Best Almond Pie Crust Recipes

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ALMOND BUTTER PIE WITH CHOCOLATE SALTINE TOFFEE CRUST



Almond Butter Pie with Chocolate Saltine Toffee Crust image

This is no ordinary pie crust: Inspired by the holiday classic saltine toffee candy (saltine crackers dipped in caramel and chocolate), it is crunchy, slightly coconutty, salty and sweet. The creamy no-bake almond butter filling is the ideal match.

Provided by Food Network Kitchen

Categories     dessert

Time 7h20m

Yield 8 servings

Number Of Ingredients 10

2/3 cup organic virgin coconut oil, melted
1/3 cup granulated sugar
2 sleeves saltines (about 80 crackers), coarsely crushed
3 ounces bittersweet chocolate, finely chopped
1/4 cup caramel sauce
1 cup heavy cream
1 cup creamy almond butter, at room temperature
One 8-ounce package cream cheese, at room temperature
1 1/4 cups confectioners' sugar
Sliced skin-on almonds, for decorating

Steps:

  • Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.
  • Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl.
  • Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.
  • Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined.
  • Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.

LOW-CARB PECAN PIE WITH ALMOND FLOUR CRUST



Low-Carb Pecan Pie with Almond Flour Crust image

A delicious alternative with an almond flour crust for those following a low-carb plan, or just trying to cut back on sugar. Great for Thanksgiving and Christmas.

Provided by EPar91

Categories     Desserts     Pies     Pecan Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 8

1 ½ cups blanched almond flour
4 tablespoons melted butter
1 cup granular sucralose sweetener (such as Splenda®)
1 cup sugar-free maple-flavored syrup
3 eggs
2 tablespoons melted butter
1 teaspoon vanilla
1 ½ cups pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
  • Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
  • Bake in the preheated oven until filling is set, about 45 minutes.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 8.9 g, Cholesterol 92.6 mg, Fat 36.8 g, Fiber 4.4 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 87.6 mg, Sugar 1.9 g

KEY LIME PIE WITH ALMOND CRUMB CRUST



Key Lime Pie with Almond Crumb Crust image

Categories     Egg     Dessert     Bake     Kid-Friendly     Lime     Almond     Chill     Gourmet     Small Plates

Number Of Ingredients 9

For the crust
1 cup zweiback crumbs or graham cracker crumbs
2/3 cup blanched almonds, toasted lightly, cooled completely, and ground fine in a food processor
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup sugar
3 large eggs, separated, the whites at room temperature
a 14-ounce can sweetened condensed milk
1/2 cup Key lime juice (available bottled at specialty food shops) or fresh lime juice (about 3 limes)
1/3 cup sugar

Steps:

  • Make the crust:
  • In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
  • In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

PEAR-CARDAMOM PIE WITH ALMOND CRUST



Pear-Cardamom Pie with Almond Crust image

Categories     Dessert     Bake     Pear     Almond     Vanilla     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

For crust
2 3/4 cups all purpose flour
1 7-ounce package marzipan or almond paste, coarsely crumbled
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
5 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
5 tablespoons (about) pear nectar
1/2 teaspoon almond extract
For filling
1/3 cup (packed) dark brown sugar
1 vanilla bean, coarsely chopped
3 tablespoons cornstarch
1/4 teaspoon ground cardamom
3 pounds firm but ripe Bartlett pears, peeled, halved, cored, cut into 1/2- to 3/4-inch-thick wedges
2 tablespoons pear nectar
1 egg, beaten to blend (for glaze)
1 tablespoon sugar

Steps:

  • Make crust:
  • Blend flour, marzipan and salt in processor until marzipan is finely ground. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Mix 3 tablespoons pear nectar and almond extract and blend in using on/off turns. Gradually blend in enough pear nectar by tablespoonfuls to form moist clumps. Gather dough into ball. Divide dough into 2 pieces. Flatten each into disk. Wrap each disk in plastic and refrigerate 2 hours. (Dough can be prepared up to 3 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)
  • Make filling:
  • Grind brown sugar and vanilla bean in processor 1 minute. Add cornstarch and cardamom and process until vanilla bean is almost completely blended. Transfer to large bowl. Add pears and pear nectar; toss to coat.
  • Position rack in bottom third of oven and preheat to 400°F. Roll out 1 dough disk between sheets of floured parchment paper to 13-inch round. Peel off top sheet of parchment. Invert dough into 9-inch-diameter glass pie dish. Peel off top sheet of parchment. Trim overhang to 1/2 inch. Transfer filling to crust. Roll out second dough disk between sheets of floured parchment to 13-inch round. Drape dough over filling. Trim overhang to 1/2 inch. Press edges together to seal; fold under. Crimp edge decoratively.
  • Gather scraps and reroll between sheets of floured parchment. Cut out leaf shapes using cookie cutter. Arrange atop pie. Brush top of crust (not edge) with glaze. Sprinkle with 1 tablespoon sugar. Cut several slits in top to allow steam to escape during baking. Bake pie 15 minutes. Cover crust edge with foil to prevent over-browning. Continue baking until crust browns and pears are almost tender when pierced with skewer, about 40 minutes. Cool pie on rack at least 1 1/2 hours. Serve slightly warm or at room temperature.

SWEET ALMOND FLAKY PIE CRUST



Sweet Almond Flaky Pie Crust image

This pie crust is amazing! It makes the pie, with this crust you wont even need ice cream to eat with the pie!

Provided by CAMPBELL4

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 20m

Yield 16

Number Of Ingredients 11

1 cup cake flour
1 cup all-purpose flour
⅛ cup baking powder
½ teaspoon salt
¼ cup white sugar
1 ½ teaspoons brown sugar
1 ¼ cups shortening
1 egg
¼ cup cold water
1 ½ teaspoons vanilla extract
3 teaspoons almond extract

Steps:

  • In a large bowl, stir together the cake flour, all-purpose flour, baking powder, salt, white sugar, and brown sugar. Cut in the shortening by pinching between your fingers or using a pastry blender, until the mixture has lumps no larger than peas. In a separate bowl, whisk together the egg, water, vanilla, and almond extract.
  • Pour the wet ingredients into the dry, and mix until the dough comes together. Divide the dough into halves, pat into a ball, and flatten slightly. Wrap each one in plastic wrap. Refrigerate for at least 4 hours, or overnight before rolling out to make a crust.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 16.9 g, Cholesterol 11.6 mg, Fat 16.5 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 4.1 g, Sodium 211.3 mg, Sugar 3.7 g

HARVEST PUMPKIN PIE WITH ALMOND CRUST



Harvest Pumpkin Pie with Almond Crust image

I use fresh pumpkin when I make my pumpkin pie, but it's good with the canned variety, too. The buttery almond crust lends an extra-special touch to holiday dinners.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 18

1/4 cup almonds
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon salt
6 tablespoons cold butter
2 to 3 tablespoons cold water
FILLING:
2 large eggs
2 cups fresh or canned pumpkin puree
1 cup reduced-fat evaporated milk
1/3 cup honey
1/3 cup packed brown sugar
1 tablespoon cornstarch
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • In a food processor, process almonds until ground. Add the flours and salt; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, milk and honey. Combine the brown sugar, cornstarch and spices. Add to egg mixture just until blended. Pour into crust., Bake at 425° for 15 minutes; reduce heat to 350° and bake for 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 417mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 4g fiber), Protein 8g protein.

STRAWBERRY ICEBOX PIE WITH ALMOND CRUST



Strawberry Icebox Pie with Almond Crust image

Categories     Milk/Cream     Dessert     Strawberry     Almond     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Crust
1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
5 cups quartered hulled strawberries (about 24 ounces)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange peel
1 1/2 cups chilled whipping cream

Steps:

  • For crust:
  • Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
  • Bake crust until set, about 12 minutes. Cool completely on rack.
  • For filling:
  • Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.
  • Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.

PINK SQUIRREL PIE AND ALMOND CRUST



Pink Squirrel Pie and Almond Crust image

Forgot I had this, it's been in the box so long. Hand-copied; origin unknown. I've had this one since before I was legally old enough to purchase the liqueurs involved.

Provided by Cecily Parsley

Categories     Pie

Time 2h30m

Yield 1 pie

Number Of Ingredients 13

3/4 cup oatmeal, in crumbs
3/4 cup graham cracker crumbs
1/2 cup chopped almonds
1/3 cup butter or 1/3 cup margarine
1 teaspoon almond extract
1 (3 ounce) package gelatin (unflavoured)
1/3 cup cold water
1 (8 ounce) package cream cheese
1/2 cup sugar
1/3 cup Amaretto
2 1/2 tablespoons white chocolate liqueur
1 cup heavy cream, whipped
chopped toasted almond

Steps:

  • FOR THE CRUST.
  • Combine crumbs and almonds. Add melted butter and almond extract. Mix well. Press into a 9" springform pan, working crumbs up the sides slowly. Bake unflilled crust at 350° for 10 minutes. Allow to cool.
  • FOR THE FILLING.
  • Soften gelatine in cold water according to package directions. Heat to dissolve, then allow to cool.
  • In a blender, process the cheese, sugar and softened gelatine. Blend thoroughly. Add the two liqueurs. Blend slightly.
  • Pour into bowl and chill in refrigerator until partially set. Beat with wire whisk until smooth. Fold in whipped cream. Pour into prepared almond crust. Sprinkle with chopped toasted almonds. Chill until firm.

Nutrition Facts : Calories 3746.8, Fat 275.2, SaturatedFat 147.9, Cholesterol 738.1, Sodium 1981.3, Carbohydrate 215.6, Fiber 15.9, Sugar 125.1, Protein 123.9

STRAWBERRY ICEBOX PIE WITH ALMOND CRUST



Strawberry Icebox Pie With Almond Crust image

Make and share this Strawberry Icebox Pie With Almond Crust recipe from Food.com.

Provided by Bev I Am

Categories     Pie

Time 2h45m

Yield 1 9inch pie

Number Of Ingredients 10

1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
5 cups quarered hulled strawberries (about 24 oz)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange juice
1 1/2 cups chilled whipping cream

Steps:

  • For Crust: Position rack in center of oven; preheat to 350.
  • Butter 9" diameter glass pie dish.
  • Coarsely chop almonds in processor.
  • Add graham cracker crumbs, sugar and butter; process until evenly moistened.
  • Press crumb mixture onto bottom and up sides of prepared pie dish.
  • Bake crust until set, about 12 minutes.
  • Cool completely on rack.
  • For Filling: Place 2 cups strawberries in medium saucepan.
  • Mash strawberries with potato masher until chunky.
  • Add sugar, cornstarch and lemon juice.
  • Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes.
  • Transfer mixture to bowl.
  • Cool to room temperature.
  • Stir in remaining 3 cups of strawberries and grated orange peel.
  • Mound filling in crust.
  • Chill pie until cold and set, at least 2 hours and up to 6 hours.
  • Makes 1-9" pie- serves 6.
  • Using elelctric mixer, beat cream in large bowl until peaks form.
  • Spread whipped cream decoratively over filling.
  • Cut pie into wedges and serve.

BANANA CREAM PIE IN ALMOND CRUST



Banana Cream Pie in Almond Crust image

This is my adaptation of a recipe from Sarabeth Levine, of Sarabeth's. If you've never made a 'from-scratch' cream pie, it's not difficult at all, and so worth it for great flavour. Make sure you make the almond crust - like a yummy cookie!

Provided by evelynathens

Categories     Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 18

6 tablespoons butter, room temperature
1/4 cup sugar
1 small egg, beaten to blend
1 cup flour
1 cup finely chopped toasted almond
1/8 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons water
1 1/2 teaspoons unflavored gelatin
1 1/4 cups milk (do NOT use low-fat)
1 vanilla beans, split lengthwise or 2 teaspoons vanilla extract
3 large egg yolks
1/3 cup sugar
1 1/2 tablespoons cornstarch
1 3/4 cups chilled whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
4 ripe bananas, peeled, thinly sliced

Steps:

  • For crust: Cream butter and sugar in processor until smooth and fluffy; add egg and blend until smooth; add flour, 2/3s cup of almonds (retaining 1/3 cup for topping), baking powder and salt and process just until combined; gather dough into ball; flatten into disk.
  • Wrap in plastic and refrigerate 1 hour.
  • Press dough into 9-inch diameter glass pie dish, trimming excess even with edge of dish; crimp edge decoratively; refrigerate 1 hour.
  • Preheat oven to 350°F; line crust with foil; fill with dried beans or pie weights; bake 12 minutes; remove beans and foil and bake until crust is set and edges are golden-brown, about 20 minutes; transfer to rack and cool.
  • For filling: Pour 2 tbs water into small bowl; sprinkle gelatin over; let stand 10 minutes to soften; pour milk into medium saucepan; scrape seeds from vanilla bean into milk; add bean; bring to simmer; whisk yolks, 1/3 cup sugar and cornstarch in medium bowl until thick; gradually whisk in hot milk; return mixture to same saucepan and cook over medium heat until mixture just begins to boil and thicken, whisking constantly, about 3 minutes; add softened gelatin and stir to dissolve; press plastic wrap directly onto surface of pastry cream and chill until cool, about 30 minutes.
  • Beat cream, confectioners' sugar and 1/2 tsp vanilla extract in large bowl to stiff peaks; carefully fold 1 ½ cups whipped cream into pastry cream; fold in bananas; spoon mixture into pie crust; spoon remaining whipped cream into pastry bag fitted with medium star tip; pipe whipped cream over filling, covering completely; chill until set, at least 3 hours and up to 6 hours; just before serving, sprinkle with remaining 1/3 cup of toasted almonds.
  • Note: Because of the bananas, this pie is best eaten the day of making as they do turn brown as time passes - the flavour's still great, though.

VEGAN GLUTEN-FREE ALMOND PIE CRUST



Vegan Gluten-Free Almond Pie Crust image

This pie crust stands up to the regular kind - crisp, flaky and full of flavor. Pairs beautifully with blueberries.

Provided by Alysia C.

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 35m

Yield 8

Number Of Ingredients 13

⅓ cup tapioca flour
⅓ cup brown rice flour
⅓ cup sorghum flour
½ cup shortening, chilled and diced
¼ cup almond meal
1 tablespoon cornstarch
2 teaspoons white sugar
1 ½ teaspoons xanthan gum
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons water
1 ½ teaspoons dry egg replacer (such as Ener-G®)
1 teaspoon apple cider vinegar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix tapioca flour, brown rice flour, sorghum flour, almond meal, cornstarch, sugar, xanthan gum, baking powder, and salt together in a bowl. Cut in diced shortening using a pastry blender or two knives until pebble-size pieces form.
  • Whisk water, egg replacer, and vinegar in a small bowl; stir into flour mixture until a loose dough forms.
  • Roll out dough to even thickness on a piece of parchment paper and transfer to a 9-inch pie plate, or press dough evenly into the pie plate.
  • Bake in the preheated oven until golden, about 15 minutes.

Nutrition Facts : Calories 202.2 calories, Carbohydrate 18 g, Fat 13.6 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 3.3 g, Sodium 199 mg, Sugar 1.1 g

OAT ALMOND PIE CRUST



Oat Almond Pie Crust image

Make and share this Oat Almond Pie Crust recipe from Food.com.

Provided by TishT

Categories     Pie

Time 55m

Yield 1 piecrust, 8 serving(s)

Number Of Ingredients 5

3/4 cup rolled oats
1 tablespoon blanched almond
3/4 cup whole wheat pastry flour
2 -3 tablespoons oil
1 -2 tablespoon ice water

Steps:

  • In a blender or food processor, combine the oats and almonds and grind to a coarse powder.
  • Transfer to a large bowl.
  • Add the flour and mix well.
  • Drizzle on the oil and incorporate it with a pastry blender or your fingers until the mixture resembles coarse cornmeal.
  • Sprinkle in enough of the water (mixing it lightly with a fork) to moisten all the flour and make a dough that you can form into a ball.
  • Flatten the dough into a circle about 1/2-inch thick On a lightly floured board or a sheet of waxed paper, roll the dough into a thin (about 1/8 inch) circle about 11 inches diameter.
  • Line a 9-inch pie pan with the dough and trim the edges to leave a 1/2-inch overhang all around.
  • Use the overhang to form a fluted edge.
  • Place the crust in the freezer for at least 20 minutes.
  • Fill the shell and bake it according to the directions of your specific recipe.
  • *To bake the crust without a filling; Preheat the oven to 425°F.
  • Line the prepared pie crust with aluminum foil and place it on a baking sheet.
  • Bake for 8 minutes.
  • Remove it from the oven and discard the foil.
  • Bake for 7 minutes.
  • Let the crust cool before filling.

Nutrition Facts : Calories 103.8, Fat 4.7, SaturatedFat 0.6, Sodium 1.2, Carbohydrate 13.5, Fiber 2.2, Sugar 0.2, Protein 3

VANILLA WAFER-ALMOND PIE CRUST



Vanilla Wafer-Almond Pie Crust image

Make and share this Vanilla Wafer-Almond Pie Crust recipe from Food.com.

Provided by skat5762

Categories     Dessert

Time 17m

Yield 1 pie crust

Number Of Ingredients 5

40 vanilla wafer cookies (yield apprx. 1 1/4 cup crumbs)
5 tablespoons unsalted butter, melted and slightly cooled
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/4 cup thinly sliced almonds

Steps:

  • Preheat oven to 350-degrees.
  • Process cookies in food processor until finely ground.
  • Combine crumbs, butter, salt, vanilla and almonds, stirring until crumbs are moistened.
  • Press mixture evenly across 9-inch pie plate.
  • Bake crust until crisp, about 7 minutes.
  • Let cool completely before filling.
  • Crust may also be wrapped tightly in plastic and frozen up to one month.

Nutrition Facts : Calories 1862.3, Fat 122.4, SaturatedFat 49.7, Cholesterol 152.7, Sodium 1150.2, Carbohydrate 177.9, Fiber 8.9, Sugar 2.3, Protein 18.6

LOW CARB ALMOND PIE CRUST



Low Carb Almond Pie Crust image

I have not tried this recipe. I got this recipe from Obesity Help. It was posted by Lois Abbott. She says This works best for a 9" pie pan. If you have an 8" one, the crust will be a little thicker, or you can cut back on the ingredients a bit.

Provided by internetnut

Categories     Dessert

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 3

1 1/2 cups almond meal or 1 1/2 cups almond flour
3 tablespoons melted butter
3 tablespoons artifiical artificial sweetener (equal to 3 tablespoons sugar)

Steps:

  • Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.
  • Enjoy!

Nutrition Facts : Calories 112.5, Fat 10.5, SaturatedFat 2.7, Cholesterol 9.2, Sodium 30.6, Carbohydrate 3.1, Fiber 1.7, Sugar 0.6, Protein 3.1

ALMOND PIE CRUST - LOW CARB - DIABETIC FRIENDLY



Almond Pie Crust - Low Carb - Diabetic Friendly image

I have made this crust many time. I am posting it in case someone needs a great low carb crust.

Provided by Wayne Jeseritz

Categories     Pies

Time 20m

Number Of Ingredients 3

1 1/2 c almond flour
3 Tbsp icbinb light
3 Tbsp stevia in the raw

Steps:

  • 1. Heat oven to 350 deg.
  • 2. Place the butter in a pie plate and place it in the over. Melt the butter. Be careful when taking it out, it will be hot.
  • 3. Mix in the almond flour and sugar into the pie plate. Mix the ingredients until well incorporated. Take the bottom of a measuring cup (or use fingers) and mold the mixture to the pie plate.
  • 4. Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts browning it goes quickly.
  • 5. It makes a 9 inch crust.
  • 6. Calories: 139 Saturated Fat: 1.1g Sodium: 3mg Carb: 4.5g Fiber: 2.3g Sugar: .7g Protein: 4.5g

ALMOND CRUST CHERRY CREAM PIE



ALMOND CRUST CHERRY CREAM PIE image

Categories     Berry     Dessert

Yield 8 servings

Number Of Ingredients 14

Pie:
1 baked pie crust
1/4 to 1/2 C toasted slivered almonds
1 - 14 oz. can sweetened condensed milk
1/3 C. lemon juice
1 tsp. vanilla
1/2 tsp. almond extract
1/2 C. cream, whipped
Cherry Glaze:
2 C. (1 lb. can) pitted sour cherries, drained/reserved
2/3 C. reserved cherry juice
1/4 C. sugar
1 Tbsp. cornstarch
Red food coloring,if desired (Yuck!)

Steps:

  • Pie: Either incorporate almonds into crust before baking or sprinkle on top of cooled baked crust. Combine condensed milk, lemon juice, vanilla and almond extract. Stir til thickened. Fold in whipped cream. Spoon into shell. Top with cherry glaze or cherry pie filling. Chill 2 - 3 hours Cherry Glaze: Blend 2/3 C. reserved cherry juice with sugar and cornstarch. Cook over low heat, stirring constantly til mixture is thickened and clear. Add cherries ( and food coloring if using) Spread over cream filling. Chill.

BLUEBERRY PIE WITH SWEET ALMOND CRUST



Blueberry Pie With Sweet Almond Crust image

This particular blueberry pie is a classic rendition. I like to keep such nostalgic dishes fairly straight forward. The only artist license I took was with the crust. I tweaked my favorite pie crust recipe by incorporating ground almonds and amaretto! The almonds create a slightly more brittle, but exquisitely flaky crust and the amaretto deepens the sweet, nutty flavor. It was a superb crust, if I do say so myself!

Provided by spicyperspective

Categories     Pie

Time 1h45m

Yield 6-10 serving(s)

Number Of Ingredients 16

1/2 cup ground raw almonds
2 1/4 all-purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons unsalted butter, chilled and cut into cubes
7 tablespoons shortening, chilled and cut into cubes
2 tablespoons Amaretto
2 -3 tablespoons cold milk
6 cups blueberries
1/2 cup flour
1/2 teaspoon cinnamon
3/4 cup sugar
1 orange, zest of
1 tablespoon orange juice
2 tablespoons butter, cut into cubes
1 egg

Steps:

  • Ground the almonds in the food processor until fine.
  • Add the flour, salt, and sugar. Pulse a few times to mix. Add the COLD butter and shortening cubes and pulse until the mixture resembles peas.
  • Add the amaretto and 1 tablespoon of cold milk. Pulse again until the dough comes together. Add another 1-2 tablespoons of milk if needed. Dump the dough out onto a sheet of plastic wrap.
  • Separate into two equal pieces and flatten into two disks. Wrap each disk in plastic and refrigerate for at least 30 minutes.
  • Meanwhile, mix the blueberries with the following 5 ingredients and set aside.
  • Preheat the oven to 425 degrees F. Move to racks to a lower and middle position.
  • Flour a work surface and roll out one disk of dough in a 12 inch circle. Fold the dough over the rolling pin to transfer it to a 9 inch pie pan. Repair any cracks.
  • Crimp or pinch the edges.
  • Roll out the second disk of dough and cut out shapes with a floured cookie cutter.
  • Pour the berry filling into the pie crust and top with 2 tablespoons of butter cubes. Arrange the dough shapes over the filling. Whisk an egg with 1 tablespoon of water and brush the egg wash over the pie crust.
  • Place the pie on the lower rack and bake for 15 minutes. Lower the heat to 375 degrees F, and move the pie up to the middle rack. Bake another 35-45 minutes-until the crust is golden brown and the blueberry filling in bubbling. If the pie crust browns too quickly, cover it with foil.
  • Once out of the oven, resist the urge to cut into the pie and have a slice. The pie needs to cool to room temperature for the filling to thicken up! It usually takes about 2 hours!

CHIFFON PUMPKIN PIE WITH ALMOND FLOUR CRUST RECIPE - (4.5/5)



Chiffon Pumpkin Pie with Almond Flour Crust Recipe - (4.5/5) image

Provided by kelsa94

Number Of Ingredients 19

CRUST:
1 1/2 cup almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil
2 tablespoon pure maple syrup
1 teaspoon vanilla extract
FILLING:
1 tablespoon unflavored Knox Gelatin
1 (16-ounce) can pure pumpkin puree
3 eggs, separated
1/2 cup unsweetened almond milk (we used Almond Breeze)
2/3 cup pure maple syrup
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
Liquid stevia extract
1/2 cup heavy cream (optional for whipped topping)

Steps:

  • CRUST: Preheat oven to 325°F. In a medium sized bowl, combine dry ingredients. In a small bowl, combine wet ingredients (make sure to melt the coconut oil before mixing it into the batter- about 40 seconds in the microwave does the trick). Stir wet ingredients into dry. Pat the dough into a 9.5 inch glass pie dish (This takes a little finesse- I probably took about 10 minutes to smooth out the perfect pie crust. It works very well, you just have to be patient. You want to create an even thin layer, the dough will rise a bit when you bake it.) Bake for 10 to 15 minutes, or until golden. Remove from oven to cool. FILLING: In a saucepan, combine gelatin, maple syrup, salt, cinnamon, nutmeg, ginger, pumpkin, egg yolks, and almond milk. Mix thoroughly. Cook over medium heat, stirring constantly until it boils. Remove from heat, and chill until set (once the pan is cool enough, you will want to put the filling in the fridge to cool, but be sure to monitor it). Beat egg whites until stiff and add in a few drops of liquid stevia to sweeten a bit. Once pumpkin has cooled and set in the fridge, remove from fridge and fold pumpkin into the whipped egg whites. Pour filling into pie crust. Cover pie with plastic wrap and cool in the fridge until set. An optional topping is to whip heavy cream and sprinkle with cinnamon.

FRESH STRAWBERRY PIE WITH ALMOND GRAHAM CRUST



Fresh Strawberry Pie With Almond Graham Crust image

This pie is simple but so good! Use fresh red ripe strawberries only for this recipe. Plan ahead the pie needs to chill for a minimum of 3 hours before serving. You can also make this in a 9-inch glass baking dish. Prep time includes chilling time, cooking time is for the crust.

Provided by Kittencalrecipezazz

Categories     Pie

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup slivered almonds
1/2 cup graham cracker crumbs
1/4 cup sugar, plus
2 tablespoons sugar
7 tablespoons melted butter
24 ounces fresh strawberries (about 6 cups, hulled and quartered)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
red food coloring (optional)
2 cups whipping cream
sugar

Steps:

  • Set oven to 350°F (position oven rack to second-lowest position).
  • Butter a 9-inch glass pie plate.
  • In a food processor coarsely chop the almonds, then add in the graham cracker crumbs and sugar; process until finely ground.
  • Add in the melted butter and process until evenly moistened.
  • Press the crumb mixture into the bottom and up the sides of the pie plate.
  • Bake until set (about 10-12 minutes) cool completely before filling.
  • To make the filling: place 2 cups strawberries in a medium saucepan and mash with a potato masher until chunky.
  • Add in the sugar, cornstarch, lemon juice and food colouring if using; stir over medium heat until the sugar dissolves and the mixture boils and thickens (about 3-4 minutes). transfer to a bowl; cool to room temperature.
  • When the mixture is cooled add in the remaining 4 cups strawberries; mix to combine.
  • Mound the filling into prepared crust.
  • Chill until set (about 3 hours).
  • Beat the 2 cups whipping cream with sugar (any amount to taste) until soft peaks form.
  • Spoon or pipe the whipped cream decoratively around the edges of the pie.
  • Serve and enjoy!

Nutrition Facts : Calories 570.8, Fat 39.6, SaturatedFat 20.7, Cholesterol 108.2, Sodium 138.1, Carbohydrate 53.5, Fiber 3.6, Sugar 40.9, Protein 5.2

ALMOND PIE CRUST



Almond Pie Crust image

My Grandmother-In-Law gave me this recipe because so many of our family have celiac disease or are allergic to wheat. I love it so much, that I now use it for all of my pies. If you don't like almonds, you can use any other nuts instead

Provided by Chey4961

Categories     Dessert

Time 25m

Yield 1 pie crust

Number Of Ingredients 6

1/3 cup butter
1/4 cup brown sugar
1/4 teaspoon xanthan gum
3/4 cup rice flour
1/2 teaspoon vanilla
1/3 cup chopped almonds

Steps:

  • Combine brown sugar, Xanthun, Rice Flour, Vanilla and Almonds in a medium mixing bowl.
  • Cut in butter with pastry cutter or fork.
  • Spread the mix into a nine inch pie pan and shape with fingers or bottom of a spoon to cover the bottom and sides.
  • Bake for 15 minutes in oven at 350 degrees.
  • Let cool.
  • Pour in filling or use in place of graham cracker crusts.

Nutrition Facts : Calories 1464.2, Fat 86.9, SaturatedFat 41.1, Cholesterol 162.5, Sodium 711.1, Carbohydrate 159, Fiber 7.8, Sugar 56.1, Protein 17.4

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