A delicious light custard filled pie that you can add any seasonal fruit to!
1/2 c butter or vegetable shortening-melted (Melt in oven while it’s heating)
1 1/2c flour (I use a mix of home milled grains>buckwheat, rye, oat, spelt
1/4c toasted ground almond
1/4c toasted unsweeented coconut flakes
pinch himalayan salt
2 tsp baking powder
1 tsp minced or grated orange rind
Mix dry ingredients into melted butter with a spoon at first, then using fingers breaking up any large lumps to make a crumble. Press into pie plate.
1/2c starch ( I use tapioca starch)
2 c milk ( I use almond milk)
3/4 c unpasturized honey
1/4 tsp clove
1/2 tsp cinnamon
3 cups fruit (a combo is nice ie: rhubarb, saskatoon berries and raspberries!)
Place starch in a sauce pan, slowly add milk, combining it with your fingers to make a smooth paste. Heat on medium, whisking until thickened.
Melt honey into milk mixture at any time.
Take off heat, beat in 1 egg.
Place fruit in pie crust
Sprinkle 1/2c unsweetened coconut (raw) on top
Optional: sprinkle 2 T coconut sugar on top
35 minutes until the coconut on top is toasted.
Refrigerate until completely chilled. It will firm up once cold. (About 4 hours) If you are impatient like myself, put it in the freezer for an hour or two first!
I use a shallow 12″ glass pie plate, though a smaller but deeper dish will also work.
So far this is my favourite summertime dessert!