I do love sneaking the vegetables into places where no vegetable has gone before. Vegetablization is like charting new territory and is great for your health ;-) What better place to vegetablize than in places where I used to use gluten and can no longer due to Mr. Bigg Sis’ dietary constraints? But don’t let no need to lose gluten slow you down here, because more vegetablizing is always a good, and in this case, a delicious thing.
You may recall that in the past I presented you with a walnut crusted apple pie. It’s delicious but turns out more like a cobbler when all is said and done. So I am still interested engaging the search for a healthy GF crust…. and will go back to the cobbler-y things if it doesn’t work, right? Or try Little Sis’ nectarine cream pie with a walnut crust which is also GF / DF. Oh the possibilities are endless…. and this possibility I combined the idea for a sweet potato crust (also tasty and cobbler-ish) with the walnut idea to see if that might yield something a bit more pie-like.
Blueberry Pie with Sweet Potato/Walnut crust
2 cups shredded sweet potato
1 cup walnuts
2 tsp coconut oil
1 tsp cinnamon
1 tsp maple syrup
1 pinch salt
3 c blueberries (mine were frozen at home)
1/4 c sugar
1/4 + 1/8 oats (that’s 1/4 cup and then about a half again of a 1/4 cup measure)
Preheat oven to 375 and grease a pie plate (I used coconut oil)
Shred the sweet potato in the food processor
Add the sweet potato back in and process into a mash
Spread the mash into the bottom of a greased pie plate (I found fingers more effective than a spoon)
Bake at 375 for 15 – 20 minutes or until it starts to get a little crisp. If your crust is a little thin it will crisp better, but the thick crust was nice as well – just spread out well and evenly and up the sides
While the crust is baking, mix the blueberries, sugar and oats
Pour into crust when it has baked
Bake at 375 for about 30 minutes. You can cover the top with foil if you like to protect the edges of the crust.
Feed it to happy, intrepid, inter-vegetable travellers…
Now I will say that this came out a bit cobbler-ish as well, but the edges of the pie crust were crispy, so I”m thinking that if I made it a little thinner and cooked it a little longer prior to filling that it might come out more crispy. On the other hand, this really rocked, and all 3 of us had seconds… so why mess with it?