You can see from the photos that the Miracle Dough makes lovely flaky pastry, crispy pie edges.  The Miracle Dough is perfectly suited to making low-carb, gluten-free pies, whether savory or sweet.


These are the cutest little pies and super-tasty.  A tiny hint of cheese is barely noticeable, but goes so well with fruits in any case.  The pastry is light,  crispy and flaky. You have to taste it to believe it!  I knew I could make a nice sweet pastry dough based on the principles of the Miracle Dough. You can also use fresh or canned peaches (in fruit juice or water, drained).  Going to the trouble to make these little pies for a family gathering spells love!

MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States.  Even the whole milk shredded cheese works very well.

I tried this one a couple of times; it worked well.

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese below that I used to use most often, but now I tend to grab the shredded cheese for convenience.  It also makes one extra tortilla in my tortilla recipe, for instance; not sure exactly why.

Miracle Dough Sweet Pastry:
6 oz grated Mozzarella cheese (180 g)
  (about 13/cups (425 mL)
21/cups Gluten-Free Bake Mix 2 - click (no gelatin required)  (625 mL), OR Keto Bake Mix, OR almond flour plus 3 tbsp oat
   fiber (45 mL)
Powdered sweetener, OR Liquid sweetener
  to equal 6 tbsp sugar (90 mL) 
1/cup unsalted butter, melted (60 mL)
11/tsp vanilla extract (6 mL)
Apple Filling: (if using canned peaches, you don't need anything but the peaches, diced)
2 cups finely chopped apples, OR peaches  (500 mL)
  (a little extra to be on the safe side)
2 tbsp water (30 mL)
Granular or liquid sweetener to equal 1/cup sugar (60 mL)
2 tbsp cold, unsalted butter (30 mL)
1 egg yolk
1 tbsp water (15 ml)

Preheat the oven to 425°F (220°C).  Grease a large cookie sheet.

In medium large bowl, place Mozzarella cheese and microwave (MINE IS POWERFUL - 1200 WATTS) on high about 2 minutes, until melted.  To molten cheese, add Gluten-Free Bake Mix 2, OR Keto alternative, powdered sweetener, OR liquid sweetener, melted butter and vanilla extract.  Stir with a fork to combine.  Keep stirring until it all comes together.  Then place on a cutting board and knead until you have nice ball of dough.  Pinch off pieces to weigh approximately 0.68 oz (19 g) to 0.7 oz (20 g). 

Place ball on parchment paper, flatten with hand into a round disk and cover with plastic wrap.  With rolling pin, roll dough out to 4-inch (10 cm) circle (if the dough ball resists rolling, nuke 10 seconds).  In center of circle, place about 1 tbsp (15 mL) apple and dot with 1/tsp (1 mL) butter.  Using a metal, flat spatula, fold the top half of the dough over the filling.  Press down on the edges to seal (fold up where necessary – make a nice edge, but it doesn’t have to be perfect) and then use a fork to make a nice, decorative edge.  Place pies on cookie sheet.  Brush each pie with egg yolk glaze (in small bowl mix egg yolk and water).  Bake 9 to 10 minutes, or until golden brown underneath.  Remove to wire rack to cool.

Apple Filling:  In medium, shallow casserole dish with lid place apples and sprinkle with water. Cover and microwave 2 minutes, or until the apple is tender.  Drain.  Sweeten with granular or liquid sweetener.

Helpful Hint:  If using canned peaches, no sweetener is necessary.  If you need to reheat the pies the next day.  325 deg. F. or 350 deg. F. for about 5 minutes...check after 5 minutes...and they will be just like fresh out of the oven again.  Do keep an eye on them.  Set the timer!

GRAIN-FREE BAKE MIX:  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.   (DOUBLE OR TRIPLE THIS RECIPE as you will only be using 2 1/2 cups for this recipe, or keep the remaining 2 tbsp (30 mL) for adding in as necessary to make the dough malleable/pliable.

Yield:  24 apple pies (peach pies are about the same)
1 apple pie
108.6 calories
3.6 g protein
8.6 g fat
0.2 g fiber
3.9 g net carbs