Tastes Like Summer Blueberry and Cherry Pie

Nothing tastes quite like summer like popsicles and pie, or maybe sand in your watermelon. Combining the blueberries with cherries is a great way to devour two chakra colors, while you experience a symphony of flavors in your mouth, and you don’t even have to decide between cherry or blueberry pie. The crust was inspired by a recipe I’ve been using from the Minimalist Baker. Shout out to them for their simple and delicious, Vegan and Gluten Free recipes.

INGREDIENTS:

  • For the Crust:

    • 1 stick or 1/2 Cup of Vegan (or regular butter) sliced into thin squares

    • 1 1/2 cups of Gluten Free flour

    • 1 teaspoon of salt

    • 1 tablespoon of Maple Syrup

    • 1-2 tablespoons of cold water

  • For the Filling:

    • 6 cups of berries (frozen or fresh) - This pie has 2 cups of small blueberries, 2 cups of larger blueberries, and 2 cups of cherries

    • 1/2 - 2/3 cup of sugar. This pie has 1/3 cup of organic coconut sugar and 1/3 cup of organic brown sugar

    • 1/4 cup of almond flour

    • 2-3 tablespoons of Arrow Root

    • For the Topping:

      • 1/4 cup of roasted/salted almonds

      • 1 tablespoon of honey

      • 1 tablespoon of almond flour/meal

      • 1 thinly sliced pear + fresh blueberries and raspberries

INSTRUCTIONS:

  • For the Crust

    • Mix all the dry ingredients in a bowl

    • Knead in the (cold) squares of butter so it’s like a paste. Be gentle and massage it in. You’ll want to work quickly while the butter is still chilled

    • Add in tablespoon of Maple Syrup and water (not too much)

    • Place on parchment paper, make a ball about 6 inches in diameter

    • Put back in the fridge to get cold enough to work with.

    • Place between two pieces of parchment paper and roll out into a big circle

    • Flip it over and place in an oiled pie dish

    • Place in the oven at 375 for 20-25 minutes so it gets golden, but not over cooked

  • For the Filling

    • Rinse six cups of frozen vegetables (or fresh), add sugar to a large skillet on medium heat. Stir until it bubbles.

    • Add flour and arrowroot starch

    • Mix a few more minutes until it starts to thicken

    • Pour carefully into the golden pie crust and cook for another 30 minutes (first 15 covered, next fifteen uncovered)

  • For the Topping

    • Thinly slice a pealed pear and lay across the top of the bubbling filling

    • Heat the almonds, honey, and tablespoon of almond flour on medium heat until it starts to congeal. Take off heat. Cool on parchment paper

    • Cover the pie with the pear, the crunchy almonds, and fresh berries

    • Let cool and enjoy your summer flavors