Raspberry Lavender Pocket Pies (Paleo!?)
I do this every year. I get greedy. My eyes alight on fresh berries at the market and I have to have them! I’ve been known to haul a half flat of raspberries nearly two miles home in the hot sun. I’ve given myself mouth sores from eating an entire flat of strawberries in one week. It’s borderline obsessive, really, and I just can’t help myself.
Last weekend I purchased another half flat of plump red raspberries from the farmers market (my fourth half flat of the summer, so far). I tossed them into salads, stirred them into another batch of those delicious oat cakes along with some nectarines, I popped them whole into my mouth by the handful. But I still had several pints left come Friday and I had to do something with them before heading up to Seattle for the weekend.
I decided to let others benefit from my greediness.
My mom has been eating a “paleo” diet for well over a year now. Do you know what that means, folks? No wheat, no grains whatsoever, no sugar, no pastries! It’s hard to wrap your head around, especially when you’re a trained pastry chef. What on earth could I bake for my mom with these leftover raspberries that she could actually eat?
After poking around the internet, I saw that some paleo eaters had attempted making pie crust with almond flour. You know me and pie. We’re best friends. But could I be friends with paleo pie?
As it turns out, I can. Albeit this is definitely one of those friendships where the person is fun to be around in small doses, but too much time spent in their company becomes a bit tedious. You definitely have to spread out your visits. The almond crust is manageable, but takes finesse. The good news is it’s delicious and everyone from paleo to gluten free to not can enjoy these. It’s not like your traditional flaky pie crust, of course, but reminiscent of that almond filling in croissants or fruit tarts, toothsome and buttery and rich.
The filling is a cinch. Just combine the ingredients and simmer until thick. You’ll end up with more jam than you’ll need for the pies, so spread it on toast (oh wait, paleo eaters don’t eat toast) or swirl it into your oatmeal (oh, you don’t eat that either?) or dollop it on some vanilla ice cream (oh, come on people!). Fine, eat it with a spoon.
Raspberry Lavender Pocket Pies
© Copyright 2012 Carly Sullivan, Tart to Heart
Yield: 6 pockets (depends on the size you make them)
- 1 1/2 cups almond meal/flour
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup unsalted butter or coconut butter, melted
- 1 Tbsp honey
- 1 egg
- 12 oz raspberries, fresh or frozen
- 2 Tbsp lemon juice
- 1 Tbsp honey
- 1 Tbsp tapioca starch or arrowroot
- 2 tsp dried lavender buds (optional, but delicious)
- 1 egg for sealing/brushing pockets
- To make the crust, combine all ingredients in a bowl with your hands until they come together into a dough. Wrap in plastic wrap and pat down into a flat rectangle. Refrigerate until firm, about 1 hour.
- Meanwhile, prepare the filling by combining all ingredients in a small saucepan. Bring to a boil over medium heat and cook, stirring often, until the juices thicken, about 10 minutes. Pour into a wide dish and set aside to cool.
- Once the dough is chilled, roll out on a liberally floured surface (I used tapioca starch) to about 1/4-inch thick. Be gentle and make sure it’s not sticking at all by adding more flour if needed.
- Cut the dough into squares about 2×2-inches. Gently place them on a greased or parchment-lined baking sheet and place in the refrigerator to chill again.
- Beat the egg in a small bowl. Once firm and chilled, remove the dough from the fridge. Brush the edges of one square with the egg wash. Dollop a small amount of jam in the center, leaving about 1/2-inch border all the way around. Gently place another square of dough over top. Dip the tines of a fork in the egg wash and crimp the edges together, re-dipping in the egg wash if it sticks. Continue with remaining dough.
- Place the pan back in the refrigerator to chill. Meanwhile, preheat the oven to 350°F. Once preheated, remove the pan from the refrigerator. Brush the tops of the pockets with egg wash and bake until golden brown, about 15 minutes. Let cool 10 minutes. Enjoy!