Homemade Starch Free Raspberry Pie
Every year on my birthday my husband makes me a homemade raspberry pie. Over the years the recipe has changed and adapted. This is the recipe that we have been using for years, since we cut our starch and severely limited out sugar intake. This homemade starch free raspberry pie is naturally sweet and uses flax meal as its thickener. There is minimal sugar, making this a low sugar dessert.
Homemade crust for homemade Starch Free raspberry pie
Over the years I have tried almond flour crusts, coconut flour crusts and mixed nut crusts. This cashew butter crust is by far my favorite. It is light and flakey and compliments the raspberry filling, rather than overpower it. It also has a naturally sweet taste to it without adding sugar. In my experience, most crusts have a slight bitter taste to them (even the classic flour crusts) unless you add a little sugar. To make this crust follow my homemade cashew butter recipe, add a couple eggs and press into a pie dish. There is no need to pre-bake the pie crust and it won’t stick to a glass pie dish. To keep the edges from browning too fast, while the pie bakes, I cover the crust with a crust shield.
Starch substitute
Most recipes call for cornstarch to thicken the filling for raspberry pies. Since we don’t eat starch or grains like corn, we use flax meal as our starch alternative. When combined with a wet ingredients, like the natural juices of raspberries, the flax meal expands and binds the filling together, naturally. Using 2 Tablespoons of flax meal for every 1 Tablespoon of cornstarch will get you the same results without the extra added sugars that are found in cornstarch.
Homemade Raspberry Pie
Equipment
- 9 inch pie plate
- large bowl
- Tablespoon
- Blender or food processor (If making your own cashew butter)
Ingredients
- 6 C. Fresh raspberries
- 2 Tbsp Sugar
- 3 Tbsp Flax meal
- 16 OZ Cashews
- Pinch Sea Salt
- 2 Eggs
Instructions
Pie Crust
- If making your own cashew butter, put cashews in a blender or food processor and blend until smooth.
- Place cashew butter into the fridge to cool for at least 30 minutes.
- Mix together the cashew butter, salt and eggs together until well incorporated.
- Press out pie crust into 9 inch pie pan.
Raspberry Filling
- Wash and strain the raspberries.
- In a medium bowl combine and mix together the raspberries, sugar and flax meal, leaving some raspberries whole.
Assemble Pie
- Preheat your oven to 350° Fahrenheit.
- Pour filling into pie crust and bake for 30 minutes.
- Cover the crust with a crust shield or foil and bake for another 30 minutes.
- You will know that the pie is ready when the top has turned slighly brown and the filling wobbles slightly.
- Let the pie cool on the counter and serve. Store leftovers in the refrigerator.
Notes
Since this pie is naturally sweet and only contains 2 Tablespoons of sugar, it is a great alternative for breakfast. You can even enjoy it as a snack or of course, as dessert.