There is nothing like a fresh baked pie with local/seasonal fruits.
This pie is organic, gluten-free, vegan, and also low sugar. Let’s stay connected with Mother Earth, and get the fullest taste from the ingredients we use. This means using minimal ingredients but getting optimal flavour and nourishment, without cutting it with anything else (i.e. SUGAR!).
I made this beautiful blueberry pie with local berries from Nicholyn Farms (a little North of Barrie on Highway 26), but if you miss the season you can fill this yummy crust with anything that’s still ripe for the picking. Treat yourself with the freshest ingredients possible! One great tip to keep up with local/seasonal foods year round is to freeze the berries you pick in the summer. You can also freeze this filling in a ziplock bag (be sure to remove all the air), for a whole year.
- 1.5 cups oat flour (organic, gf certified from Canada; grind freshly in a blender of food processor)
- 1/4 cup coconut oil, softened
- 1/4 cup cold water
- 2 tsp ceylon cinnamon
- 1/2 tsp pink sea salt
Mix the ingredients together, use your hands! Squeeze, kneed; you can’t over do it. Take a bit of coconut oil and spread it over a 12-inch pie pan (glass). Pre-heat oven to 350 degrees, and bake crust for 15 minutes.
This recipe can be doubled if you need a topping for your pie. You’ll half it, roll it out, and use it when you bake the pie later on.
- 3 cups fresh blueberries, local/seasonal and organic
- 1/4 cup tapioca starch + enough water to mix/dissolve
- 1/4 cup water
- 1 whole lemon, juiced
- 2 tsp honey or maple syrup, if preferred
Combine the tapioca starch and water, and keep separate. Heat all other ingredients in a saucepan on medium heat, stirring every few minutes until it starts to bubble. After 8 minutes, add in the tapioca/water mixture, stir to combine. Cook until the filling thickens, around 13 minutes.
Keep your oven hot at 350 degrees, and fill your pie crust with the blueberry mixture. Place your top crust/lattice layer on top, if using (+ cut a wee X in the centre). Cook for another 15-20 minutes, until crust is golden and flaky.
The most important part
ENJOY. One of the best parts of seeking out local and seasonal ingredients is that more than just your belly is nourished in the process. Connect with the land around you, where your ingredients are sourced from. Touch, smell, look. Listen to the stories from farmers or grocers who stock your items.
It’s an absolutely essential part of optimizing digestion as well as the whole experience of nourishment to ENJOY and get stoked on what you’re eating. Engage your senses and get involved. Share this pie with people you love!