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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 300.9
  • Total Fat: 12.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.6 mg
  • Total Carbs: 47.2 g
  • Dietary Fiber: 8.7 g
  • Protein: 6.9 g

View full nutritional breakdown of Raw Blueberry Pie calories by ingredient
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Raw Blueberry Pie

Submitted by: DBCLARINET

Introduction

I got this recipe off a raw foods website. It's a totally delicious, all-natural alternative to traditional pie and it's super-easy to make. The dried fruits listed are what I used when I made it. Dates are usually recommended, but as you can see, I used apricots in the filling, and it worked just as well, so you can experiment with different dried fruits, different berry fillings, and different nuts to personalize your pie. I made mine in muffin tins and ended up with personal-sized pies, which made portion control much easier. Highly recommended! I got this recipe off a raw foods website. It's a totally delicious, all-natural alternative to traditional pie and it's super-easy to make. The dried fruits listed are what I used when I made it. Dates are usually recommended, but as you can see, I used apricots in the filling, and it worked just as well, so you can experiment with different dried fruits, different berry fillings, and different nuts to personalize your pie. I made mine in muffin tins and ended up with personal-sized pies, which made portion control much easier. Highly recommended!
Number of Servings: 8

Ingredients

    For the crust:
    2 cups raw almonds
    1 cup pitted dates

    For the filling:
    1 cup dried apricots, soaked
    2 tbs. lemon juice
    6 cups fresh blueberries

Directions

For the crust:
Put raw almonds in a food processor and grind up using the S-blade. Yes, this is going to be very loud when you first start! Add the dates and blend until it looks like crumbles. Pour crumbles into a 9 inch pie plate or individual muffin tins and press down in the shape of a pie crust. You can either make a lip on the pie or not, as you choose (I did). Put crust in freezer to set while you make the filling.

For the filling:
Put two cups of the blueberries, the soaked apricots, and the lemon juice in a blender and blend until you have a smooth puree. Put remaining four cups of blueberries in a bowl and pour puree on top. Mix together. Take pie crust out of freezer and pour mixture into it, using a rubber spatula to help spread the filling around.

And you're done! Technically you could eat it now, but eating it will be a little easier if you let it refrigerate for an hour or two to set.

Serves 8. Yum!

Number of Servings: 8

Recipe submitted by SparkPeople user DBCLARINET.






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