Sunday, August 02, 2009
Pie is always a lovely idea, but I never seem to find the energy (or bravery) to make one. So instead, I've created an extremely quick and relatively healthy alternative.
1/3 cup walnut pieces
1/3 cup pecan halves
1/3 cup old fashioned oats
1/4 cup whole wheat pastry flour
3 tablespoons brown sugar (not packed)
1/4 teaspoon salt
1/4 cup unsalted butter (1/2 stick), cold
1 1/2 pints fresh blueberries (approximately 3 cups)
1 1/2 tablespoons fresh squeezed lemon juice
3 tablespoons maple syrup
1/4 teaspoon ground cinnamon
whipped cream (optional)
Preheat oven to 400 F.
For the crusts, put the walnuts, pecans, oats, flour, brown sugar, and salt in the bowl of a food processor and pulse for a 5-10 seconds until the texture is crumb-like. Chop the cold butter into large chunks and add to the food processor bowl. Cut the butter into the nut mixture pulsing for 5-10 seconds until the butter is incorporated and the mixture resembles large rough crumbs. Do not over process. The occasional larger chunk of butter is not a problem.
Divide a heaping 1/4 cup of the crust mixture between 8 ramekins. Press the crust down into the ramekins and up the sides with your fingers starting from the center. Rest assured, any holes or imperfections will be taken care of during baking or covered by the berries.
Bake crusts on the center rack for 10-15 minutes or until edges start to turn brown. Allow the ramekins to cool before serving.
While the crusts are baking, put blueberries, lemon juice, maple syrup and cinnamon in a bowl. With a fork, mash the berries partially so they begin to release their juices.
Once the ramekins are cool, top each crust with a scant 1/3 cup of the mashed blueberries and finish with a dollop of whipped cream if desired. Serve immediately.
Makes 8 "pies".
Prep time: 20 minutes
Bake time: 10-15 minutes
Note: Can be made ahead of time. Store the crust and berries seperately in the refrigerator. If possible, remove from refrigerator and bring to room temperature before serving.