Crust
1 c. almonds (soaked makes a much moister crust; if you want them to help soak up moisture from the filling, then the filling won't be so runny, you can soak and dehydrate before using.)
1 c. medjool dates
Layer
large handful blueberries
Filling
rest of a pint of blueberries (after handful removed)
1/4 c. coconut
1/4 c. pine nuts
1 T. lemon
3-5 dates Optional, only if sweeter is wanted
To make crust, process almonds and dates. Press into pie dish. You can either dehydrate it or leave as is.
Arrange blueberries on top of the crust for a layer between the crust and the filling. To make the filling, process all ingredients until smooth and pour over blueberries/crust.
(You can substitute any fruit for the blueberries.)
- from Dixie Story
I made this a few years ago using blackcurrants instead of blueberries - it was absolutely delicious, better than any cooked blackcurrant pie.
The photos are of Dixies blueberry version. She also uses peaches:
Crust
1 c. almonds (soaked makes a much moister crust; if you want them to help soak up moisture from the filling, then the filling won't be so runny, you can soak and dehydrate before using.)
1 c. medjool dates
Layer
1-2 peaches, cut up
Filling
4-5 peaches
1/4 c. coconut
1/4 c. pine nuts
1 T. lemon
3-5 dates Optional, only if sweeter is wanted
To make crust, process almonds and dates. Press into pie dish. You can either dehydrate it or leave as is.
Arrange peaches in a layer on top of the crust for a layer between the crust and the filling. To make the filling, process all ingredients until smooth and pour over peaches/crust.
(You can substitute any fruit for the peaches.)
- from Dixie Story
Dixies Blueberry Pie
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