This pie is a reinterpretation of the cottage cheese pie I used to make. The composition of the filling is different from that of cheesecake, because I wanted it to resemble a fatty but light mascarpone, not as dense as in cheesecake, where the filling is less fatty but starchy. Again my tasters told me to stop joking and confess what cheese I used, because it sure is cheese, it looks like cheese, it tastes like cheese, so it sure is cheese. It’s not cheese, it’s almonds.
Ingredients:
For the mascarpone filling:
- 200 grams of almonds
- 150 grams of coconut oil
- 150 grams of water
- 100 grams of white sugar
- 4 eggs
- One teaspoon each of rum and lemon essence
For the pie crust:
- 8 tablespoons of water
- 5 tablespoons of coconut oil
- A spoonful of sugar
- A teaspoon of baking powder
- One tablespoon of psyllium bran (soaked in 5 tablespoons of water)
- A pinch of salt
- Gluten-free flour as much as it needs
Method of preparation
How to prepare the filling: soak the almonds for 24 hours, wash them well, then peel them. We wash them again. We put them in the blender together with the 150 grams of water and mix until we get a paste. We put the eggs, sugar, coconut oil one by one, and finally the essences.
For the dough: mix the water, coconut oil, soaked bran, salt, baking powder and sugar in a large bowl, mix well, because the bran tends to clump together, then add the flour, little by little, until you get a stiff dough , just good to slap on the worktop and roll out nicely with the rolling pin. I did not write the exact amount of flour because we can use several types of gluten-free flour and each absorbs water differently. If I put psyllium bran in the composition, the dough will bind regardless of the type of flour used. We can put rice flour (it has a neutral taste), buckwheat or chickpea flour (they are tasty, but have a gray color), millet (mixed with something else, because it is a bit bitter), coconut ( in a mixture, because it is very “thirsty” and a bit suffocating if we use it alone, but it is very tasty), or even mixtures of different types. We divide the dough into two pieces, spread them one by one with the rolling pin and then roll them on the rolling pin and unroll them in the pan. I have a small, square pan with a side of 22 cm, if you have a larger pan you will have to resize the quantities of the ingredients. We lay the first sheet, then pour the filling, which is very liquid. We will have to be very careful when placing the second sheet so that it does not sink into the filling. We make it a little larger than the pan and then slowly place the edges. We put the pan in the oven preheated to 175 degrees Celsius and keep it for 30 minutes. After taking it out of the oven, let it cool covered with a towel so it doesn’t dry out, then we can cut it. It’s a wonder, tender, tasty, aromatic and suitably sweet.
