Blue Raspberry Pie

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Blue Raspberry Pie (before topping)

         Summer is such a glorious time for berries. While visiting upstate NY in the Adirondacks (which are so beautiful), we got to pick wild blueberries.

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Adirondack Wild Blueberries (about the size of a pea)

Though tiny, these are stock full of flavor and taste so much better then store-bought. Of course, store-bought would work here too (and I ended up adding some in), it is a nice way to incorporate the fresh berries of this summer season.  My mother made a blueberry pie with them for the family (see below).

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Mom’s Blueberry Pie

Not wanting to be left out, I decided to make my own pie. Originally, it was going to be just blueberry pie. But then, I discovered that even with some store-bought blueberries, I still didn’t have enough to make a full-pie and didn’t know how to make a “half-pie”. 🙂 So, I ran to our freezer and found some frozen raspberries. Though on a whim, I knew I would love them in the pie, because raspberries are one of my favorite foods! They are certainly my favorite berry, although I love them all! 🙂

So, I went to work:

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I made the crust using another recipe from Hope For Healing.

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And the topping too was from there too.

Of course, I made a few changes here and there…and will show you below.

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Blue Raspberry Pie

Adapted from Stephanie’s Recipe

Crust:

1+ c. almond flour or home ground almonds in a food processor

1 c. sorghum flour (or if not GF, white/wheat flour would be fine)

1/4 c. earth balance/ butter (softened)

1/4 c. spectrum’s organic palm oil shortening

(or regular shortening if that is all you have)

a tiny sprinkle of salt

1 T. cold water

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Preheat the oven to 350 degrees F. Mix all the ingredients with a pastry cutter or fork and press into a pie plate. Poke a few holes in the sides with a fork.  Let cook until browning for 20 minutes. Set aside to cool while you make the pie filling.

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Blue Raspberry Filling:

2 c. blueberries (frozen and fresh both work well)

2 c. raspberries (again, frozen and fresh both work well)

1/2 c. maple syrup (or other sweetener)

1 T. lemon juice

3 T. cornstarch (or other starch)

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Mix all the ingredients together. If you are using frozen berries, it is not necessary to defrost before hand. Pour into pre-baked pie-crust and top with another crust or topping.

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Sweet Maple Crunch Topping:

1/2 c. ground almonds/almond flour

1 c. oat flour

(you can grind this yourself using oats in a food processor, coffee grinder, wheat grinder, or strong blender)

1/2 c. oats

1/4 c. coconut palm sugar (or cane sugar)

1/4 c. maple syrup

1/8-1/4 c. earth balance or butter, softened

(I used 1/4 c. but I think it would still work well with half that.)

Mix these ingredients together with a spoon. Drop clumps of the mixture onto the top of the pie.

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Bake the pie for 50 minutes at 350. Don’t forget to put foil on the edges of your pie crust, if you don’t want them to get too brown. 

It is easiest and the least messy to serve when it is cool…but tastes fantastic anyway! 🙂

Enjoy…and try not to eat it all in one sitting. 😉

Makes a nice “breakfast” treat on occasion too. 🙂

-Ari

PS. Needing some more blueberry and raspberry love? Check out:

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3 Comments

  1. Beautiful, Ari! Love that crunchy topping. I made a Blueberry Honey Pie recently and hubby really wanted to devour it in one sitting. Fresh berries can make for some delectable pies!

    Where were you in the Adirondacks? We so love the Adirondacks. 🙂

    Shirley

    • Shirley,
      Thanks!!! 🙂 Yes, I thought this topping was the greatest too! So good. The second day it become softer, but just as tasty! 🙂 I will definitely be at least be using the topping on other pies and recipes in the future! I was in and around Saranac Lake. Wish I could be there all the time—-minus the winters! 🙂 ~Ari

  2. Amazing recipes! Thank you so much for sharing this with us. I am really glad that I have read your blog and now I have new recipes on my arsenal. Would definitely try this out come this weekend. Kudos!

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