Grandma’s Pie in Low-carb Version! Remember the sweet childhood!

Thin crust filled with custard cream, seasoned with crunchy pine nuts: our grandmas have always known how to make us happy! If you grew up having your grandparents around you, then you probably remember the taste of classic grandma’s pie known around the World. Personally, I prefer the smell spreading through the house while baking it. It reminds on the careless time of childhood, and I love to revive it with this tasty pie.

Low-carb Grandma’s Pie

Ingredients that you need:

For the Crust:

  • 1 lb. (420 g) of almond flour
  • a pinch of salt
  • 2 tablespoons of swerve (or erythritol)
  • 2 Tsp. pure vanilla extract
  • 8 oz. (240 g) of cold butter
  • 3 oz. (90 ml) of vegetable oil (canola, avocado…)
  • 6 fl. oz. (180 ml) of cold water

For the cream:

  • 2 pints (1 l) of almond milk
  • 8 yolks
  • 5 oz. (160 g) of swerve
  • 1 vanilla pod
  • 1 teaspoon of grated lemon zest
  • 2 teaspoons of starch. (If you are on low carb diet, then you should use some other allowed thickener)

To garnish:

Preparation:

For the crust, mix in a large bowl almond flour, salt, Swerve and vanilla extract. Cut the butter into small pieces and, with the help of a mixer, work it all until it becomes friable.

Add the cold water to the dough until it becomes flexible. Then place the dough on a surface and flatten it and, after wrapping it in the cellophane, leave it in the refrigerator for 2 hours.

Take the dough from the fridge and divide it in half. So, after smoothing both sides put them on a floury surface. Apply a baking tray with the separable bottom of about 10 inches (26 cm), and, once inside the dough, work the sides until it reaches a height of 2 inches (5 cm). Buck the base of the dough with a fork.

For filling, use 3 tablespoons of almond milk and mix them in a glass with 2 teaspoons of starch. Boil the remaining milk with vanilla pods, grated lemon zest, yolk, and Swerve. Once the mixture bubbles, add the starch, continuing to mix and bring back to the boil until slightly thickened. Then remove it from the fire and allow it to cool for a while.

Sprinkle the dough with the filling and cover it with the dough rested. Then press the sides firmly to create a casing for filling. Then prick it with a skewer. Sprinkle the pine nuts and cook in the oven until golden for 40 minutes at 180° C (350° F).

Once the cake has cooled, decorate it with confectionery sugar (optional). Cut to six (or more) pieces and serve.

Note:

Cold butter is ideal for baked goods that should be crisp. Butter that’s straight from the fridge doesn’t get fully incorporated into a batter; instead, it gets broken down into small pieces throughout your dough. Since butter is about 18 percent water, steam is released in those pockets during baking, which helps create flaky layers.

Use it in: scones, pie crust, biscuits and crispy cookies.

For best results: grate butter or use a food processor or pastry knife. Handle the dough as little as possible, and if it starts to feel warm, pop it in the fridge.

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