Pear Blueberry Pie (NO ADDED SUGAR filling except natural sugar in the fruit?!)
We are not pie lovers but this one is awesome! Try eating just the top crust and its like a cookie.
We are having friends over for a delayed Thanksgiving dinner this year. We are not going all out on the traditional cuisine, however we are trying to make it a bit special at least with turkey.
I was trying very hard to think of what dessert I could serve. I recently purchased my first pre-made Gluten Free Graham Style Pie Crust by Del Mi and wanted to try it out, but with what filling? I took my Pear Blueberry Crisp recipe, altered the portions, and filled the pie crust with it.
There is NO SUGAR in the filling except for the natural sugar in the fruit.
Again, it was a Ta-Da moment.
1 large pear, cored and cubed
2 1/2 cups blueberries
1 1/2 cups date puree
1 Tablespoon cornstarch
1/2 cup Bob’s Red Mill gluten-free all-purpose flour
1/2 teaspoon ground nutmeg
1 stick salted butter, softened
1/4 cup Bob’s Red Mill steel-cut oats, uncooked
1/4 cup raw walnuts, chopped
In a mixing bowl, soak 45 medjool pitted in approximately 1 1/2 cups warm water for at least 10 minutes. Add 4 1/2 Tablespoons Good Karma Flaxmilk or your preferred non-dairy milk. Food process until pureed.
Preheat oven 375F.
Combine pear and blueberries in a large mixing bowl. Add lemon juice and toss well to coat. Add 1/3 of the date puree along with cornstarch and toss well to coat. Transfer fruit mixture into pie crust and spread out evenly.
Place flour into food processor with remaining date puree and nutmeg. Food process for approximately 1 minute.
Add butter a bit at a time until mixture is smooth and thick. Add oats and walnuts and food process for approximately 2-3 minutes to mix and thicken.
Remove mixture from food processor. Evenly spread the mixture over the fruit in the pie crust. Bake for 60 minutes or until topping in golden brown and crisp.
Allow to cool and set for 30 minutes.