In this tasty pie, ground flax seed, almonds, yogurt, and honey add flavor and replace some of the sugar and butter of typical sour-cream blueberry pie recipes.
Ingredients
- graham cracker crumbs: 1 cup
- flax seed meal: 0.75 cup
- finely ground almonds (almond meal): 0.75 cup
- butter: 0.25 cup (melted)
- sour cream: 0.5 cup
- plain non-fat yogurt: 0.5 cup
- rolled oats, ground into flour: 0.25 cup
- white sugar: 0.25 cup
- honey: 0.25 cup
- vanilla extract: 1 tsp
- salt: 0.25 tsp
- egg: 1 piece
- blueberries: 4 cups (fresh)
- honey: 2 Tbsp
Metric Conversion
Stages of cooking
-
Preheat an oven to 375 degrees F (190 degrees C).
-
Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
-
Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
-
To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
-
Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
-
Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.
