When the weather gets a bit cooler the desire to bake comes on with a vengeance. I always like to bake things that incorporate recognizable “healthy” ingredients. I guess I don’t want my kids to automatically associate dessert with chocolate, frosting, or sprinkles. So of course I favor things like banana nut bread, zucchini muffins, pumpkin bars, and pies that put fruit front and center.
Blueberries are big favorite here and they are a healthy, antioxidant-rich fruit, so a pie made from them already has healthy elements. But pie crusts, which usually have lots of white sugar, and other additions can turn a healthy, berry-based dessert into an unhealthy indulgence. It is possible to keep the healthy aspect of blueberry pie, though, and still have a delicious end product. Here is a recipe for a delicious and health-ier pie.
Blueberry Pie Crust
Ingredients:
-4 sheets organic, natural Graham crackers
-1 tablespoon + 1 teaspoon maple syrup
-1 tablespoon sesame seed butter (tahini)
-scant teaspoon water
Crust Directions:
In a blender or food processor, grind the Graham crackers to a cornmeal-like consistency. If you are using a food processor, you can add the rest of the ingredients to the processor and process until blended. Otherwise, pour the cracker crumbs into a large bowl, add the rest of the ingredients and mix well. Press the dough into a 9-inch pie plate and bake at 350 degrees for 20-30 minutes.
If you want another type of crust you can also use nuts and rehydrated dates, mixed together in a blender and then pressed into a crust. You don’t have to bake first either. This is a super easy and delicious alternative.
Filling Ingredients:
-4 1/4 cups fresh, organic blueberries (you can also use frozen berries)
-1/2 cup evaporated cane juice
-2 tablespoons cornstarch or arrowroot powder
-2 tablespoons lemon juice
-2 tablespoons cold water
Put the blueberries into a saucepan and gently heat them until they begin to break down and boil. Simmer them for about 10 minutes. Then stir in the sugar and lemon juice and simmer for another 2 minutes or so.
In the 2 tablespoons of cold water, mix the cornstarch or arrowroot to make a slurry. Stir this in to the blueberry mixture. Continue stirring until mixture begins to thicken; then cook for another minute and remove from the heat.
When the filling has cooled, spoon it into the prepared pie crust. Refrigerate the pie for 2 hours or more before serving. Enjoy!
What is your favorite healthier treat to bake for your family?
That’s a great recipe, thanks for sharing! I also try to make dessert as healthy as possible. So far our 19 month old doesn’t really know what candy is, she loves raisins, prunes, blueberries, ‘nature’s candy’ as I call it! She does know what dark chocolate is though! :)
That looks so delicious!! I love blueberries. Thanks for sharing!
What a great recipe. I’ll try it with the kids.
We try to bake and cook at home with the kids so that they understand how to cook from an early age and that all of the prepacked and processed foods in the supermarket are just for convenience – they’ll never beat home cooked food.
Yum! Can’t wai8t to try it, thanks :)
It’s so nice to find other mothers who want to make food that’s tasty and healthy! This sounds delicious. I wish I’d seen it last month when blueberries were dirt cheap at our local stores. I may try it with the frozen ones I had put up for smoothies. Thanks!
I am going to try that with fresh pumpkin and also try fresh apples!
thanks for the recipe.
We do lots of pies. Since we freeze a lot of fruits in the summer it is super easy to have a great pie all year round.
Great point about the “recognizable” foods and deserts. I have never thought of it that way before.
I bet it would be good with almonds or cashews instead of graham crackers. Mmmmm
Yes…ones roasted in maple syrup or honey first. ;)
Sounds even better.