So, it’s October! Seriously one of my favorite months of the year. It’s officially fall (despite the fact that it’s still 100 degrees in L.A., but whatever). Does anyone else just get the sudden urge to be domestic the first time you walk outside and the air is just a little chilly? Just me? 😉
For me, the leaves change (okay, maybe the palm trees just shed a little), the air gets a little crisper, there are more clouds in the sky, and it’s like BOOM. I’m ready to be in my kitchen all day, pumpkin candle burning, Gilmore Girls playing in the background. So, today I’m going to share one of Jenna’s and my favorite pie recipes. It’s also super easy and an easy clean up too! I got this recipe off of the blog “I Wash, You Dry,” and she has a ton of great recipes (not just desserts), so definitely check her out! http://www.iwashyoudry.com/2013/08/09/blueberry-crumble-cream-pie/
Here we go:
Obviously, you start with the crust.
And it depends on how you’re feeling that day. If you wanna go all out, flour up your kitchen, and work your triceps with a rolling pin, by all means, make your own crust! If not, a store bought crust works fine as well! 🙂 I’ll also preface this recipe by saying that I don’t always cook all gluten free or with applesauce instead of sugar, but I definitely appreciate a healthy alternative for when I’m not in the butter and sugar kind of mood.
So, this first crust is a gluten free pie crust from Chocolate Covered Katie (one of my favorite healthy food bloggers and just an awesome role model):
2 cups almond flour (200g)
1/4 tsp plus 1/8 tsp salt
1/4 tsp baking soda
optional pinch stevia
2 tbsp plus 2 tsp melted coconut oil (17g)
2 tbsp water OR pure maple syrup(30g)
(If using this as crust for a pie that you bake, there is no need to pre-bake the crust.) Preheat oven to 350 F. Either grease the bottom of an 8.5 springform pan OR line an 8-inch square baking pan with parchment paper. In a bowl, combine all ingredients and stir to form crumbles. Transfer the crumbly dough to the prepared pan, and press down evenly and firmly with your hands. Bake 14 minutes. Press down with a spoon. (For a 9-inch pan, increase all ingredients by 1.5. Baking time remains the same.)
P.S. If you’re not used to cooking GF using Katie’s gluten free recipe, your crust will not look like a normal pie crust. Don’t be alarmed! It’ll be more like this:
Okay, you’ve got your crust. Now for the good part.
So, this pie is actually three parts: the crust, the cream, and the crumble. After you’ve finished the crust, the cream part (my fave) is the next step.
Ingredients for the cream:
1 cup sugar (I use pure cane sugar and I’m a huge advocate for it)
½ cup flour
½ cup sour cream
½ tsp vanilla
2 cups fresh blueberries (I get mine from Trader Joe’s)
Set your oven to 350. In a medium sized bowl, whisk together your sugar, flour, sour cream, eggs, and vanilla until perfectly smooth (you want as few lumps as possible!). Then, gently fold in the blueberries, and then pour into the pie shell. You’re not done yet, so don’t put it in the oven! Also, if you like your pies more tart, reduce the sugar and increase the blueberries, or vice versa if you want it a little sweeter! I was taught to bake by my grandma who never…seriously never…followed a recipe exactly, so change it up if you want!
Now for the crumble:
4 tbsp butter, melted
½ cup brown sugar
¼ cup flour
¾ cup quick oats
In a medium bowl, combine all the ingredients for the crumble, and then sprinkle it evenly over the cream mixture. Now, pop that bad boy in the oven and bake for about 45-50 minutes, and then relish in the deliciousness that you’ve worked for. It’s probably worth burning the roof of your mouth to taste it while it’s hot, and hey, you can always cool it down with a scoop of vanilla ice cream.
Let us know how you liked it!
Use #AWhimsyWonderland on Insta and let us see your spin of this recipe!
Peace & Love,