Gluten & Refined Sugar Free Lemon Blueberry Pie

 

Today is Moon's birthday, and we're celebrating with meatloaf, mashed potatoes, and this gluten free, refined sugar free, *could be* dairy free Lemon Blueberry Pie. :-)

We eat as little refined sugar as possible, so we wanted to try something new for dessert that would be a special treat, but hopefully not leave us feeling yucky from overindulging in sugar.

I'm not a baker.  I'll cook a full meal all day long, but baking just isn't my thing. I think it's because baking destroys my entire kitchen no matter how hard I try to keep it clean (ish), and days later I will still find flour in places that it has no business being.

This pie was different though - it didn't require 5 different bowls and was super easy and quick!  It may have changed my mind on baking.  Maybe.

GF & REFINED SUGAR FREE LEMON BLUEBERRY PIE

Crust:
2 cups Gluten Free Flour
3/4 cup butter
6-8 tbsp cold water
3 tbsp raw honey
1/4 tsp almond extract
pinch of salt

Filling:
4ish cups fresh blueberries
1/3 cup Bourbon Maple Syrup
2 tbsp Tapioca Flour (starch)
1 tsp vanilla
1 tsp cinnamon
5-8 drops Lemon Essential Oil

Preheat over to 350.
Place all Crust ingredients in a bowl and use a pastry cutter to blend until butter is in very small chunks and it all starts to stick together.  Place in greased (I use coconut oil) pie dish and use your fingers to press evenly around bottom and sides.

Place all filling ingredients in a bowl and toss until blended.  Leave the blueberries whole - don't mash them. Pour into pie dish.

Bake for 40 minutes - the crust will become a light, golden brown.

Let cool in pie dish.  Enjoy warm and runny, or let chill in refrigerator for a few hours to firm up.

I'd love to know if you make this!  We're always looking for new health friendly recipes - what are some of your favorites?