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Juneberry Creme Pie
Juneberry Creme Pie

Juneberry Creme Pie
An herb crust with ground almonds surrounding a juneberry puréed tofu filling with the right touch of seasonings gives this fruit the luxurient setting it needs to shine.

Crust Ingredients

1/2 lb. sweet brown rice flour
1/2 lb. barley flour
1 cup almonds, ground
1/2 cup arrowroot
1-1/2 tbs. almond oil
18 tbs. apple juice
1/2 tsp. nutmeg, ground
1 tsp. coriander, ground
1/4 tsp. salt

Filling Ingredients

6 cups juneberries or blueberries
4 cups silken tofu, drained
1-1/2 cup walnuts, chopped
1/4 cup arrowroot
1/4 tsp. salt
1 tbs. lemon juice
2 tsp. vanilla
2 tsp. liquid stevia or 1/4 cup honey, barley malt, or rice syrup
1/2 tsp. orange extract
1/4 cup lecithin granules

Other Ingredients

2 tsp. cinnamon, ground

Procedure

1. Stir the flours, almonds, 1/2 cup arrowroot, nutmeg, coriander, and 1/4 tsp. salt together.

2. Mix in the almond oil, followed by the apple juice.

3. Knead briefly, then roll out two 3/8 inch thick circles and place into 2 oiled 9-inch pie tins. Reserve the remaining dough to make lattices.

4. Purée all the filling ingredients except the berries and nuts.

5. Stir in the berries and nuts.

6. Prick the crusts with a fork to keep them from rising, and fill with the filling.

7. Roll out the remaining dough into a rectangle, cut into strips, and arrange over the filling as a lattice.

8. Moisten the exposed pie dough well with water to keep it from burning.

9. Sprinkle with the cinnamon

10. Bake 10 minutes in a preheated 425 degree oven.

11. Reduce the heat to 350 degrees, and bake another 30 minutes, or until the crust is lightly browned and the filling is bubbly. Makes 2 9-inch pies.
Juneberry Creme Pie

A Slice of Juneberry Creme Pie

Makes 2 9-inch Pies

Preparation Time: 1 hour

Baking Time: 40 minutes
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