Cookies, brownies and cake are all wonderful desserts that are near and dear to many-a-heart, including mine. But sometimes life calls for a luscious, sweet and juicy fruit-filled pie! I’m particularly a fan of the type where the crust was very obviously not just an afterthought, and the recipe creator gave just as much love and thought to the crust as they did the filling for the pie recipe.
Therefore, when People Magazine requested I share with them an Independence Day inspired dish for their July, 2017 issue, I knew two things: I wanted to make a pie with a red filling and I wanted it to have a killer crust, too. I immediately got to work in the kitchen, and after a few tries, I ended up with a Cherry Blueberry Pie that got the “two thumbs up” approval from even the pickiest of our friends and family members!
It’s a pie loaded with juicy, sweet and tart cherries and blueberries with a crunchy, salty-sweet crust. I hope you love it, too! Here is the recipe:
1. First, preheat your oven to 350º. Then, let’s make the filling! Whisk cornstarch, 3/4 cup granulated sugar and 3/4 cup cherry juice reserved from the can (the rest can be discarded) in a medium sauce pan over medium-high heat; bringing it to a boil. Cook until mixture thickens, about 1 to 2 minutes. Remove from heat and stir in cherries and blueberries. Set aside.
2. Now, it’s time for the crust. Combine 1 1/2 cups oat flour, 1/3 cup plus 4 teaspoons brown sugar, 5 tablespoons melted coconut oil and 1/2 teaspoon salt in a large bowl, and stir until blended. Press evenly on bottom and up the sides of a 9-inch pie plate. Bake until set and lightly browned, about 20 minutes.
3. For the topping, combine rolled oats, cinnamon, remaining 3/4 cup oat flour, 1/3 cup brown sugar, 1 teaspoon granulated sugar, and 1/2 teaspoon salt in a large bowl. Then stir in the remaining 3 tablespoons of melted coconut oil. Stir well until the mixture begins to clump.
4. Spoon the cherry berry filling into the baked pie crust…
…And then top evenly with oat crumb topping mixture. Place the pie on the top rack of your preheated oven. Then, place a foil-lined baking sheet on the rack just below to catch any drips. Bake until juices are bubbling and the topping is browned, about 30 minutes.
Vegan Cherry Blueberry Pie
Makes one 9-inch pie
- 2 (14.5 oz.) cans Tart Cherries (in water), drain and reserve liquid
- 1 1/2 cups Fresh Blueberries
- 3 T. Cornstarch (Try THIS brand, since it’s nonGMO)
- 3/4 cup + 1 tsp. Granulated Sugar, divided
- 2 1/4 cups Oat Flour, divided**
- 2/3 cup + 4 tsp. packed Light Brown Sugar, divided
- 8 T. Coconut Oil, melted, divided
- 1 tsp. Salt, divided
- 1/2 cup Old Fashioned Rolled Oats
- 3/4 tsp. Ground Cinnamon
**No oat flour? No problem! Place old fashioned rolled oats in a food processor or blender and pulse until powdery and resembles flour.
Coconut Whipped Cream
Makes enough topping for about 8 slices of pie
- 2 Cans Full Fat Coconut Milk (Typically found in baking aisle), chilled in the refrigerator for 8 hours or overnight
- 2/3 Cup + 2 tsp. Powdered Sugar
To make the coconut whipped cream, start by placing a glass or metal mixing bowl in the freezer to chill for 10 minutes, (if using a stand mixer to make the whipped cream, be sure to chill the bowl appropriate for that machine.) Then, open chilled cans of coconut milk and add only the thick, hardened cream to the chilled bowl. (Discard the liquid.) Beat the cream with an electric hand mixer or stand mixer on high until smooth, about 30 seconds. Then, add the powdered sugar and beat on low for the first 10 seconds, and then on high for one minute or until fluffy and resembles whipped cream.