Results 1 to 7 of 7

Thread: NEEDING to make a primal peach pie, has anyone tried...... page

  1. #1
    EvansMom's Avatar
    EvansMom is offline Senior Member
    Join Date
    Jan 2011
    Location
    Reno, NEVADA
    Posts
    315

    NEEDING to make a primal peach pie, has anyone tried......

    Okay so I am going to try either:
    MDA almond flour crust Low Carb Pie Filling | Mark's Daily Apple
    OR
    Elana's Pantry version (with a little tweaking - no agave for example, will use honey maybe, and no grapeseed oil - you use BUTTER for crusts, duh, and I will add pinch of salt and maybe no soda?)
    Gluten Free Pie Crust with Chocoloate Cream Filling Recipe | Elana's Pantry

    So the question, has anyone tried either or these recipies for crust? (Ignore the filling)
    How did it turn out? Was it easy to work with (roll out) or did you just kinda have to form it into a crust with your fingers by pressing into pie plate? Did you pre-bake the crust before filling and baking again or bake it all together?

    Hints?

    Background: experienced pie-maker preprimal, and LOVED to make pies all year long, from scratch of course And lamenting the loss of a beloved food treat......In mourning for peach pie
    Last edited by EvansMom; 09-28-2011 at 02:59 PM.

  2. #2
    oliviascotland's Avatar
    oliviascotland is offline Senior Member
    Join Date
    Jun 2011
    Location
    Scotland
    Posts
    429
    I've made the Elana's Pantry one (to make some strawberry vanilla tartlets), substituting grapeseed oil with butter, and using honey as you suggested, and it was great. It's not a pastry that you can easily roll out, and she does suggest just pressing it into the dish, but I've found with other almond pastries that rolling out between 2 sheets of clingfilm can make rolling out possible with a little bit of practice!

  3. #3
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
    Join Date
    Jan 2011
    Location
    Orem, UT
    Posts
    4,813
    I haven't tried the recipes you linked to, but I find slivered almonds cooked in a saucepan with butter and spices until toasted is pretty magnificent!
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  4. #4
    EvansMom's Avatar
    EvansMom is offline Senior Member
    Join Date
    Jan 2011
    Location
    Reno, NEVADA
    Posts
    315
    Quote Originally Posted by Dr. Bork Bork View Post
    I haven't tried the recipes you linked to, but I find slivered almonds cooked in a saucepan with butter and spices until toasted is pretty magnificent!
    And then do you pour pie filling over them? Confused.....
    I thought for sure with your new blog that you would have tried a pie by now

  5. #5
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
    Join Date
    Jan 2011
    Location
    Orem, UT
    Posts
    4,813
    Quote Originally Posted by EvansMom View Post
    And then do you pour pie filling over them? Confused.....
    I thought for sure with your new blog that you would have tried a pie by now
    LOL, working on it. I have the recipe on the list, just haven't gotten to it yet.
    The recipe I have was inspired by this:
    little dog lost: cheesecake in a jar

    pretty brilliant if you ask me!
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  6. #6
    EvansMom's Avatar
    EvansMom is offline Senior Member
    Join Date
    Jan 2011
    Location
    Reno, NEVADA
    Posts
    315
    Okay so I tried TWO pies and both were a disaster!

    The first was the MDA almond flour/butter one (link above). It had WAY too much butter (an oxymoron, I know), but would sort of roll out between two sheets of waxed paper (after I added more almond flour). It had a good flavor. BUT here is the key: I turns mushy with the addition of fillers. Now, mind you, I did not prebake my pie crust as suggested, I baked it along with the peach pie filling, with a top crust. Came out great, within two hours the crust was so mushy it wasn't funny, and absorbed a lot of liquid from the pie filling. It made a sort of "peach pie bread pudding" of sorts. Not very appealing for those who aren't primal and used to regular pie.

    The second I used was with potato starch, tapioca flour, and almond flour. I think it was from Elana's Pantry. Once again, WAY too much butter. Wouldn't roll out to save its life. Although, in it's defense, I was out of eggs, so I neglected to add the egg it called for, instead I figured add more butter and a little water. Not a good choice. It literally tasted like cheese crackers when done. Cheese crackers surrounding the peach pie filling. However, the crust absorbed much less filling and was much less mushier than the MDA version.

    So, in my opinion two things were learned:
    For the MDA almond flour/butter crust: only use when prebaked and filled immediately before serving with some type of filling (coconut mousse, pie filling cooked on the stove top). For the Elana's Pantry version: try with egg. Although, I may add honey to the recipie too, since they tasted like cheese crackers.

    That's the skinny so far on pie crusts. Anyone have a recipie or experience to share?

  7. #7
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
    Join Date
    Jan 2011
    Location
    Orem, UT
    Posts
    4,813
    Primal Blueprint Expert Certification
    Again-- toasted almonds with butter & cinnamon!
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •