Cooking in the Lite

This pie crust is easy, tasty, and, above all, it is wheat free, sugar free, low carb and healthy. It works well as the foundation of everything from apple pie to lemon meringue to quiche. Children love it because it is a hands on experience that allows them time to play in the kitchen with you as you put fun back into the food experience.

• 1 & 1/2 cup Sliced almonds
• 3 tbs. Unsalted, melted butter
• If you are watching your fat intake, you may use Butter Buds or another substitute
• 2 tbs. Vanilla extract
• 1 Egg
• 25 drops Stevia liquid extract or six tsp of sugar substitute
• 1 tbs. Soy flour
• 1 tbs. Dairy whey

Preheat the oven to 350 degrees
Begin melting the butter on the stove top or in the microwave
Place the sliced almonds in a blender or food processor and grind until they become a flour consistency
In a large mixing bowl gently whip the egg with a fork
Mix in the vanilla extract and the Stevia
Stir in the almond flour, soy flour and dairy whey
Gradually stir in the melted butter
Mix all ingredients thoroughly
You will have a moist ball of dough
Place the dough in an oven proof, 9 inch pie plate
Using your fingers press the dough evenly around the pie plate and up the sides. (This is where the kids come in - they love pressing out the dough!)
Use the tines of a fork to decorate the edge around the crust
Place the pie pan on a cookie sheet and bake for 10 to 12 minutes at 350 degrees
Cool thoroughly before filling

This is a wonderful crust for Lemon Curd!

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