People 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
- 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
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!!!!