Gluten Free Blackberry Pie Square Experiment

This is only a test, that was eaten and enjoyed but I think I can do better so stay tuned…

DSC_0004Crust
3/4 cup almond meal
1/4 cup teff flour
1/2 cup potato flour
2 Tablespoons brown sugar
3/4 cup (1 1/2 sticks) butter
Blackberry Topping
1 cup sugar
2 Tablespoons tapioca flour
1/8 teaspoon cinnamon
pinch nutmeg
2 eggs
2 1/2 cups blackberries (I used fresh from the garden)

Preheat oven to 325.
DSC_0008 DSC_0009 DSC_0010

DSC_0015Combine the flours and sugar, cut the butter into the dry mixture and combine using a pastry knife until small pea size crumbles have formed. Press the crust crumbles into a 9×13 inch glass pan and bake for 15 minutes.

In the meantime prepare the topping:
DSC_0012 DSC_0013 DSC_0014
Mix the sugar, tapioca flour and spices. Crack eggs into medium size bowl, add the mixed dry ingredients and combine. Start mixing on slow speed and increase slowly until mixing on high so that the berries break up and the mixture looks purple.

DSC_0016DSC_0017Pour over baked crust, return to oven and bake for 25 minutes (the topping should be firm when done, shake the pan to check it). Cool completely and cut into squares.

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2 thoughts on “Gluten Free Blackberry Pie Square Experiment

    1. lenapietri Post author

      Yes, one with a large greying beard that kept coming back for more. I am waiting for 2 younger monkeys to return home to the clan to taste the treat.

      Reply

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