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Blueberry
Almond Pie
1
pie dough, rolled out
2 medium eggs
1/3 cup (125 ml) fructose
1/3 cup (75 ml) butter, softened
2 tbsp flour (regular, whole wheat, whole spelt)
3/4 cup almond powder (ground almonds)
2 cups blueberries, fresh or frozen
1/2 cup milk (regular, soy, almond or rice milk)
1 tbsp (15 ml) icing sugar (decorative)
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Preheat oven to 350 degrees. Roll out dough and place in a 9 inch
pie plate.
With
food processor or electric mixer, mix eggs, sugar, butter, flour,
milk and almond powder.
Spread
blueberries in pie shell. Pour egg mixture over blueberries. Bake
for 35-40 minutes. Cool and sprinkle with icing sugar.
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It's
berry season! I've made this recipe with a combination of
fresh raspberries from my garden and frozen blueberries, which
I always have in my freezer! 