Summer Berry Pie – No Sweeteners, Just Flavor!

ImagePeople who have been eating paleo and/or cutting sugar (and other sweeteners) for a while generally come to the same observation – food starts to take on a new, heightened flavor.  REAL food takes on a personality of its own.  It’s an amazing transformation!  If you’re looking for a traditional diner-style pie that tastes like corn-syrupy pie filling, this is NOT the recipe for you.  But if you’d like your berry pie to taste like… well… BERRIES, give this a try!  I was delighted to come up with a recipe that created the perfect filling texture, but no sweeteners whatsoever, aside from the natural sugars you find in berries.

Summer Berry Pie

Ingredients:

  • 2 cups blanched almond flour
  • 1/2 cup ground flaxseed
  • 1/4 cup and 1 tablespoon (plus more for greasing pie dish) coconut oil
  • pinch salt
  • 5 cups frozen berry mix (I used Kirland brand “Nature’s Three Berries” mix of blueberries, raspberries, and blackberries from Costco)
  • 3/4 cup chia seeds
  • 2 tablespoons no sugar, gluten free vanilla extract

Directions:

Melt one tablespoon coconut oil in a large saucepan.  Add frozen berries and 1/2 cup water.  Cook over high heat on stovetop until berries thaw and liquid starts to bubble.  Stirring occasionally, keep the mixture simmering so the liquid can start to evaporate/reduce.

Preheat oven to 375 degrees.  In a separate bowl, mix almond flour, ground flaxseed, pinch of salt, and 1/4 cup coconut oil.  Slowly mix in 2-3 tablespoons (or more) of water, until the mixture just starts to come together in a crumbly consistency.  Lightly grease a 9.5 inch glass pie dish with coconut oil.  Remove half of the crumbly mixture from the bowl and, with your fingers, press it into the bottom and sides of your pie dish.  When the oven is preheated, bake the bottom crust for 8 minutes, then remove from the oven.

While your crust bakes and your pie filling continues to simmer, place your chia seeds in a small food processor or a coffee grinder.  Process for about 60 seconds.  This step is not absolutely necessary, so if you don’t have a means of grinding/processing, just skip it.  Remove berry mixture from heat, add vanilla extract and chia seeds, and stir well (take a couple of minutes to stir, so your chia seeds don’t clump together).

Take remaining crust mixture from the bowl and roll it into a very thin circle, between two sheets of parchment paper.  Carefully peel off the top sheet of parchment paper.  (Alternately, you could skip this step, and instead crumble over the top of the berry filling.)

Place the berry filling into the bottom baked crust, smooth out the top surface of the filling, and then carefully flip the remaining crust circle over onto the pie, peeling the paper off.  (If it doesn’t look perfect, it REALLY doesn’t matter.  The pie crust tends to crumble a bit when you cut through the finished product anyway!)

Bake for 25 minutes, then remove from oven and place on a cooling rack.  Allow the pie to cool COMPLETELY – at least an hour, but longer is better – before slicing and enjoying!

——————————-

I think this pie is GORGEOUS in every way.  It’s a great source of antioxidants, fiber, and FLAVOR.  It’s gluten free, grain free, sugar free, sweetener free, egg free, dairy free, paleo, and vegan!  WOOHOOO!!!!

Image

About these ads

18 responses to “Summer Berry Pie – No Sweeteners, Just Flavor!

  1. Have you tried ground hemp seeds in place of the chia? I don’t have chia but do have hemp and thought I’d give them a try…..and be honest please – is the resulting pie still pretty sour or does the reduction take care of that? You also didn’t specify how long to simmer the berries. Thanks.

    • I’ve never tried hemp seeds. If you try it and it works, let me know! I didn’t think the pie was sour at all, with the combination of the three berries I used. I thought it was sweet… just not as sweet as standard pie filling. If you’re concerned, you can taste the reduction before you pour it into your crust, and add some maple syrup to taste. I didn’t time the reduction, because it was reducing while I was forming and baking my pie crust. I’m going to guess 15-20 minutes? Until it becomes a slightly more thickened texture. Hope you like it!

  2. I really enjoyed your recipe! I have a total sweet tooth, so I added 3 Tablespoons coconut sugar, 1 teaspoon cinnamon to the crust, and then drizzled a teeny bit of maple syrup over each slice when serving! Thanks for posting such a great recipe!

  3. I’ve got to try this!

  4. If you don’t have chia seeds can you just leave them out or will it really affect the taste/texture?

    • The chia seeds turn into a gel-like consistency when they become hydrated. Without them, the pie would be very watery. You can try using more berries, and reducing them a lot more (to remove more water), and it would probably taste great, but it won’t hold together as well as it does with the chia seeds.

  5. Thanks so much for your reply–I’ve never used chia seeds before so I wasn’t sure. Will pick some up this weekend and get baking! :)

  6. Made this tonight. Very delicious!

  7. This looks so good!.

  8. Pingback: Paleo Menu: 20 Fourth of July Desserts — A Girl Worth Saving

  9. could you use coconut flour instead? I don’t have almond flour and was wondering if this would effect turnout of crust?

    • I think it could definitely work, but I might try finding a different coconut pie crust recipe that you already like, and then incorporating the filling from this recipe. Let me know how it turns out!

  10. Pingback: Blackberry Chia Pi (And no, that’s not a typo!) | Boston Food & Whine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s