Organic Blueberry Pear Pie
Pamela Durkin
For outstanding performance in taste and nutrition the Oscar goes to–blueberries! These sweet, blue treats are rightfully occupying preferred status on the nutritional red carpet. For getting health-enhancing antioxidant protection in your bowl, you can’t do better than eating blueberries.
Organic Blueberry Pear Pie
Crust
2 1/2 cups (625 mL) organic spelt flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) sea salt
1 2/3 cups (410 mL) organic butter
1/2 cup (125 mL) spring water
1 organic egg
1/2 Tbsp (7 mL) organic apple cider vinegar
Mix flour, salt, and baking soda together; place into food processor; pulse to blend. Add butter in two parts, pulsing after each addition until pea-size chunks form. Place mixture into large bowl.
In separate bowl, whisk water, egg, and vinegar together. Slowly fold into the dry mixture until a ball forms. Don’t overhandle. Refrigerate 1 hour before use.
Filling
4 cups (1 L) organic blueberries
2 organic pears, peeled, cored, and diced
1 cup (250 mL) organic apple cider
2 Tbsp (30 mL) lemon juice
1/2 cup (125 mL) organic sugar
1/4 tsp (1 mL) cinnamon
Pinch of nutmeg
Pinch of allspice
Pinch of ground ginger
Pinch of ground cardamom
1/2 tsp (2 mL) sea salt
3 Tbsp (45 mL) corn starch (mix with a little water to make a paste)
Add all ingredients except cornstarch into a large pot and bring to a boil. Slowly add corn starch; turn down heat and simmer for 15 minutes until mixture thickens. Remove from heat and refrigerate for 1 hour before use.
Assembly
Preheat oven to 375 F (190 C).
Roll out half the dough and press into 10 in (25 cm) pie pan. Roll out remaining dough for pie top. Pour filling into pie. Brush edge of crust with a beaten egg and place the top piece on, pressing the edges together to form a seal. Cut small holes into top of pie to allow steam out. Egg wash top crust and lightly sugar before baking.
Bake for 40 minutes or until golden brown.
Serves 8 to 10.
source: "Berry Healthy", alive #310, August 2008
