Oil-Based Fruit Jam Pie with Erythritol
An oil-based pastry pie sweetened with erythritol and filled with fruit jam. The dough comes together quickly by whisking eggs with olive oil and sweetener, then folding in flour and leavening. Two-thirds line the pan while the remainder forms a classic lattice top. Baked until golden.
Ingredients
- 2 ½ cups Type 2 Flour, siftedAll-Purpose Flour1:1flouradds gluten
slight texture change possible
- 6 tbsp Light Extra-Virgin Olive OilNeutral Oil1:1oil
removes fruity flavor
- 3 ½ oz Granulated Erythritol
- ½ Lemon, zest and juice
- 1 pinch Salt
- ¼ teaspoon Baking Powder
- 2 Egg, one whole plus one yolk
- Fruit Jam(optional)
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Whisk one whole egg, one egg yolk, erythritol, and olive oil together in a bowl.
- 3
Add lemon to the mixture.
- 4
Fold in flour, salt, and baking powder with a spoon, then by hand, until smooth dough forms.
- 5
Roll out two-thirds of the dough and line a baking pan.
- 6
Fill with fruit jam.
- 7
Roll or cut remaining dough and arrange in crossed strips over the top.
- 8
Bake at 350 degrees F for 45 to 50 minutes.
Tips
Keep dough cold if it becomes too soft during rolling.
Ensure crossed strips are evenly spaced for even baking and visual appeal.
Good to Know
Cover and refrigerate up to 3 days.
Dough can be prepared and chilled up to 24 hours before rolling and baking.
Serve warm or at room temperature.
Common Mistakes
Overmix dough to avoid tough texture and dense crumb.
Underbake to avoid dry interior; check at 45 minutes.
Substitutions
slight texture change possible