I have not made this pie since last summer and can’t wait to get busy on this again. I think this week I may use this same process and use the strawberries that are in season. What are your favorite berries? What fruit combinations do you bake? So far I’ve only found one problem with this pie. Once I start eating it, I have a hard time stopping.
1 large container of Blackberries
1 large container or frozen bag of Blueberries
1 jar fruit sweetened blueberry or blackberry jelly or jam
1 cup Quinoa Flakes
1/4 cup Tapioca Flour
1/4 cup Sorghum flour
1/4 cup dark agave
Earth Balance Buttery Sticks (this contains soy) Or Jungle Organic Shortening (no soy)
1 tsp Cinnamon
1/2 cup chopped walnuts
I used a Breads From Anna Pie Crust- follow directions on package. I like to slightly pre-bake the crust before adding the filling.
In saucepan melt jelly. Once melted stir in berries and pour mixture into pie crust.
In a separate bowl mix together quinoa flakes, tapioca flour,
sorghum flour, walnuts, cinnamon, agave and buttery sticks with a
pastry blender or fork. Crumble or break into small pieces and top pie.
Bake pie at 375 degree oven until browned. This could take anywhere
from 15-30 minutes depending on your oven and what type of shortening
A scoop of Purely Decadent Coconut Milk Vanilla Ice cream is wonderful.
Don’t forget What’s For Dinner Wednesday!