This berry pie is a cross between a crumble and a pie and so I decided to call it crumble pie! Whatever you decide to call it, once you taste it, you will agree that it is delicious! This pie is a perfect AIP dessert for summer when berries are fresh in season!
When I made this pie for July 4th weekend, I used a combination of strawberries, raspberries and blueberries for the red, white and blue!
I used these mini tartlet pans to make this pie. But you can double the recipe and use a regular pie dish.
This pie is free of the typical allergens (gluten, dairy, egg, nut, soy) and is also refined sugar free!
What are the ingredients in this AIP berry pie?
Cassava Flour: Cassava flour is a staple pantry ingredient in my kitchen since I regularly make cassava rotis/tortillas from it. My favorite brands are Anthony’s Goods Premium and Otto’s Cassava Flour.
Tigernut Flour: Tigernut flour is another grain free flour that I like to use for AIP baking as it has a nutty flavor. But it is completely nut free as tiger nuts are tubers that grow underground. My favorite brand is Anthony’s Organic Tigernut flour.
Arrowroot flour: Arrowroot flour is a good binder and I like to use it in AIP baking for cookies and crusts etc. Again my favorite brand is Anthony’s Premium Arrowroot flour
Palm Shortening: I like to use Palm Shortening as a replacement for butter in AIP Baking as it provides the same buttery flavor. If you do not have palm shortening, you can sub with coconut oil but it might not be a 1 to 1 substitution. If you are using coconut oil, I would start by using 1/2 the quantity that the recipe calls for first and add slowly little by little at a time until you get a crumbly mixture.
Sea Salt: Any good quality sea salt is good. I like to use Himalayan pink salt.
Coconut Sugar: A little bit of coconut sugar provides a good texture and the right amount of sweetness to the crumble/crust. You can replace with date sugar or maple sugar. I like this brand of coconut sugar.
Fresh or frozen berries: For the filling, I like to use either a mix of different berries or just any single one. You can use a combination of strawberries, raspberries and cherries (pitted) or you could just use blueberries alone.
- ½ cup cassava flour
- 2 tbsp arrowroot flour
- 2 tbsp tigernut flour
- ½ cup palm shortening, softened
- ¼ tsp sea salt
- 2 tbsp coconut sugar
- 1 cup berries, fresh chopped (you can use a combination of strawberries and raspberries)
- 2 tsp arrowroot flour
- ⅛ tsp sea salt
- Pre-heat oven to 400 F.
- In a small mixing bowl, add all the ingredients. then using your hands, mix them together to form a crumbly mixture.
- Take half of this mixture and divide it between the two mini pie pans. Press the mixture using your hands to the bottom of the pans covering them completely.
- Reserve the 2nd half of the crumble mixture for the topping.
- Add all the filling ingredients to a mixing bowl and toss together using a spoon to coat all the fruit with the arrowroot flour.
- To Bake:
- Divide the filling onto the two pie pans and spread them on the crust. Now take the remaining crumble mixture and place it on top of both the pie pans (as topping). It is ok if it doesn't cover all the filling entirely.
- Place the two pie pans onto a baking tray (for ease of removal) and place in the oven on the lowest rack. Bake at 400 F for 12 minutes. After that reduce heat to 350 F and bake for another 15 minutes until the topping looks crisp and the filling begins to ooze out from the top.
- Remove the tray with the pans from the oven and let cool for 5 minutes before serving. Top with coconut cream (optional!)
If you try this recipe and like it, do come back here and rate the recipe! This will help others to find the recipe easily!
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