Baking Class: Buttermilk Pie with Almond Meal Crust

I was recently gifted with a package of Bob's Red Mill Almond Meal/Flour, and I have been looking for ways to use it. I decided to start small, and went with substituting one fourth of a cup of it for an equal amount of the flour in what has become my go to pie crust for a buttermilk pie.

With so-so results. It wasn't bad, but I couldn't really taste the almond, and the crust did not brown as much as it usually does. It also didn't hold it's shape as well when I cut into it, but that might be because I couldn't wait for it to cool all the way before I cut into it. The piece I cut the next day, after it had been in the refrigerator overnight, held it's shape beautifully.

The pie itself was perfect, as you can see. The filling was smooth and creamy and not too sweet. I think this is how the buttermilk part is supposed to be, and not nearly as dark as the previous one.

I guess my main problem with the pie crust is that it did not really brown. It tasted all right, but all right is not usually what I am looking for in a pie.

I think the crust might have browned more if I had toasted the almond meal before adding it to the flour, and it might have added more almond flavor. I think I will also reduce the butter next time. The almonds add their own fat, and it was actually a little too rich for me.

I have it in mind this would make an intriguing apple pie. I will get back to you.