J & J's Blueberry Pie Recipe | Nutritional Therapy

Ingredients

12 cups frozen wild blueberries, divided (save 1 cup to be added after chilling filling)

⅓ cup honey

½ tsp cinnamon

¼ tsp nutmeg

3 TBSP lemon juice

leftover pie crust

1 cup chopped candied nuts (recipe from the book BTVC) or plain chopped nuts--any or all of pecans, almonds, walnuts, and cashews

¼ cup almond flour

1½ tsp cinnamon

Crust for J & J's Blueberry Pie

ingredients

1 egg (beaten)

3 cups almond flour

⅓ cup cold butter cut into pieces

¼ cup honey

¼ tsp baking soda

½ tsp salt

1992 grams frozen wild blueberries, divided (save 166 grams to be added after chilling filling)

80 ml (113 grams) honey

½ tsp (2.5 ml) cinnamon

¼ tsp (1.25 ml) nutmeg

3 TBSP (45 ml) lemon juice

leftover pie crust

237 ml chopped candied nuts (recipe from the book BTVC) or plain chopped nuts--any or all of pecans, almonds, walnuts, and cashews

25 grams almond flour

1½ tsp (7.5 ml) cinnamon

Crust for J & J's Blueberry Pie

ingredients

1 egg (beaten)

300 grams almond flour

76 grams cold butter cut into pieces

60 ml (85 grams) honey

¼ tsp (1.25 ml) baking soda

½ tsp (2.5 ml) salt

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Recipe PDF

Instructions

Combine 11 cups (1826 grams) blueberries (save 1 cup [166 grams] to use later), honey, ½ tsp cinnamon, nutmeg and lemon juice in a large pot and boil approximately 20 minutes until it thickens up a bit.
Stir often and don't let it burn.
Put in the fridge overnight (or for a few hours) to thicken.
To make the topping, remove left over pie crust from freezer and grate it with a cheese grater.
Add chopped nuts, almond flour, and cinnamon.
Smoosh and crumble all the ingredients together with your fingers to make a crumbly topping.
Preheat the oven to 300°F (150°C).
To build the pie, remove the blueberry mixture from fridge and stir in the last cup of frozen blueberries in to the pie filling. This will help to keep it thick while it heats in the oven.
Spoon the filling into the baked pie shell.
Sprinkle topping on top of filling.
Bake at 300°F (150°C) for 30 minutes.
Eat warm or cool and, if you are really feeling outrageous, add an enormous dollop of whipped crème fraîche (SCD yogurt made with cream with 30-40% milkfat).

Crust for J & J's Blueberry Pie

instructions

Process all crust ingredients together in a food processor until it forms a ball.
The butter will still be visible in the dough.
Form into a flat circle and wrap in wax paper.
Chill until firm in fridge or freezer.
When cold and firm, remove from freezer and place between two large pieces of wax paper.
Preheat the oven to 300°F (150°C).
Let it soften just a bit - enough so that you can begin to roll it.
Roll out to a flat circle large enough to cover the bottom and sides of an 11-inch (28-cm) pie plate. If it tears or falls apart, do not worry, just patch it together in the pie plate.
Save the leftover crust and put it back in the freezer for use in the topping mixture of J & J's Blueberry Pie.
Bake in 300°F (150°C) oven for 20 minutes until cooked through and light brown.
Cool.