Blueberry Pie with Nut Crust

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I have been a bummer blogger. I haven’t dropped in with anything new since Earth Day. Yikes! The last month of school is always so incredibly busy for us, and now, having all three kids home is keeping me just as busy. So, there hasn’t been much action around the blog. I hope to remedy that immediately, though! We are in a rhythm now, and I have a lot to share!

There isn’t much like an impromptu visit to the local blueberry picking patch and the resulting 10 pounds of fresh blueberries to knock a girl out of her food blogging slump! After our girls had early morning soccer practice, I thought to check the “picking report” at the berry patch, which was favorable, and off we went. Check out our haul:

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We love to go to The Berry Patch every summer to pick blueberries. This year, I hope to go more than once. I always end up freezing a lot of berries to use throughout the year, but we also end up making several treats before I do. This is the first summer of Natalie’s gluten and dairy free (and mostly egg free) diet, so I let the girl who has to say “no” to treats all the time pick what I would make today. She chose pie!

I wanted to fulfill her wish, but also make something summery. A key lime pie I made when we first went Paleo a couple of years ago (that everyone disliked, ahem, hated) came to mind. While we didn’t like the filling (at all) we scarfed down the crust so it wouldn’t go to waste, and it was divine. I remembered the basic method of the crust, so I played around with this one. The filling was also a bit of an experiment, but this one we LOVED. There wasn’t a speck leftover.

Arrowroot is a thickener, much like cornstarch, used in Paleo baking. The chia seeds help the filling gel. I use them quite often, because a mixture of chia seeds and water can be used as egg replacer in many recipes. Although Natalie isn’t totally egg free, I limit them and cut them out whenever possible for her.

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Blueberry Pie with Nut Crust

Crust:

1/3 cup raw almonds

1/3 cup raw pecans

1/3 cup raw walnuts

1/2 cup unsweetened, shredded coconut

1 cup Medjool dates

Zest of one lemon

Juice from 1/2 a lemon (save the other half for the filling)

1 teaspoon vanilla

Filling:

5 cups fresh blueberries

1/3 cup maple syrup

1/4 cup water

Juice from 1/2 a lemon

1/2 teaspoon cinnamon

1/8 teaspoon sea salt

2 Tablespoons ground chia seeds

2 Tablespoons arrowroot

Directions:

1) Preheat the oven to 350 degrees.

2) For the crust, in a food processor, pulse the three kinds of nuts until they are a meal/flour-like consistency.

3) Add the rest of the crust ingredients and process until well blended. You should be able to press the mixture into a crust. Press the mixture into a pie plate, working it up the sides, making sure the crust is fairly even. Set it aside.

4) For the filling, in a saucepan, combine 4 cups of the blueberries, the maple syrup, water, lemon juice, cinnamon, and sea salt. Bring this mixture to a boil and then simmer for about 5 minutes.

5) After 5 minutes, pull the filling off the heat and add the chia seed and arrowroot, mixing well. Be careful, arrowroot can clump. Fold in the last cup of blueberries. Let the filling sit for 5 minutes.

6) Pour the filling into the crust and bake for 15-20 minutes.

7) After the pie has cooled, place it in the refrigerator until chilled. Also, store the leftovers (if there are any!) in the refrigerator.

 

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