A recipe from The Great Cholesterol Myth Cookbook
The pecans in this classic pecan pie recipe are an excellent source of the antioxidant vitamin E, which is well known for improving heart health. Blueberries are packed with the antioxidant vitamin C and add a tangy flavor that comes to life when you add a hint of lemon.
*Choose organic items whenever possible*
- 2 ½ cups pecans
- 2 tablespoons coconut oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- 1 egg
- ¼ teaspoon salt, Celtic or sea
- ½ teaspoon baking soda
- 3 cups frozen blueberries
- 2 green apples, peeled, cored, and cut into thin wedges
- ⅓ cup fresh lemon juice
- 1 teaspoon grated fresh lemon zest
- ¾ cup honey
To make the crust: Soak the pecans in filtered water for 1 hour and then drain and dry with a paper towel. When dried, spread the nuts evenly over a baking sheet and place in an oven heated to 150°F for about 5 hours, or until crispy. Remove from the oven, transfer the crispy nuts to a food processor, and grind to a nut butter. Transfer to a large bowl. Turn the oven temperature up to 300°F (150°C, gas mark 2). Add the oil, honey, and vanilla extract to the processed nuts and blend. Add the coconut flour, egg, salt, and baking soda and blend together. If the batter is too soft, add more coconut flour, 1 teaspoon at a time, until it thickens into a ball. Press the crust batter into a greased 9-inch (23-cm) round pie dish and bake for 30 minutes, until the crust is golden brown. If the crust is getting too dark, cover with a piece of foil. Remove from the oven and let cool completely at room temperature.
To make the filling: Place the blueberries, apples, lemon juice, zest, and honey in a large pot and bring to a boil. Reduce to a simmer and cook uncovered for about 15 to 20 minutes, until the liquid has thickened. Remove from the heat, place in a covered bowl, and refrigerate for at least 3 to 4 hours, or overnight. Once set, fill the piecrust with the mixture. Serve warm or cold. Serves 6-8.
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