7/3/14

My Favorite Blueberry Pie - Made into a Lower Carb, Sugar Free Version




You all know by now, my website is primarily to showcase my awesome food photo shoots, right?   It's not about recipes or food that I really make and eat, but it's all about my awesome camera and how well I use lighting, props, color and my photo editing skills.

(... and I do realize that a percentage of the population is not born with the ability to detect sarcasm or irony.)

One of the few fruit pies I will eat, is my blueberry pie.
I love my blueberry pie.
And because I've been making it for so many years I know exactly what it will taste like - too hot from the oven when I burn my tongue on it, at room temperature, cooled from the refrigerator, with ice cream, with whipped cream, sans any topping with coffee and more.

I know my blueberry pie.  I love my blueberry pie.
But it's full of regular, all purpose white flour.
And sugar.
And not exactly 'healthy'.
So yesterday I set out to make it healthier.

"And my husband agreed with me - that it's all in my head...  
as he finished every last crumb of his slice."

The end result made me sad... because it wasn't MY blueberry pie.

It didn't have sweet sugary blueberry filling.
It didn't have the crunchy crust from the extra sugar sprinkled and baked on top.

And the fact that I didn't love it as much as I do "my" blueberry pie... is all in my head.
And I know that.
And my husband agreed with me- that it's all in my head...  as he finished every last crumb of his slice.

The thing is... my husband never, ever, ever finishes a whole slice of pie.

Almost 30 years together.  I've seen him eat many fruit pies.
He always leaves the crust.  He hates crusts.  He says it's because in his mind, it's 'lard'.  Even though I don't make my pie crusts with lard.  Apparently when he was a child, his Mom did.  And in his head, never to be erased, is that all pie crusts are lard and flour.  And he will not, ever, never eat them.

And he ate the crusts of his blueberry pie last night.
And said it was the first time in his life he has, because he could taste it was 'healthy' and not flour and lard like his mind insists all other pies on the face of the earth are made from.



Healthier Blueberry Pie

1 c Honeyville Blanched Almond Flour
4 T Hodgson Mill Vital Wheat Gluten
2 t xanthan gum (I used Thick-It-Up this time but prefer xanthan gum)
2 T Nature's Best Isopure Unflavored Whey Protein Powder
1/3 c oat flour (optional - I used this time but not the last 2 times. Not a significant difference)
1 t baking powder
dash of salt
6 T cold butter, cut into small pieces (reduce to 4 T if you don't use oat flour)
2 egg yolks
2 T cold water

4-5 cups frozen or fresh blueberries
1 1/2 T  Thick-It-Up Low Carb Food Thickener
3/4 c Ideal No Calorie Sweetener Brown Sugar Substitute or a mixture of both 'white' and 'brown' together
dash of cinnamon, vanilla and ground ginger
Just Like Sugar Baked Right to sprinkle on the top crust**


Combine the dry ingredients in a bowl with a whisk.  Cut in the butter with your fingers and work it in until it's coarse.  Beat the egg yolks with cold water and blend it into the dry ingredients.  When it forms a ball, remove, place on plastic wrap, form a disk, wrap and chill.

While the crust is chilling, mix the berries, thickener, sugar substitute and ginger, cinnamon and vanilla in a bowl. Remove the chilled dough, divide into half and roll out the pie crusts (between two pieces of parchment because it's sticky) and place one in a large, deep dish pan pan.

Fill with the blueberry filling.  Top with the second crust and crimp the edges with your fingers or use a fork.  Sprinkle the top with cinnamon and a sugar substitute (I used Just Like Sugar's Baked Right).  Bake at 350 until golden brown and firm in the center. (I baked mine in my Solar Oven since it's about 100 degrees where I live right now and I don't want to use my oven during these hot days.)

**Note:  The next time I make this I'm going to use some Xylitol, erythritol or maybe even Splenda both in the blueberry mix and sprinkled on top to make it just a little sweeter and to give it more of that crunch that unhealthy, beloved blueberry pie has.



I use my blueberries frozen - right from the freezer, yes with ice still covering them

 
Crimping the edges to seal in the filling




This is a product that is sweetener and cinnamon already blended



http://www.amazon.com/gp/product/B00BW6TZ2K/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00BW6TZ2K&linkCode=as2&tag=americanhousewife-20&linkId=7RT5EENPSRTBM6TW
I baked it my sun oven for about 2 1/2 hours (nothing burns so forget about it as long as you want)

 

***UPDATED - 2016 - the Ideal brown sugar version mentioned above is no longer available but Just Like Sugar does make the brown sweetener version.

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