Tamarillo Pie (Low Carb & GF)
4 July 2023 01:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mific posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeHere's a variation on my earlier stewed tamarillo recipe. Also a low carb one, even if not completely keto. Very yummy!
Servings: 4
cooks in 2 -3 hours plus chilling
Ingredients:
PASTRY
250g Keto (GF) flour (the brand I used was a mix of lupin, almond, tapioca and pecan flours plus oat fibre and xanthan gum)
75g powdered erythritol (not allulose or it'll be soggy. If you don't have powdered, blitz the crystalline version in a food processor/bullet blender)
125g cold butter (if unsalted also add a pinch of salt)
1 large free-range egg
1-2 tablespoons water or milk
vegetable oil, for greasing pie dish
FILLING
2 cups pre-made stewed fruit - I used stewed tamarillos as in this recipe
Directions:
To make the pastry, sieve the flour and sweetener into a large bowl.
Chop the butter into cubes, then, using your fingertips, gently rub it into the flour and sweetener until the mixture resembles breadcrumbs (or pulse in a food processor).
Add the beaten egg and 1 tablespoon of water/milk and and gently mix it together until it forms a ball of dough. Add a little more water/milk if it's too dry and crumbly.
Divide the dough in half, cover each piece and put into the fridge to rest for 30-60 minutes.
Preheat the oven to 180°C/350°F. (for my mini-oven I used 170°C)
Lightly grease pie dish with vegetable oil. Roll one of the pieces of pastry out into an oblong or a round (depends on the shape of your pie dish), about ½ cm thick. If it's too soft to roll properly put it in the dish and press it in with fingers. Line the base and sides with the pastry. Prick the bottom with a fork, cover pastry base with baking paper (dampened, crumpled up then spread out again so it's softer and easier to fit in) and fill it with ceramic baking weights or dried beans. Bake 15 min in the middle of the oven.
Get out your pre-made stewed fruit and thaw it if needed, or warm in a microwave to room temp.
Once pie base is done, take out the baking weights and paper, fill with the stewed fruit, and make several strips of pastry from the saved half and criss-cross these on top of the pie. Cover the already-baked top rim with aluminium foil (I forgot to, so mine's a little burnt in the pics below. Still tasted great!) Bake whole pie for another 15 min.
Cool a little, then serve how you like it - it's great with cream, Greek yoghurt, custard, ice cream.
Obviously you can use any stewed fruit, like berries, rhubarb, apples, etc. For it to be fairly low carb, sweeten the fruit with a sweetener like allulose or stevia. Either cook the stewed fruit down until it thickens naturally, or if it's a bit wet, add ~1 tablespoon psyllium powder at the end, to thicken it. Cooling to room temp will also help you see if it needs thickening. If it's too wet your pie will have a soggy bottom and you won't win the GBBO. 😊
Servings: 4
cooks in 2 -3 hours plus chilling
Ingredients:
PASTRY
250g Keto (GF) flour (the brand I used was a mix of lupin, almond, tapioca and pecan flours plus oat fibre and xanthan gum)
75g powdered erythritol (not allulose or it'll be soggy. If you don't have powdered, blitz the crystalline version in a food processor/bullet blender)
125g cold butter (if unsalted also add a pinch of salt)
1 large free-range egg
1-2 tablespoons water or milk
vegetable oil, for greasing pie dish
FILLING
2 cups pre-made stewed fruit - I used stewed tamarillos as in this recipe
Directions:
To make the pastry, sieve the flour and sweetener into a large bowl.
Chop the butter into cubes, then, using your fingertips, gently rub it into the flour and sweetener until the mixture resembles breadcrumbs (or pulse in a food processor).
Add the beaten egg and 1 tablespoon of water/milk and and gently mix it together until it forms a ball of dough. Add a little more water/milk if it's too dry and crumbly.
Divide the dough in half, cover each piece and put into the fridge to rest for 30-60 minutes.
Preheat the oven to 180°C/350°F. (for my mini-oven I used 170°C)
Lightly grease pie dish with vegetable oil. Roll one of the pieces of pastry out into an oblong or a round (depends on the shape of your pie dish), about ½ cm thick. If it's too soft to roll properly put it in the dish and press it in with fingers. Line the base and sides with the pastry. Prick the bottom with a fork, cover pastry base with baking paper (dampened, crumpled up then spread out again so it's softer and easier to fit in) and fill it with ceramic baking weights or dried beans. Bake 15 min in the middle of the oven.
Get out your pre-made stewed fruit and thaw it if needed, or warm in a microwave to room temp.
Once pie base is done, take out the baking weights and paper, fill with the stewed fruit, and make several strips of pastry from the saved half and criss-cross these on top of the pie. Cover the already-baked top rim with aluminium foil (I forgot to, so mine's a little burnt in the pics below. Still tasted great!) Bake whole pie for another 15 min.
Cool a little, then serve how you like it - it's great with cream, Greek yoghurt, custard, ice cream.
Obviously you can use any stewed fruit, like berries, rhubarb, apples, etc. For it to be fairly low carb, sweeten the fruit with a sweetener like allulose or stevia. Either cook the stewed fruit down until it thickens naturally, or if it's a bit wet, add ~1 tablespoon psyllium powder at the end, to thicken it. Cooling to room temp will also help you see if it needs thickening. If it's too wet your pie will have a soggy bottom and you won't win the GBBO. 😊