Blueberry Pie with Almond Crumb Topping

Name: Blueberry Pie with Almond Crumb Topping
Yield: serves 12
Ingredients: 1 No-Fail Piecrust, unbaked (page 77); 6 cups fresh blueberries, or frozen blueberries thawed and drained; 1/2 cup light agave nectar; Juice of 1 lemon; 1/4 cup arrowroot powder; 1 cup sprouted spelt flour or whole wheat pastry flour; 1/3 cup almond flour (blanched almond meal); 1/2 teaspoon ground cinnamon; 1/4 teaspoon sea salt; 5 tablespoons unsalted butter or nonhydrogenated butter substitute; 1/3 cup light agave nectar

December 9, 2011

The crumbly cinnamon and almond topping gives this blueberry pie a sweet and crunchy crown. Serve warm with a scoop of vanilla ice cream for a scrumptious dessert that will make you nostalgic for the good old days. Although you’ll need only 1 crust for this pie, I’d advise against cutting the piecrust recipe in half since it will make it difficult to handle. Instead, freeze the extra pie dough. You’ll be halfway done the next time your urge for pie comes up. Make this pie vegan by using butter substitute in the topping and crust.

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