Look at that!!! It’s PIE! Where I live, pie can be found everywhere. Orchards are around almost every turn and corner and it’s one of the many things that gives this valley its charm; the rows and rows of beautiful squiggly wiggly apple trees stretching along rolling hills!
We go apple picking every fall and I make an award winning apple pie if I say so myself! I’ll post the recipe later after we do our Pennings Apple Picking. That recipe is the real deal; sugar, brown sugar, regular pie crust. This recipe of Summer Moto Berry Pie is sweet, but has a healthier slice to it!
Along the edges of our yard and property, wild blackberries grow! We pick them often, and some are right near where my husband and son (and myself) ride our dirtbikes. Moto! So I like to call the berries, moto berries and thus call this pie Moto Berry Pie!
Find the wild blackberries among the wild flowers!
Year after year they keep spreading and multiplying, it looks like we have our very own pick your own blackberry farm. They are good!
Very rarely do they last long after we pick them, as they’re eaten right away! Which is great! Along with the wild blackberries picked in our yard, the local orchards not only have apples, but also strawberries…
Juicy plump blueberries!
And sweet raspberries!!
So deliciously sweet and packed with health benefits!
Most of the time they go fast and they’re great as they are. But sometimes we overload, so I thought I could make a pie with some of these fruits of the forest! But a healthier pie than how I do my autumn apple pie. And I found a great way to do so!
To begin, the crust is a better option than regular pie crust. I found the inspiration from thecoconutmama.com and her recipe is made simply with eggs, coconut flour, coconut oil and honey, however I changed mine up a bit and rather than using honey, I traded it for maple syrup and only about a tbsp or less of organic pasture butter! You could actually omit the butter, but the times I haven’t used it the crust was a bit crumbly and dry. Perhaps adding more coconut oil and/or syrup? I have some honey in the photo below as that is an option from the original recipe, but I’m not a big fan of the taste of honey. So pure Maple Syrup it is! I’ve mentioned the benefits of pure maple syrup in previous posts but here is a reminder graphic!
My love for coconut oil is what prompted me to search for a crust made with it. The image below from superherbalfoods.com
So combine the eggs, the coconut flour, the coconut oil and the maple syrup and mash together until you get a soft ball, you’ll see in the photos. Then smash it along a pie crust pan. The coconut oil was melted but began to chunk and solidify slightly so I put my metal bowl over another pot that was on the stove filled with boiling water to get it back to a liquid state. (Ignore the coconut sugar in the pic, not needed for the crust!)
Here is a great article from draxe.com/coconut-flour-nutrition/ regarding the health benefits of coconut flour and a graphic showing some of the health and nutrition information of not only coconut flour we use in the crust, but also the almond flour to be used in the filling!
Ready for the natural fruit filling, this is where you can keep it completely sugar free, use a substitute for refined sugar such as coconut sugar or what I prefer is Just Panela rather than your typical refined white sugar (which I put in the pic but should not have since it doesn’t go into the recipe.)
I have used Just Panela in place of regular sugar for not only this pie, but for many sweet desserts and it works fantastically! You can see the benefits of this unprocessed cane sugar in the explanations above, it still retains the natural nutrients whereas refined sugar does not! I’ve used Just Panela as well as coconut sugar and it tasted great, but I do think coconut sugar has a different distinct taste. You mix the Just Panela or Coconut sugar with the almond flour and a squeeze of lemon or in place of the lemon, I have used apple cider vinegar, which worked very nicely as well! Adding just the slightest bit of sweetness from the sugar of choice is your preference, remember, these berries are sweet on their own! Combine all the ingredients. Then fill the crust with that sweet berry filling!
Bake at 350F for about 40 minutes to 45 minutes. The berry filling should be bubbling a bit.
Remove and let cool for a bit, but enjoying this pie warm is great, however I had many slices just as it was while it occupied my counter! And my husband enjoyed it with ice cream! Moto Berry Pie a la Mode!
It is so delicious! And very summery!
A great way to celebrate Summer! Or in this case, the ending of Summer!
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- 1/2 c coconut oil liquified
- 2 eggs
- 3/4 c coconut flour
- 1-2 tbsp maple syrup
- 1 tbsp pure pasture butter
- 1/4 tsp salt
- 3-4 c mixed berries strawberries, blueberries, blackberries, raspberries!
- 1 lemon juice squeezed or apple cider vinegar
- 1/4 c almond flour
- 1/4 c Just Panela Sugar Or Less! I find Just Panela on Amazon
- 1/4 c coconut sugar (optional) Use this if you don't have Just Panela. Or use no sugar at all! Or go with less than 1/4 cup to add just a touch of sweetness. 1/4 c is a bit generous to be honest.
Ingredients
Coconut Oil Crust
berry filling
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- Preheat oven to 350F
- Combine all ingredients and smash together to form a nice soft ball. Then pat into pie crust pan.
- Combine all ingredients into large bowl and mix. Pour over crust.
- Bake in oven 40-45 minutes, until berry filling is bubbling a bit.
- Remove and let cool a bit, but tastes great served warm!