There really isn’t a filling I won’t put on a pie crust but after becoming paleo, conventional pie went out the window.
This long weekend, Mike and I decided to stay home and get some organizing done and generally just hang out with each other (a very rare feat this summer with personal issues, work etc).
I casually mentioned we had a ton of blueberries my mom picked up at her local Farmer’s market which caused Mike to perk up and exclaim, “Blueberry pie??!!”.
I laughed and said I would add it to my list of things to make (I started holiday soap projects for Khalanaturals.com or khalanaturals.etsy.com).
I looked around for a quick paleo crust and found this one from Coconut Mama. I subbed in ghee instead of coconut oil or butter and it turned out great.
The filling was created from the fruit pie recipe in my second cookbook, but used blueberries, strawberries, plus red and black raspberries . You can mix yours up or just use one.
Make the crust first so it can cool before adding the filling.
1/2 soft ghee
3 tbsp raw honey
Dash sea salt
2/3 cup coconut flour.
4 cups fruit
4 tbsp tapioca flour
1/4 cup water
4 tbsp coconut sugar
2 tbsp real maple syrup
Preheat oven to 400F.
Beat ghee, eggs, honey and salt in medium bowl. Add coconut flour and mix in. The dough will be soft and fluffy. You will not roll it out like regular dough. Form into a ball and place in pie plate. Flatten dough out into the plate and up the sides. Use a fork to poke some holes in the bottom. This stops the crust from swelling up. Bake for 8-12 minutes. Remove from oven and cool.
Reduce oven temp to 350F.
Meanwhile, in a saucepan over medium heat, add all the ingredients and stir well. Heat the mixture until it starts a low boil stirring frequently.
Remove from heat. Add to cooled crust and bake pie for 10 minutes.
Cool before serving.