Divine Blueberry Glaze Pie
Combine: ¾ cup sugar
2 ½ Tbsp. cornstarch
¼ tsp. salt
Blend: 2/3 cup water & 1 cup of fresh blueberries.
Bring mixture to a boil. Cook until very think, stirring constantly.
Add: 1 Tbsp. butter
1 ½ Tbsp. lemon juice
Cool this mixture.
Fold in 2-2 ¼ cups of fresh blueberries. This filling should be cool before pouring into cool baked crust.
Chill and serve with whipped cream.
Pie Crust:
½ cup melted butter
¾ cup flour
½ cup rolled oats
½ cup chopped walnuts
2 Tbsp. sugar
¼ tsp. salt
Mix well. Pat into pie pan and bake at 400 degrees for 10 minutes. Cool
Combine: ¾ cup sugar
2 ½ Tbsp. cornstarch
¼ tsp. salt
Blend: 2/3 cup water & 1 cup of fresh blueberries.
Bring mixture to a boil. Cook until very think, stirring constantly.
Add: 1 Tbsp. butter
1 ½ Tbsp. lemon juice
Cool this mixture.
Fold in 2-2 ¼ cups of fresh blueberries. This filling should be cool before pouring into cool baked crust.
Chill and serve with whipped cream.
Pie Crust:
½ cup melted butter
¾ cup flour
½ cup rolled oats
½ cup chopped walnuts
2 Tbsp. sugar
¼ tsp. salt
Mix well. Pat into pie pan and bake at 400 degrees for 10 minutes. Cool
Recipes courtesy of Dorene Steffeck!
For our "Paleo" ( gluten-free, grain-fee, dairy free & sugar free) Friends:
Pear-Berry Crisp
Ingredients:
3 pounds of red pears, cored peeled, and sliced
1 cup of blackberries
2 cups of blueberries
1 Tablespoon fresh lemon juice
2 teaspoons coconut flour
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Topping:
2 tablespoons coconut oil, in solid form +1/2 teaspoon for greasing the pan
2/3 cup raw almonds
2/3 cup raw pecan halves
4 dates pitted
2 Tablespoons shredded unsweetened coconut
1 1/2 teaspoons cinnamon
1/4 teaspoon sea salt
Method:
1. Preheat the oven to 375F.
2. Place the pears and berries in a bowl Add the lemon juice, coconut flour, salt, cinnamon, and allspice and stir to combine.
3 Grease a 1-quart baking dish with 1/2 tsp of coconut oil.
4. ( I either soak and dehydrate the nuts or used backed nuts for more crunch.) Place all the topping ingredients in a food processor and pulse until the nuts are chopped and resemble oats.
5. Pour the fruit mixture into the baking dish and spread the tiooubg evenly over it.
6. Bake for 35 minutes, or until the juices are bubbling in the corners of the dish and the crisp is brown and crunchy.
7. Top with coconut whipped cream.
Recipe from Danielle Walker's "Against the Grain"
For our "Paleo" ( gluten-free, grain-fee, dairy free & sugar free) Friends:
Pear-Berry Crisp
Ingredients:
3 pounds of red pears, cored peeled, and sliced
1 cup of blackberries
2 cups of blueberries
1 Tablespoon fresh lemon juice
2 teaspoons coconut flour
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Topping:
2 tablespoons coconut oil, in solid form +1/2 teaspoon for greasing the pan
2/3 cup raw almonds
2/3 cup raw pecan halves
4 dates pitted
2 Tablespoons shredded unsweetened coconut
1 1/2 teaspoons cinnamon
1/4 teaspoon sea salt
Method:
1. Preheat the oven to 375F.
2. Place the pears and berries in a bowl Add the lemon juice, coconut flour, salt, cinnamon, and allspice and stir to combine.
3 Grease a 1-quart baking dish with 1/2 tsp of coconut oil.
4. ( I either soak and dehydrate the nuts or used backed nuts for more crunch.) Place all the topping ingredients in a food processor and pulse until the nuts are chopped and resemble oats.
5. Pour the fruit mixture into the baking dish and spread the tiooubg evenly over it.
6. Bake for 35 minutes, or until the juices are bubbling in the corners of the dish and the crisp is brown and crunchy.
7. Top with coconut whipped cream.
Recipe from Danielle Walker's "Against the Grain"