For Father’s Day I decided to try to make a pie for my Diabetic Dad using almond meal for the flourless crust and Stevia instead of sugar in the filling. This kept the potentially blood-sugar-spiking ingredients to a minimum – the only sugar here is from the fruit itself. This is a new bit of recipe acrobatics for me – I’ve combined two recipes before, but this is a mash-up of three.
Woody harvested the cherry-plums from our neighbor’s back yard, and I added a few cherries we bought at the store to make sure there was enough to fill the pan. I decided to add some extra crust material to the top of the pie sort of like a streusel to get it closer to a “traditional” pie situation with a top crust, since the almond meal wouldn’t have been strong enough to make a real, solid, top crust.
I succeeded in making the pie, and I purposely erred on the side of making it too sour, since people who didn’t have diabetes could sprinkle sugar on it, but if I had added too much Stevia it would have been too sweet and no one could have done anything about it. Everyone politely ate some during Father’s Day dinner, but in my opinion it wasn’t very good. I had never cooked with the plums before, so I don’t know if it was their fault, or if the Stevia was just too weird-tasting for me. The crust turned out OK though.
- 1 and 1/2 cups almond meal or almond flour
- 3 tablespoons melted butter
- Artificial sweetener equal to 3 tablespoons sugar
- Heat oven to 350F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.
- Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.
- 2 lbs fresh plums (8-10, depending on size) [I used about this much in cherry-plum form vs regular plums]
- 1 cup sugar [I replaced this with a bit less than the equivalent amount of Stevia so it wouldn’t be too sweet, conversion amounts are on the Stevia container]
- 1/4 cup plus 3/4 cup water
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 tsp vanilla extract
- Preheat oven to 375F.
- Wash plums and cut in half, removing the pits. Cut about half of the plums into quarters and half into sixths (the size variety helps them fit into the pie plate well).
- Combine 1/4 cup water, 1/4 cup cornstarch, and the stevia in a small bowl and set aside. You have to stir a bit to get the ingredients to mix together well.
- Pour 3/4 cup of water into a large saucepan. Take the bowl with the water/cornstarch/stevia mixture and stir it again and then add it to the water in the saucepan. Place the sauce pan on the stove, and while stirring constantly, cook over medium low heat for about 1 minute. Add half of the plums, continue to stir, and cook for an additional 2 minutes. Add the salt and the rest of the plums and cook until thickened, about an additional 3-4 minutes.
- Add the vanilla extract.
- Fill pie crust you made earlier with plum mixture. [I added more almond meal mixture to the top]
- Bake for 65-75 minutes, until the filling is thick and bubbling.
- Cool pie on a wire rack completely before slicing, to ensure that the filling thickens up and sets.