Low-Sugar, Gluten-Free Fresh Berry Pie Recipe

(35 ratings)

Total Time: 30 min

Prep Time: 10 min

Cook Time: 20 min

Servings: 8

Nutrition Highlights (per serving)

303 calories

15g fat

42g carbs

5g protein

Show Nutrition Label

Nutrition Facts
Servings: 8
Amount per serving
Calories	303
% Daily Value*
Total Fat 15g	19%
Saturated Fat 4g	20%
Cholesterol 15mg	5%
Sodium 3mg	0%
Total Carbohydrate 42g	15%
Dietary Fiber 6g	21%
Total Sugars 34g
Includes 28g Added Sugars	56%
Protein 5g
Vitamin D 0mcg	0%
Calcium 72mg	6%
Iron 1mg	6%
Potassium 266mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

When you have a bounty of berries in your fridge what is better than a delicious berry pie? This recipe calls for fresh blackberries, but it would work great with raspberries, too. Actually, the ideal berry to use is the olallieberry, a variety of blackberry which grows near the West Coast of the United States, and is named after the Chinook Indian word for "berry."

The filling is mostly uncooked, combining the fresh berries with a simple glaze. The almond pie crust not only adds another layer of flavor but also makes this pie a gluten-free treat.

Ingredients

For the Almond Pie Crust:
3 tablespoons butter
1 1/2 cups almond meal (or almond flour)
2 tablespoons agave (or honey)
For the Berry Pie Filling:
3/4 cup water
4 cups/1 quart blackberries (fresh)
Dash salt
3/4 cup honey (or other liquid sweetener)
4 teaspoons cornstarch
Optional: 1 tablespoon butter (optional, but recommended)
Optional: Whipped cream for serving

Preparation

Make the Almond Pie Crust

Heat oven to 350 F. Melt the butter in a microwave-safe pie pan.
Add the almond meal and agave to the melted butter in the pan and mix well. Pat into place with your fingertips.
Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. Remove from oven and let the pie crust cool.

Make the Berry Pie Filling

Mix water, 1 cup fresh berries, dash of salt, and honey together in a saucepan that is big enough to eventually hold all the berries.
Bring the mixture to a boil and cook for 2 to 3 minutes. Berries should be softening and the liquid turning berry-colored.
Whisk cornstarch into the mixture. Make sure it is fully dissolved, cooking until the mixture darkens and clarifies (in other words, most of the lightness from the cornstarch goes away).
Add the butter, if using, and stir until melted. Add the remaining 3 cups of berries, and stir until coated with the glaze.
Pour into baked and cooled almond pie shell and chill.
If desired, top berry pie with whipped cream flavored with a bit of vanilla and sweetener of your choice.

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