AIP Mini Berry Crumble Pie (Gluten free, dairy free, nut free)
 
Prep time
Cook time
Total time
 
A delicious allergen free berry crumble pie that is so easy to make!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 2
RecipeIngredients
For the crust:
  • 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
For the filling:
  • 1 cup berries, fresh chopped (you can use a combination of strawberries and raspberries)
  • 2 tsp arrowroot flour
  • ⅛ tsp sea salt
RecipeInstructions
For the crust:
  1. Pre-heat oven to 400 F.
  2. In a small mixing bowl, add all the ingredients. then using your hands, mix them together to form a crumbly mixture.
  3. 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.
  4. Reserve the 2nd half of the crumble mixture for the topping.
For the filling:
  1. Add all the filling ingredients to a mixing bowl and toss together using a spoon to coat all the fruit with the arrowroot flour.
  2. To Bake:
  3. 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.
  4. 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.
  5. Remove the tray with the pans from the oven and let cool for 5 minutes before serving. Top with coconut cream (optional!)
Notes
This recipe makes two mini 4 inch pies. If you would like to make a regular size pie, double the recipe.
Recipe by Cook2Nourish at https://cook2nourish.com/2023/07/aip-berry-crumble-pie-gluten-free-dairy-free-nut-free.html