I’m sorry I didn’t see your comment sooner! My comments are just now re-appearing after being hacked! For this recipe, the eggs are mainly for moisture, so you can substitute them with milk, yogurt, or water. Add just enough that a pastry-like texture occurs. 🙂
can I just make regular dough from coconut flour? I just want to make a simple apple pie but dont want to use premade pie crsut or use all purpose flour to make the dough because it’s bleached flour just looking for a more healthy alternative
Do you mean like substitute the coconut flour for all-purpose flour? That wouldn’t work because coconut flour is extremely absorbent. You’ll see a much smaller amount of coconut flour in recipes and a larger amount of liquid (some recipes I’ve seen will even call for an entire dozen of eggs). Hence the reason my recipe is as it is. 🙂 But it does fare pretty well with pies. It can get a little crumbly, but that is pretty normal for coconut flour in my experience. You could try making an almond flour crust as a healthful alternative as well (you can Google recipes for that).
That’s be making it into a completely different recipe. This one is tailored for coconut flour, which is a very “thirsty” flour–needs lots of moisture. So I’d try just googling for a recipe that uses both. 🙂
I followed your recipe this morning but in the ingredient list is states softened butter, but then in the directions it says to cut the cold butter cubes. I did the cold butter cubes and it looks a little like real pie does with flecks of butter in it. When I prebaked it, the butter really cooked to the top…is that correct?
Considering almond flour and actually even the most omega 3 nuts, like walnuts, all still have insanely high ratios of omega 6, why do we use almond flour so much? Isn’t it better to stay away from the omega 6? That’s why I look for straight coconut recipes avoiding those numbers.
drat, we can’t use eggs with my son. What can I substitute??
I’m sorry I didn’t see your comment sooner! My comments are just now re-appearing after being hacked! For this recipe, the eggs are mainly for moisture, so you can substitute them with milk, yogurt, or water. Add just enough that a pastry-like texture occurs. 🙂
can I just make regular dough from coconut flour? I just want to make a simple apple pie but dont want to use premade pie crsut or use all purpose flour to make the dough because it’s bleached flour just looking for a more healthy alternative
Do you mean like substitute the coconut flour for all-purpose flour? That wouldn’t work because coconut flour is extremely absorbent. You’ll see a much smaller amount of coconut flour in recipes and a larger amount of liquid (some recipes I’ve seen will even call for an entire dozen of eggs). Hence the reason my recipe is as it is. 🙂 But it does fare pretty well with pies. It can get a little crumbly, but that is pretty normal for coconut flour in my experience. You could try making an almond flour crust as a healthful alternative as well (you can Google recipes for that).
Can you mix almond flour and coconut flour as almond flour is much more expensive. If so what would the ratio be?
That’s be making it into a completely different recipe. This one is tailored for coconut flour, which is a very “thirsty” flour–needs lots of moisture. So I’d try just googling for a recipe that uses both. 🙂
Made this tonight for a quiche. It turned out great! Thanks very much!
Great to hear! You’re welcome. 🙂
I followed your recipe this morning but in the ingredient list is states softened butter, but then in the directions it says to cut the cold butter cubes. I did the cold butter cubes and it looks a little like real pie does with flecks of butter in it. When I prebaked it, the butter really cooked to the top…is that correct?
Thanks.
Hi, Hannah! Thanks for pointing this out. Yes, it’s supposed to be cold butter. 🙂
Hi there. I know this is a old article, but can I use ur recipe to make a top crust for my pie?
Yes, it works pretty much just like a regular non-coconut-flour crust. 🙂
Considering almond flour and actually even the most omega 3 nuts, like walnuts, all still have insanely high ratios of omega 6, why do we use almond flour so much? Isn’t it better to stay away from the omega 6? That’s why I look for straight coconut recipes avoiding those numbers.