This pie was very well received – well, pie! – including by my mother, who really does not like coconut all that much. However, even she had to concede it added just the right level of crunch and contrast to the fruity filling. Citrus juices go extremely well with blueberries, and I particularly like lime, but nothing wrong with lemon or orange either. In fact what I had was some unsweetened cherry juice. You may wish to adjust the sweetener slightly, depending on which juice you use. (Adjust up, do I even need to say? You may wish to do that anyway. As usual, we found this sweet enough but have adjusted to fairly minimal sweetness in our desserts.)
I used frozen blueberries as ours are just starting to ripen. Mr. Ferdzy has been busy covering them with netting, as this is looks like it is going to be our first substantial harvest – providing the birds don’t get them.
6 to 8 servings
1 hour – 15 minutes prep time
not including time to make crust OR cool
Make the Pie:
1 Quinoa-Potato Starch Pie Crust (or other single pie crust)
1/4 cup tapioca starch
1/4 cup honey
1/4 cup unsweetened fruit juice – orange, lemon, lime, cranberry, cherry, etc
a little grated zest if using citrus juice
1 large egg yolk
4 cups blueberries, washed and picked over
Pre-bake the pie crust as directed in the recipe, for 10 minutes. Keep the oven at 375°F when it comes out.
Meanwhile, mix the tapioca starch, honey, fruit juice and zest, if using. If your honey is very thick, you may want to warm it very briefly in the microwave or over a pan of simmering water until it is just runny. Whisk in the egg yolk.
Be sure the blueberries are well drained, then spread them in the pie crust. Pour the liquid mixture evenly over them. Bake the pie for 20 minutes.
Make the Coconut Topping:
1 cup unsweetened dessicated coconut
2 tablespoons coconut sugar
2 tablespoons unsalted butter
1 large egg white
Mix the coconut and coconut sugar, and rub the butter into them. Mix in the egg white.
When the pie has baked for 20 minutes and is beginning to look a bit set, sprinkle the topping evenly over it. Return it to the oven for another 25 minutes, until completely set and golden-brown. Let cool before serving.
Last year at this time I made Eggs with Purslane & Garlic Scapes.