This is a very, very rough recipe. I am experimenting with weaning sugar out of a lot of things I eat (Well, for the most part. Where possible. But icecream doesn’t count. Yet 😉 ).
So, I read on NPR about how to bake without sugar or artificial sweeteners. That was after reading Buzzfeed’s article “14 Ways Sugar is Secretly Evil, “ which states that one of the ways sugar is “evil” (but still so delicious ahh) is that in a study, 94% of rats preferred sweetened water over cocaine. Hmmm, addictive much?
Well, can’t hurt to experiment with leaving unnatural sugar out, right? So, honey it is! Or agave. Or whatever you want! You can taste the honey a liiiiitle bit. And the pie is not quite as sweet as when 2/3 cup of sugar are used, but I kind of like it that way. There is definitely enough flavor! Note that I didn’t change the pie crust recipe, and it’s still pie crust and really awful for you. Woohoo! One step at a time, people.
I have tons of frozen blueberries from my grandparents’ blueberry patch, so that also affects the recipe. More corn starch is needed for frozen berries, so if you use fresh blueberries, tone it down on the corn starch (to 3 Tbsp).
- 2 cups all-purpose flour
- 1 tsp salt
- 2/3 cups + 2 Tbsp shortening
- 4-5 Tbsp cold water
- 5 cups frozen blueberries
- 1 large apple, peeled and diced
- 1 tsp cinnamon
- 1 1/2 tsp lemon juice
- 5 Tbsp corn starch
- 1/4 cup honey or agave
- Preheat oven to 425 degrees F.
- Unthaw blueberries, and pat with paper towel in (practically useless) attempt to get rid of excess water.
- Mix all ‘Filling’ ingredients in large bowl.
- For pie crust, mix flour and salt. Cut shortening into flour mixture. Once blended, add 4 Tbsp cold water and see if you need to add a little more (up to 5 Tbsp). The dough shouldn’t be sticky, but shouldn’t fall apart.
- Split pie dough into two separate sections and roll out between sheets of wax paper.
- Put one piece of pie dough in the pan, add filling, and put the other pie crust on top. Pinch the bottom and top pie crusts together around the edge.
- Cut slits in the middle of the pie so that it can “breathe” and won’t explode. Unless you want to have some fun 🙂
- If you want the top of the pie to brown nicely, brush with egg white.
- Bake for 40 minutes at 425 F. The insides should be bubbling and the crust should be golden.