We all need a little sweetness in our lives…
And while fresh fruits are the perfect solution to a craving, sometimes they need just a little modification to make them really hit the spot. Crush up a few ginger cookies, press them into the bottom of a pie mold, layer with blueberries, pears, and a sprinkle of sugar and warming spices and OH SNAP – it’s a freakin pie!
A pie that will leave you feeling satisfied, and balanced – not heavy and guilty. Yep, this pie is medicine for the body and soul.
Be warned that the crust doesn’t stick together very well when it comes out of the oven. Be prepared to scoop it onto a plate, more like a cobbler. Be prepared, too, to wanna eat it all in one day. Maybe topped with a little vanilla ice cream.
Pear and Blueberry Pie
Adapted from The Ayurvedic Vegan Kitchen by Talya Lutzker
For the Gingersnap Pie Crust:
1 tablespoon softened coconut butter
1 tablespoon liquid coconut oil + extra for pie pan
2 cups crumbs of gingersnaps
2 tablespoons unsweetened shredded coconut
Preheat oven to 350°. Oil a 9-inch glass or ceramic pie pan with coconut oil and set aside.
Process the gingersnaps in a food processor until thoroughly ground, then place them in a medium bowl. Stir in the shredded coconut. Add the softened coconut oil and coconut butter and mix until thoroughly combined.
Put the crumbs into the prepared pie pan. Press the mixture evenly into the bottom and up the sides of the pan. Bake for 10 minutes.
For the pie:
3 tablespoons dehydrated cane juice or organic sugar
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 large (or 2 small) pear, cut into long thin slices
12 ounces fresh blueberries
2 tablespoons softened coconut butter
Preheat the oven to 375°.
Mix the cane juice, cinnamon, and cardamom in a small bowl and set aside.
Place one layer of the pear slices into the bottom of the prepared pie crust, using half the pear slices. Place half the blueberries over the pears. Sprinkle 2 tablespoons of the cinnamon mixture over the blueberries and set aside. Repeat layers.
Bake for 30 minutes. Top each serving with 1 teaspoon of softened coconut butter.