Ingredients
FOR THE CRUST:
- 2 ½ cups pecans
- 2 tablespoons Coconut Oil (I use Barlean’s)
- ¼ cup organic raw honey
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- 1 egg
- ¼ teaspoon salt, Celtic or sea
- ½ teaspoon baking soda
FOR THE FILLING:
- 3 cups frozen blueberries
- 2 green apples, peeled, cored, and cut into thin wedges
- 1/3 cup fresh lemon juice
- 1 teaspoon grated fresh lemon zest
- ¾ cup organic raw honey
Directions
TO MAKE THE CRUST:
Soak the pecans in filtered water for 1 hour and then drain and dry with a paper towel.
When dried, spread the nuts evenly over a baking sheet and place in an oven heated to 150°F for about 54 hours, or until crispy.
Remove from the oven, transfer the crispy nuts to a food processor, and grind to a nut butter. Transfer to a large bowl.
Turn the oven temperature up to 300°F.
Add the oil, honey, and vanilla extract to the processed nuts and blend. Add the coconut flour, egg, salt, and baking soda and blend together. If the batter is too soft, add more coconut flour, 1 teaspoon at a time, until it thickens into a ball.
Press the crust batter into a greased 9-inch round pie dish and bake for 30 minutes, until the crust is golden brown. If the crust is getting too dark, cover with a piece of foil.
Remove from the oven and let cool completely at room temperature.TO MAKE THE FILLING:
Place the blueberries, apples, lemon juice, zest, and honey in a large pot and bring to a boil.
Reduce to a simmer and cook uncovered for about 15 to 20 minutes, until the liquid has thickened.
Remove from the heat, place in a covered bowl, and refrigerate for at least 3 to 4 hours, or overnight.
Once set, fill the pie crust with the mixture.
Soak the pecans in filtered water for 1 hour and then drain and dry with a paper towel.
When dried, spread the nuts evenly over a baking sheet and place in an oven heated to 150°F for about 54 hours, or until crispy.
Remove from the oven, transfer the crispy nuts to a food processor, and grind to a nut butter. Transfer to a large bowl.
Turn the oven temperature up to 300°F.
Add the oil, honey, and vanilla extract to the processed nuts and blend. Add the coconut flour, egg, salt, and baking soda and blend together. If the batter is too soft, add more coconut flour, 1 teaspoon at a time, until it thickens into a ball.
Press the crust batter into a greased 9-inch round pie dish and bake for 30 minutes, until the crust is golden brown. If the crust is getting too dark, cover with a piece of foil.
Remove from the oven and let cool completely at room temperature.TO MAKE THE FILLING:
Place the blueberries, apples, lemon juice, zest, and honey in a large pot and bring to a boil.
Reduce to a simmer and cook uncovered for about 15 to 20 minutes, until the liquid has thickened.
Remove from the heat, place in a covered bowl, and refrigerate for at least 3 to 4 hours, or overnight.
Once set, fill the pie crust with the mixture.
Notes
Check out this amazingly delicious pie. It’s the perfect pie to bring to any holiday gathering. Only you have to know it’s actually good for you!