Summer Berry Pie

Modified from Cooks Illustrated by Sandy Behrendt

First Line Therapy Servings:

1 Serving = 1/8 of Pie

1 Serving= 1 Nut & Seed, 1/2 Fruit (0.5), 3/4 Oil (0.75), 4 Stevia (found in condiments).

Ingredients

• 1 1/2 cup Almond flour
• 3 Tbsp Earth Balance Spread (easier to measure this if you buy the Earth Balance sticks)
• 3 Tbsp Stevia
• 2 cups Fresh Raspberries – 9 oz
• 2 cups Fresh Blackberries- 11 oz
• 2 cups Fresh Blueberries- 10 oz
• 1/2 cup Stevia
• 3 Tbsp Cornstarch
• 1/8 tsp Salt
• 1 Tbsp- lemon juice
• 1 Tbsp- Red Currant Jelly- Apple jelly can be substituted here
• 1 tsp Cinnamon
• 1 tsp Nutmeg

Directions

Crust: Preheat oven to 350 degrees- rack in middle position. Melt butter in 9″ pie plate, monitoring it to make sure it doesn’t burn. Mix almond flour, 3 Tbsp stevia, and the melted butter in the pie plate (be careful- the pie plate will be hot!). Pat crust across the bottom and up the sides of the pan. Sprinkle with cinnamon and nutmeg. Bake for 8-10 minutes until golden brown. This is difficult to tell as the almonds themselves are brown so keep a close eye on the progress. Avoid overcooking. Do not cook for more than 15 minutes.

Pie Filling: Combine all berries in a colander and gently rinse (be careful not to bruise the berries). Spread berries on a towel lined cookie sheet and gently pat dry with a paper towel. Take 1 1/3 cups of each fruit and process in a blender until fully pureed (about 1-2 minutes). Strain puree through a mesh strainer into a small, non-reactive saucepan- scrape and press puree against the strainer to separate puree from seeds (should yield 1 1/4 – 1 1/2 cups). (HINT: If you have a high-powered blender like a Ninja or a Vitamix just blend the berries thoroughly and most of the seeds will be broken up and this step can be skipped). Whisk 1/2 cup Stevia, cornstarch and salt in a small bowl, then whisk into puree. Bring puree to a boil over medium heat, stirring constantly with a wooden spoon. When the mixture reaches a boil and is thickened to a pudding consistency, remove from heat and stir in lemon juice. Set aside to cool slightly (if you are in a hurry, refrigerate). While puree is cooling, mix remaining berries in a medium bowl. Heat jelly in a small sauce pan or melt in microwave. Drizzly jelly over berries, stirring gently until berries are coated with jelly.

Pour puree into cooled pie crust, top with fresh berries. Cover loosely with plastic wrap and refrigerate until chilled and puree has set (about 3 hours or up to one day).