The Perfect Fall Season Pie

I made a brilliant Berry Pie for the guests on the first Healthy Gourmet episode this season. This is the perfect season to make this pie with fresh berries, but it can be made anytime all year long!

Berry Pie

Raspberries and blueberries are loaded with salicylic acid—the same heart disease fighter found in Aspirin. I created this dish with my nephew Kaydn in mind, as he is on kidney dialysis and must stay on a nourishing low-sodium diet.

Ingredients:

2 cups (500 mL)                        apple juice

1/4 cup (60 mL)                         agar flakes

1/4 cup (60 mL)                         arrowroot flour

3/4 cup (180 mL)                       honey

4 cups (1 L)                               blueberries

1 cup (250 mL)                          crushed pecans

1 cup (250 mL)                          raspberries

Directions:

1.   Bring apple juice and agar to a rolling boil in an uncovered pot.

2.   As soon as the juice comes to a boil, turn heat to medium and cook for 3 minutes to dissolve the agar. Meanwhile, whisk the arrowroot into the honey in a medium-sized bowl.

3.   When agar is fully dissolved, pour the honey and arrowroot mixture into the pot. Whisk until thick, about 2 minutes. Remove from heat. Add blueberries and mix well.

4.   Line a 10 inch pie plate with crushed pecans. Pack with a spoon before adding pie filling. Pour blueberry pie filling into pie plate and top with fresh raspberries for garnish. Refrigerate for 2 hours until set.

Makes 8 to 12 servings.

Allergy Information:  Free of eggs, soy, dairy and gluten.