Red Meat Allergy Friendly Paleo Almond & Coconut Blueberry Pie

Total time3 hr 20 min

Prep time30 min

Cook time50 min

Red Meat Allergy Friendly Paleo Almond & Coconut Blueberry Pie

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Ingredients

8 servings

For the crust

2 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup tapioca starch
¼ tsp fine sea salt
⅓ cup coconut oil, solid (not melted)
1 large egg
2 tbsp maple syrup
1 tsp pure vanilla extract

For the filling

5 cups fresh or frozen blueberries (about 24 oz)
3 tbsp arrowroot starch
3 tbsp maple syrup
1 tbsp lemon juice
1 tsp lemon zest
¼ tsp ground cinnamon

For the egg wash

1 egg, beaten (for egg wash)

Instructions

1
In a large mixing bowl, whisk together the almond flour, tapioca starch, and salt until combined. Add the solid coconut oil and use your fingertips to work it into the flour mixture until the texture resembles coarse, pea-sized crumbs.
2
Add the egg, 2 tablespoons maple syrup, and vanilla extract to the flour mixture and stir until a cohesive dough forms. Divide the dough into two equal portions, flatten each into a disk, wrap in parchment paper, and refrigerate for at least 30 minutes, until firm enough to roll.

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