Pie recipe adapted from recipe in beekeeping newsletter; whipped cream recipe adapted from The National Honey Board
My pie crust is a little bit overfilled because I forget to reserve blueberries to add right before filling the crust, so I added about 1/2 cup more than the recipe originally required. I don't think adding uncooked blueberries at this point is necessary though, so I modified the recipe as shared with my gfe readers. I used the raw pie crust that I used in My First Raw Pie
. It’s a simple mixture of almond flour and honey. In this case, I used 3 cups of almond flour and ½ cup honey. You can adjust honey amounts to your taste. You just need enough honey so that almond flour and honey form a "dough." You simply mix together well and press into a greased pie plate. Using this crust does make for a rich pie overall because of honey being in the crust, filling, and topping. Next time, I’d like to use a traditional pie crust or nut pie crust (just chopped nuts and coconut oil). Of course, you can use any pie crust recipe that you wish. Remember that a traditional pie crust will need to be pre-baked, but using a traditional pie crust made from gluten-free flour will ensure that this recipe is also nut free. I popped my pie into the freezer while I was making the whipped cream and then chilled some more afterwards. Refrigerating for a few hours before serving would be ideal as I was able to cut perfect pieces after a few hours of chilling.