Fresh Fig And Almond Cream Pie {Gluten Free}
Prep time
Cook time
Total time
A gorgeous and truly indulgent fresh fig and almond cream pie, that will make you feel like a pastry chef!
Recipe type: Dessert, Pie
Cuisine: Gluten Free, French Cuisine
  • About a dozen fresh figs
  • Flaked almonds to decorate
  • For the almond cream:
  • 60 g almond powder
  • 60 g butter
  • 60 g coconut sugar
  • 60 g egg (about 1 egg)
  • For the pie crust:
  • 100 g organic brown rice flour
  • 50 g cornstarch
  • 40 g almond powder
  • 1 tbsp psyllium husk (about 5g)
  • 80 g cold butter, diced
  • 25 g coconut sugar
  • 1 egg
  1. Prepare the pie crust: In a large bowl or your stand mixer bowl, whisk the flours, psyllium husk and sugar together. Add the butter dices and mix until it resembles coarse crumbs. Stir in the lightly beaten egg and continue mixing under the mixture forms a ball. Wrap in plastic and refrigerate couple of hours or overnight.
  2. Prepare the almond cream: Take the butter out of the fridge about an hour before, in order to soften it. Add the coconut sugar and whisk the mixture. Stir in the egg then add the almond powder, mixing well until thoroughly combined. Keep in the fridge until use.
  3. Preheat your oven 185 degrees. Take the dough out of the fridge and roll it between parchment papers or with the help of plastic film. Place the dough in your baking pan, and line parchment paper on top with ceramic baking beans.
  4. Blind bake for about 10-15 minutes until the crust is lightly golden.
  5. In the meanwhile, wash the figs, remove the stem and cut into 8. Take the crust out of the oven. Spread the almond cream and place the fresh fig slices on top of it. Sprinkle with flaked almonds and bake for about 20-25 minutes.
Recipe by Chocolate & Quinoa at