3.5 star :: I made this with Paleo twist. Yummy.
My recipe
FOR THE CRUST 1/2 cup almond flour 1/4 cup plantain flour 1/4 cup coconut flour 10 drops Stevia 1 tsp baking soda with 1/4 tsp cream tartar 1/2 + tsp salt 1 egg 1/2 cup coconut oil 3/4 cup almond milk
1 cup my paleo Apple pie filling
425 for 30 min...let set up in fridge
-- Original recipe --
MAGIC BLUEBERRY PIE FOR THE FILLING 3 Tbsp cornstarch (I’m going to up to 4 Tbsp next time) 1 cup sugar 3 pints blueberries 3/4 cup water 1 Tbsp lemon juice . FOR THE CRUST 1 cup flour 2 Tbsp sugar 1 tsp baking powder 1/2 tsp salt 1 egg 1/2 cup butter 3/4 cup water . Preheat the oven to 425F. Make the filling by whisking the cornstarch and sugar in a saucepan. Add the blueberries, water and lemon juice and simmer, stirring, until thick; let cool. (I only used half of my filling, about 2 1/4 cups and saved the rest for pancake topping this weekend!) . Make the crust: Mix all of the ingredients with a mixer until smooth with a few lumps like pancake batter. Pour into a deep dish pie pan. Pour about 2 cups filling into the center of the batter and bake until golden and bubbly, 30-40 mins. Let cool completely (ideally overnight) before you slice and serve. . The next time I make this I’m going to half the filling measurements, boost the cornstarch to make it thicker and maybe add a little more sugar and salt to the crust which taste amazing, kind of like a shortbread cookie
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