Whenever my mom would ask me to make “Sullivan’s Apple Pie” for a holiday meal, my least favorite part was making the crust. Not because it wasn’t easy, because it was (we had a super-easy recipe from the Women’s Guild in my hometown). I was simply never a fan of crust However, this recipe changed all that for me. The crunch of the pecans and the slight bit of sweet make this crust delicious. The only drawback I’ve seen with some of these nut flour–based crusts is that they aren’t as flakey as you’d get with a standard flour-based crust, and they are a little more fragile, but since they won’t upset your tummy for days, I think it’s a great compromise.
1 cup (150 g) almond flour
½ cup (60 g) pecans, roughly chopped
~ pinch sea salt
¼ cup (65 mL) coconut oil (melted) or butter (softened)
2 tablespoons (30 ml) honey (optional)
1 teaspoon (5 ml) vanilla extract
- Preheat oven to 350°F (175°C).
- Combine the almond flour, pecans and pinch of salt in a large bowl.
- In another bowl, combine the oil (or butter), honey, and vanilla extract.
- Stir the wet ingredients into to the dry until completely combined. Using your fingers, press the dough into a 9½-inch (24 cm) pie pan.
- Bake for 12–14 minutes or until the crust is golden brown.
- Remove and set on baking rack to cool, making certain to let it cool completely before filling.
Variations—You can use Steve’s Paleo Krunch (www.stevesclub.org) in place of the pecans, which is super tasty. Just pulse the Krunch a few times in the food processor to eliminate any super-big chunks. Just about any nuts would be wonderful in this crust.
Do Ahead—You can always make this crust a day or two in advance before you make your pie.
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Nutty pie crust presses almond flour and chopped pecans into a golden, crunchy shell that converted a lifelong crust skeptic. The honey is optional, but the pecan crunch is not. Press it by hand into the pan and bake until the kitchen smells toasted.
Pro Tips
- Press the dough firmly and evenly with your fingers, especially up the sides - a loose crust crumbles when the pie is sliced.
- Cool the crust completely before filling; a warm crust makes the filling runny and the base soggy.
- Roughly chop the pecans rather than grinding them - the crunchy bits are what make this crust worth eating.
- The honey is optional; without it the crust is sturdy and barely sweet, which suits savory pies too.
Frequently Asked Questions
Can I make the crust ahead?
Yes - the do-ahead note allows a day or two in advance before you fill the pie.
Can I use other nuts?
Any nut works, and the variation suggests Steve's Paleo Krunch pulsed coarse in place of the pecans.
Is it flaky like a flour crust?
No - nut-flour crusts are crunchier and more fragile, but they will not upset your stomach for days afterward.
Recipe Card
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Combine the almond flour, pecans and pinch of salt in a large bowl.
- In another bowl, combine the oil (or butter), honey, and vanilla extract.
- Stir the wet ingredients into to the dry until completely combined.
- Using your fingers, press the dough into a 9½-inch (24 cm) pie pan.
- Bake for 12–14 minutes or until the crust is golden brown.
- Remove and set on baking rack to cool, making certain to let it cool completely before filling.
