Okay this all came to ‘fruit’ition because I needed to perfect my pie crust recipe and wasn’t about to peel, core, and slice the fruit I’d selected for my original recipe. I already know the harvest fruit filling was/is delightful – had a number of great trials. And after each, my hubby said “your pie is fun” and he continued to enjoy every last bite. So to simply, I choose frozen fruit! My freezer is plenty stocked with berries and various other frozen fruits (I keep these for smoothies), and I had a huge bag I hadn’t yet opened.
As mentioned, my original harvest fruit filling was already a hit (taste, texture and nutrition-wise). But the crust needed a make-over; not because it wasn’t tasty or flaky enough – plenty of butter in the recipe to make it quite good. It just had way too much fat/too many calories! So online I searched for various low fat pie crusts and the one I chose had buttermilk in place of much of the butter. So off I trekked to the store (I walked) and low and behold – no buttermilk at all (they’d sold out). Bummer so I went home and thought if buttermilk works, why not try Greek yogurt? And from there I tweaked the recipe so that it would hold it’s own (shape, texture and of course taste).
I can’t disclose the recipe for the crust at this time because I’d committed it to a print publication — and it will be out soon enough. Maybe in the Fall. But I can share with you my pie filling because it’s not the filling for my recipe submission. And the best news, it’s simply 5 ingredients:
- 6 cups Frozen mixed berries
- 2 Tablespoons Orange Juice
- 3 Tablespoons Cornstarch
- 1 Squeeze of a lemon – Lemon Juice
- 1 Tsp Cinnamon Spice
Pre-heat oven to 350ºF. Place frozen berries on pot on the stove over medium heat, the ice will melt and create a juice with the pigment of the berries. In a small bowl, whisk cornstarch and orange juice, add to pot of berries warming on the stove. Stir occasionally and continue heating until sauce begins to thicken. Add Cinnamon spice and a squeeze of lemon – and stir well. Place in pie crust that folds over to create a Galette shaped pie (revealing only a small portion of fruit in the center). Brust crust with a small amount of milk for a golden finish and bake for about 45 minutes to an hour until crust is browned and filling is bubbling.
It’s delish! If your Gluten-Free, simply enjoy the filling on it’s own. It really is very good. And as I said NO ADDED SUGARS!
xo,
Lauren
Enjoy! And thanks to my FB friends for inquiring about the recipe. : )
Filed under: diet, healthy lifestyles, kids and toddlers, Nutri-Savvy, Nutri-Savvy's picks, nutrition, Recipes
