Coconut Almond Pastry Crust

• Refrigerated

  • 2 Eggs

• Condiments

  • 4 tbsp Honey, raw

• Baking & Spices

  • 1 cup Almond meal
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Coconut oil, Virgin soft

• Nuts & Seeds

  • 1 1/2 Cupunsweetened dessicated coconut

• Other

  • 1/2 teaspoon cinamoon

Found on sweetashoney.co.nz

Description

Ingredients

• 1 1/2 cupUnsweetened dessicated Coconut
• 1 cup Almond Meal
• 1/4 cup Virgin Coconut Oil, soft, at room temperature
• 2 eggs, size 6
• 2 tablespoons Coconut Flour.
• 4 tablespoons Raw,Honey
• 1 teaspoon vanilla
• 1/2 teaspoon cinamoon

Directions

• Preheat oven to 170 C.
• Grease a 26 cm pie pan with removable loose bottom - easier to unmold the pie.
• Place all the ingredient into a food processor.
• Blend until a crumble is forming.
• With your hands gather the crumble to form a ball of dough.
• It will be very crumbly so you can place the dough onto a piece of plastic wrap sheet. Firmly close to form a ball.
• Refrigerate 20 minutes.
• Transfer onto a 26 cm pan with removable loose bottom.
• Firmly press the crumbly dough with your hands to cover all the pan. It is a shortbread crust, very fragile and crumbly. To ensure a perfect crust that you easily unmold from the pan it is important to firmly press the dough on the pan. No more air or empty spaces should be left or it could break easily when baked. Again, using a removable loose bottom pan is the easiest way to lift out the crust from the pan.
• Using a fork, make some tiny holes all around the pie crust to avoid air to create between the pan and crust while baking.
• Pre bake at 170 C for 20-25 minutes or until golden brown. I baked mine for 25 minutes and you can see that the sides are a bit darker. Next time I will watch the baking time each minutes after 20 minutes to have a lovely golden colour.
• If you are using a filling that need to be bake like pumpkin filling, add it in the pre baked crust and return to the oven until filling is set. You may have to cover the pie with foil to avoid the border to get brown.
• If cold filling is used like custard, wait until the crust is fully cool down before adding anything inside.
• Always un mold carefully after at least 3-4 hours of cooling process. This crust is very fragile so use a loose bottom pan and grease very well with butter or coconut oil.
• This recipe is perfect to make a pumpkin pie, apple pie or any other sweet pie.