mindful nourishment

Blueberries and plums create a juicy filling for this vegan and gluten free rustic pie flavored with cardamom and lime. This pie is smaller in stature, yielding four delicious servings.

Sometimes you crave pie. But you don’t go buy one because you’ll be disappointed that it’s not what you wanted. So you suck it up and make one with your own two hands. And it’s delicious. And you don’t care that you’re eating it with your fingers while the jammy syrup drips onto your lap. And you also don’t care that it’s made with plain ole’ cane sugar and not something more hippie or healthy. Every bite, every morsel is worth the effort. Especially because it’s a celebration pie.

If you read the last post or perhaps follow me on instagram, you may have seen that in the past month I’ve been dealing with a skin cancer diagnosis. I’ve seen 3 different doctors, had a significant chunk of my arm removed, and most recently 3 lymph nodes removed. My left arm was already my weaker side but now it has the battle scars to prove it. I received the good news Monday that my lymph node biopsies were all negative which means the cells didn’t spread past the removed melanoma. So, no more surgeries and no more cancer! Hearing that news and receiving the ensuing handshake from my doctor was a relief to say the least.

So, in celebration of that news I made myself a little humble pie. It’s humble not only because of its appearance, but because of the amount of gratitude I have for the doctors, nurses, friends, and family that have all gotten me this far. So, pull up a seat and enjoy this virtual slice of pie with me friend! Because we’ve both earned it 🙂

Some Recipe Notes

Before I lay out the recipe for you, yes, it’s gluten free and vegan. But, I’ve written it in a way that you can sub in regular old all purpose flour and butter if you choose. I won’t speak for coconut oil as a sub because I didn’t use it and quite honestly can’t really eat it anymore due to gut sensitivities. Feel free to change up the sweetener but know that any liquid sweetener will alter the finished texture of the fruit. Enough of this already, let’s have pie!

Humble Plum Blueberry Pie with Cardamom & Lime

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• Author: Courtney West
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Blueberries and plums create a juicy filling for this vegan and gluten free rustic pie flavored with cardamom and lime. This pie is smaller in stature, yielding four delicious servings.

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Ingredients

Units USM Scale 1x2x3x

for the crust:

• 120g all purpose gluten free baking flour (I love this one) or standard all purpose wheat flour
• 1/2 tsp psyllium husk (omit if not making gluten free)
• 1 tbsp raw cane sugar
• small pinch of salt (omit if your butter is salted)
• 80g cold vegan butter or standard butter, cut into cubes/chunks
• 40g ice water, plus more if needed

for the filling:

• 1 sliced plum
• 1 cup frozen blueberries
• 1 tbsp raw cane sugar
• 1 tbsp arrowroot flour (or corn starch or tapioca starch)
• zest and juice of 1/2 a lime
• 1/2 tsp ground cardamom
• 1/2 tsp vanilla

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Instructions

To make the crust, Mix together the flour, psyllium, sugar, and salt in a bowl. Using a pastry blender or a fork, cut the cold butter into the flour mixture until the butter bits become smaller and the mixture looks like coarse sand. Place the bowl with this mixture in the freezer for 5-10 minutes (you want the butter cold!). Remove the bowl from the freezer, then add the ice water. Using a wooden spoon or spatula (not your warm hands!), incorporate the water into the flour and butter mix until a rough dough starts to come together. At this point, dump the dough out onto a piece of plastic wrap and knead it a few times to form it into a cohesive ball of dough. Flatten the ball into a disc, wrap it in the plastic, then let it rest in the fridge for 30 minutes.

While the dough is resting, pre-heat your oven to 425 degrees and line a baking sheet with parchment or a silpat. Add all of the ingredients for the filling to a bowl, then toss everything together until the fruit looks evenly coated in the arrowroot. Set this mixture aside while you wait for the dough to rest.

After 30 minutes, remove the dough from the fridge. Gently flour your work surface, then unwrap the disc of dough and place it on the prepped surface. Roll the dough out into a rough circle until it’s about an 1/8 of an inch thick or approximately 10 to 12 inches in diameter. Transfer the dough carefully to the prepared baking sheet. Give the filling mixture another stir, then spoon it into the center of the dough leaving at least an inch and a half border of dough surrounding it. Fold up the border of dough up onto the fruit a section at a time until there is none remaining. I find that around 5-7 folds usually does the trick. Sprinkle the exposed crust with sugar if you like, then put the pie in the preheated oven. Bake for 35 to 40 minutes or until the crust is lightly golden and firm and the filling is bubbling. Cool at least 20 minutes before eating.

Makes 1 small 6-inch pie or 4 small servings.

• Prep Time: 15 minutes
• Chilling Time: 30 minutes
• Cook Time: 35-40 minutes
• Category: dessert