Organic Whole Foods Made with Integrity
Wholesome Chef Mici
  • Home
  • About Mici
  • Services
  • Recipe Blog
  • Photos
    • Paleo Pix
    • Macro/Desserts Pix
  • Videos
  • Gluten?
  • Paleo?
  • Like Minded
  • Testimonials
  • Contact

Blueberry Sour Cream Pie

11/16/2013

0 Comments

 
Picture
Although this is a grain-free version of Marie Calendar's Pie, I will not be categorizing it as Paleo, as it's way too sweet. I got loopy just tasting the batter!  I made it for my cousin who is transitioning to grain-free and going through with-drawls.

Maybe you'll find it fine for your body or for a once in a while festive holiday party... but you have been warned! LOL


Crust:
4 tbs. Butter, softened
2 tbs. Coconut Sugar
3 large Pasture Raised Eggs
1/2 cup Coconut Flour
1/3 cup Macadamia or Almond Flour (click here for more info.)
1 pinch Sea Salt
1/4 tsp. Baking Powder

Filling:
1/2 cup Coconut Sugar
3 1/2 tbs. Arrowroot
1 cup Yogurt or Sour Cream of choice (I used coconut yogurt)
1 Pasture Raised Egg
1 1/2 tsp. Vanilla
1 pinch Sea Salt

3 cups Blueberries (frozen or fresh)
1 small Lemon -Zested
2-3 tbs. Lemon Juice
5 drops Stevia


Crumble Topping:
1/3 cup Almond Flour
1/3 cup Coconut Sugar
1/3 cup Nuts of choice, chopped (I used walnuts, but pecans would be nice)
1 pinch Sea Salt
2 tbs. Butter or Coconut oil
, melted

Pie pan
Parchment Paper
Foil

Picture
Crust:

Make your macadamia flour in a spice grinder.

Picture
Add all crust ingredients to a bowl and mix.

Picture
I find lining your pan with parchment paper to be invaluable later when serving.

Picture
With wet hands, gently press your crust evenly into the pan.

Pre-bake at 350 for 10min. or so to firm up before adding the berry mixture.

Picture
Filling:

Mix all your  ingredients except the blueberries.

Picture
Fold in your blueberries and then pour onto your pre-baked crust.

Bake at 400 for 1 hour or until the middle of the pie is no longer liquid.

To avoid burning the edges of your pie, cover with parchment paper and foil for the first 30-40 min

Picture
You may choose to have a really deep pie or depending on the size of your pan you may have some left over. Just pour any left-over filling into a casserole and bake along side the pie. It will be done before your pie, so watch it carefully.

Picture
Topping:

Melt your butter slowly as to not boil or burn it. Add to your topping mixture.

Picture
Add to the dry ingredients.

Add to the top of the pie when you take the foil off.

Bake for the last 10-20min. together.

Picture

Maybe serve with coconut cream? (Click here)

Happy Holidays!

0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Picture

    Author

    Mici is the owner of Wholesome Goodness.

    These recipes are focused on wholesome ingredients from the garden or farm with very little sweet if any. They are gluten or grain free and organic, grass-fed or pasture raised.

    She menu plans, shops, cooks, cleans and fills the fridge with healthy Gluten-Free meals and naturally sweet desserts!

    She also teaches and does personal menu planning for those with restricted diets.

    To sign up for blog email  updates click:

    Email Updates

    Categories

    All
    A Beef
    A Chicken
    Baking
    Breakfast
    Dehydrator Fun
    Holidays
    How To...
    Juices & Smoothies
    Kitchen Tricks
    Light Breakfast
    Macrobiotic Techniques
    Non-Bovine Dairy
    Paleo
    Paleo Quality
    Party Dishes
    Raw
    Sauces & Dressings
    Simply *Sweet*
    ~Snacks~
    Soups & Stews
    Veggies!

    Questions?

Submit
"I have been richly blessed by Mici’s healing presence in my life.  As a facilitator of personal transformation, her passion and dedication to serving others is evident.  I have grown tremendously from her gifted use of emotional healing work, nutritional counseling, culinary artistry and organizational skills.  She unfailingly demonstrates the highest efficiency and effectiveness, true strength of character, wisdom reaching well beyond her years and a generous heart of gold."    

~Gabriella B.


Proudly powered by Weebly