This is probably my favourite pie recipe because A) I finally got it to a point where the sugar isn’t so much that you’re going to be an instant diabetic and B) It is suuuper good and fruity (obviously lol).
I thought I’d share my version of fruit / berry pie. It’s hard to find something that’s simple and lower in sugar so here we go.
- About 3 cups of fruit or berries
- last time I used 2 cups of blackberries and 1 cup of raspberries
- 1/4 – 1/3 cup of agave syrup
- it tastes different than regular sugar and I find it mixes really nicely with fruit
- 1/4 cup of cornstarch
- I’ve also swapped it out for flour once when I didn’t have cornstarch but cornstarch works better so there’s that
- Deep dish pie crust
- or make your own if your ambitious
- If you’re using apple, try adding in some nutmeg and cinnamon (apple classics), but just don’t over do it (like probably 1-2 tsp cinnamon, 1/2 tsp of nutmeg)
- Spices can also be added to peach pie or berry pie if that suits your fancy
- Preheat oven: 375* F
- Put the fruit, agave syrup and cornstarch into a pot
- Let it chill out on the stove for a bit – you have to stir it occasionally, but I usually put a lid on it. It takes 5 to 15 minutes, depending on how quickly the fruit softens up and how hot your stove is (I usually go a little over medium high)
- I do this to get the juices to come out of the fruit. When I’ve sort of pre-heated/cooked the fruit, especially when it’s berries, I’ve notice that the fruit comes out a lot less watery
- Pop the berries into the pie. Add more if needed.
- Seal up the pie (pinch the edges with your fingers)
- Poke holes into the pie with a fork (it lets air out, I’m sure some pie expert could explain why it’s necessary
- Gently mould the top pie crust to the fruit – I’ve noticed that it kind of helps with the crust not falling apart later and stuff
- Cook for 45 – 60 minutes (I’ve done it for 45-50 most times, but I give it up to 60 just in case, it’s not like I’ve ever set fire to the pie so….
Ok, hopefully you like the pie! Enjoy!