With a jammy blackberry filling and a golden crust, this pie is decadent while being made only with clean ingredients. Enjoy it alone or serve it with a scoop of banana ice cream made with just frozen bananas. This pie recipe is egg-free, dairy-free, and gluten-free.
Blackberries are packed with anti-inflammatory compounds that make them a true healing food. They help with digestion and assimilation and also help reduce the growth of thyroid nodules while fortifying and strengthening thyroid tissue at the same time.
For the crust:
For the filling:
To make the crust, combine the ground flaxseeds, applesauce, coconut sugar, and coconut oil in a bowl. Whisk until uniform.
In another bowl, whisk together the oat flour, brown rice flour, and tapioca flour.
Add the wet ingredients to the dry and stir until you get a uniform, soft dough. Refrigerate for 30 minutes.
Preheat oven to 350F/180C.
Separate 1/4 of the dough for the topping and set aside. Roll the rest of the dough out between two sheets of parchment paper, then transfer to a 9-inch pie dish. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Prick the dough a few times with a fork. Refrigerate until needed.
Roll out the remaining dough and cut out shapes using a cookie cutter. Refrigerate until needed.
To make the filling, combine the blackberries, maple syrup, arrowroot, and lemon juice in a large saucepan. Bring the heat to medium-high and cook, stirring often, until you get a very thick mixture.
Transfer the filling into the prepared crust and arrange the dough cut-outs on top. Bake for 25-30 minutes until the crust is golden.
Cool pie completely before serving.
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This item posted: 03-Jul-2021
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