5 ingredient. Easy to Roll. No Rise. No refrigerating. 10 minutes baking.
Looking at the pristine pages of the cookbook, I squinted to make sure I was reading the words correctly. I carefully added the chunks of marbled beef to the sizzling pan. The sudden contact with the heat caused a loud hiss. I stepped back to avoid the splattering and the smokiness.
Turning round the corner, I looked over to see the long honey-wood table, decorated with seashells lined bowls, neatly arranged on a ocean-blue cloth mat. The delicate yellow petals of the flowers folded ever so gracefully, draping on the edges of its pot, right at the center of the table. Wooden clay bowls filled with thick crusty french bread and creamy mushrooms sat in the middle, right next to a silver platter of sea-salt sprinkled butter. Real butter.
I grinned thinking just how great our Dîner français was looking!We had been planning this incredible evening for ages:
- Avocado-tomato salad with Amie’s secret Truffle Mustard Vinaigrette
- Patricia Well’s Beef Bourguignon (with mushrooms and french bread)
- Fancy Lemon Meringue Pie
Creating new, exciting experiences for yourself was definitely a major takeaway for me this summer. Whilst Paris seems so out of reach for the time being, I could enjoy a day in Paris in the humble city of Columbus, Ohio with people I love.
Under Amie’s coaching and encouragement, we were able to complete this dream of mine. The best part of the whole dinner was her incredible lemon meringue pie. I had never had such a good pie like that before – tangy, sweet, and marshmallowy soft.
We paired our Perfect paleo almond crust (did you know the French often use almond meal in their baking?) with her deliciously creamy lemon curd – A recipe she had learnt at a cooking school in France. We literally all stood in silence as she opened the oven door to see if the meringue actually held up. It was so intense.
But somehow luck was on our side.
It browned so beautifully retaining a crusty exterior with a cloud-like interior. Although I regret to say that I will not providing the ENTIRE recipe for this fabulous treat, I will share however one part of it.
This easy one-bowl crust is probably one of the best discoveries of my life. It is only 5 ingredients; uses a LOT less oil/ butter compared to other pie crust, and is allergy free. It also:
- Doesn’t require mixing 3-6 different kinds of flours (which can be expensive)
- I don’t have time to wait for things to rise
- Doesn’t crumble easily destroying the beautiful patterned edgesThis recipe is also super versatile. Zoe and I have made this over the past year for our:
- Paleo Chocolate Pecan Pie,
- Peach Pie (recipe coming soon!),
- Hong Kong Coconut Egg Tart,
- This Lemon Meringue Pie
With so much fruit on sales (I just saw cherries, strawberries, blueberries, mangoes, peaches), this would be the perfect time to make some delicious pies! What could be better than a slab of warm crusty/sweet goodness with jammy fruit and a dollop of melting vanilla ice cream….now that sounds heaven! Don’t miss out on this amazingly delicious pie crust recipe! I bet your non-paleo/non-GF friends would never know!Adapted from Elana’sPantry
Ingredients – 1 large 12″ tart or 2 x 6″ tart shells or 1 9″ Pie Pan
- 2 cups almond flour
- 1/8 tsp salt
- 1 egg
- 2 tbsp coconut oil/butter
- 1 tbsp maple syrup
How to Make:
- Mix the flour and salt together.
- Add in the rest of the ingredients and knead to combine well.
- Press into two 6″ pie tarts (or 12″ pie tart or 9″ pie pan).
- FOR FILLINGS THAT NEED TO BE COOKED: Pour in your desired fillings. Bake for 45- 50 minutes at 350F (Adjust according to the size/depth of your pan).
- FOR FILLINGS THAT DON’T NEED TO BE COOKED: Bake you crust for 10-12 minutes until warm and slightly brown. Once cooled, add your filling of choice.
Zoe & Mia