I try to avoid fruit as much as possible in my normal diet. I don’t need sugar to live, and it’s just a gateway drug to more sugar.
So why did I make a pie? Two reasons:
1. It was a little reward for myself going through the Christmas holiday without cheating
2. I needed something to blog about
1 1/2 cup walnuts
1 cup almonds
2 tbsp melted coconut oil (not hard, it melts at 74 degrees…)
1 tsp baking soda
1/4 tsp salt
Put everything in the food processor except for the coconut oil and give it a good whirl until it’s been beat into a near-butter consistency. Add the coconut oil and give it a few pulses to mix it in. Dump it out into a 8″ pie dish and press it to the sides until you have a nice even crust all the way around. Bake at 350 for 15 minutes.
18 oz. blackberries
1 tsp lemon juice
Cook the blackberries and lemon juice in a sauce pan on medium low heat. Mash up your blackberries a bit as it starts to cook. I left mine nice and lumpy for that rustic texture. You want to cook off a lot of water, so this could take 20-30 minutes. There’s no thickening agent in the filling, but you will not have a runny pie if you are patient.
Pour the filling into the baked crust and put back in the over for another 15-20 minutes. Let cool and slice it up.
This pie was absolutely fantastic. The crust is buttery and salty and the filling is tart and sweet. I ate the whole pie in two days. Those carb cravings I had put to bed started to surface again. Don’t let the pie get the best of you!
Enjoy the pie. But you should also fear the pie!