Hey guys, welcome back to the blog! Today’s recipe is a gluten free banana pie/tarte. It took me a while to achieve a simple but delicious gluten free pie crust. This recipe, although not dairy free, is basic and requires only a few ingredients. I made this pie for the whole family and it was well received.
Gluten free pies can be tricky, the crust can sometimes be too hard or too crumbly. My ideal recipe involves two types of crust; a crumb layer for the base and a firmer dough for the lattice design. The best part is you can make both crusts from the same bowl. I usually use the lattice design for banana tartes but when I bake apple or berry pies, I simply use the same crumb mixture as the base. So here’s what you’ll need…
Gluten free flour
When baking a gluten free crust I like to use an all purpose gluten free flour and an almond flour. You can use any mix, although I’d avoid flours with bean flour as they can be a bit bitter. I often use Free form flour but any all purpose should work well.
I like adding almond flour for a bit of texture and to ensure the gluten free flour stays soft. You want to use a fine almond flour rather than a coarse one.
Making it dairy free
I usually use coconut oil for my gluten free crusts but because I wanted a foolproof crust, I opted for butter in this recipe. However, coconut oil should work just as well, but it might change the taste and color. Similarly, I haven’t tried this recipe with vegan butter but it should perform well as long as there is enough fat content in the crust.
- 3 cups gf flour
- 1 cup almond flour
- 85g unsalted cold butter (or 6 tbsp)
- 2 eggs
- 2 tbsp sugar (truvia for a sugar free option)
- 1 pinch of salt
- 1/2 tsp apple cider vinegar
- 6 medium sized bananas
- 1 tsp Vanilla extract
- 2 tbsp sugar (or erythritol)
For the crust
- In a bowl, mix 2 1/2 cups of gf flour with the almond flour, sugar, and salt.
- Add in chunks of the cold butter and mix into the flour until it starts to form small clumps.
- Mix in 1 egg and the apple cider vinegar until you get a crumb texture, it should clump together when you press it.
- Grease a pie mould and press in the crumb mixture all around the edges first. Once you’ve pressed in the edges, you can use a spoon to shave off any excess before pressing in your base. You should use about half of the crust mixture by this point.
- Bake the crust at 150°C for 10 mins.
For the filling
- While the crust is baking you can make your filling.
- Mash up 6 ripe bananas until smooth.
- Transfer to a saucepan and mix in sugar and vanilla on low heat.
- Cook on low heat until it turns a darker brown.
- Pour in the filling into the pie crust.
For the lattice crust
- Now you can make the pie dough with the last half of the crumb mixture. Add in two eggs to the crumb mix and about 1/4 cup of flour.
- Mix and knead until it forms a dough. It shouldn’t be sticky but malleable and still soft.
- Roll out the dough on a piece of parchment paper and use a knife or pastry cutter to cut out strips. They should be about 1cm thick and long enough to cover your pie.
- Once you have enough strips, you can start layering and crisscrossing them over the filled pie. Cut off all the edges, pressing them into the lower crust.
- Bake at 170°C for 15-20mins or until golden.
- For the lattice layer, I like to lay down all my vertical strips first and then thread through my lateral strips.
- If you want to, you can use the same crumb mixture as your top layer. It works great on my apple pies.
- You can use an egg wash on your upper crust layers to bring more of a golden color.
- You want your crust strips to be thin enough to handle but thick enough so that they don’t break.
Gluten free pie crusts can be a challenge so I hope you found this recipe helpful. I definitely believe everyone has a recipe that works out for them and this blog aims in helping you find what works for you. Thank you for reading, please like and follow for more recipes and let me know what you think about it down in the comments, xoxo.