Almond Pecan Pie Recipes

LOW-CARB PECAN PIE WITH ALMOND FLOUR CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
• Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
• Bake in the preheated oven until filling is set, about 45 minutes.

ALMOND PECAN PIE

Steps:

• Preheat oven to 375.
• To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry blender. Add salt and then add COLD water 1 Tablespoon at a time. Mix and toss ingredients together with a fork until dough ball forms. Place in plastic wrap or Ziploc baggie and put into the refrigerator while you make the filling.
• To prepare filling, whisk the eggs, brown sugar, maple syrup, melted butter, vanill and salt together in a mixing bowl.
• Whisk.
• Stir in the pecans and sliced almonds.
• Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface. Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters. Move the folded pie crust from the counter to the pie plate. Unfold in the pie plate. Pour filling into pie shell. Flute edges in your favorite design.
• Place pie crust shield over the top or use foil to make a shield to keep the crust edges from burning or turning dark brown while baking.
• Bake at 375 for 40-50 minutes, or until filling has set.
• Let cool completely on cooling rack. Refrigerate. It's easiest to slice pie when its cold!
• Serve cool with whipped cream or warm with vanilla bean ice cream. You'll have to imagine the dollop of whipped cream.

PEACH PIE WITH ALMOND-PECAN STREUSEL

Steps:

• Preheat oven to 425 degrees.
• Line a 9-inch pie plate with pastry. In a large bowl, combine sliced peaches, granulated sugar, cornstarch and nutmeg. Allow to stand 15 minutes.
• Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof pie crust. Stir lemon juice and almond extract into peach mixture; spoon into pie shell.
• Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.
• Bake for 15 minutes. Reduce oven to 400 degrees and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.