Our unseasonably cool weather here in San Diego has inspired me to turn on the oven and get my Betty Crocker on. I’ve had a nagging sweet tooth lately (an unavoidable side effect of being 9 1/2 months pregnant) so I thought I’d satisfy my craving with something sweet yet semi-healthy—a Triple Berry Pie!
The original recipe comes from our local health food co-op’s deli, where everything is delicious and vegan. But being that I’m very fond of dairy, I used butter (for the pie) and heavy cream (for the optional whipped topping). Feel free to make your own vegan substitutes, such as vegan butter and soy or coconut yogurt.
Preheat oven to 350 degrees. Mix the flour, baking soda, cinnamon, and half-cup of cane sugar together. Slice the cold butter into little squares or slivers, then “cut in” the butter with the dry ingredients until the mix becomes coarse and there are no longer big globs of butter. This is your crumb topping.
Place berries into pot and coat with arrowroot powder. Cook over medium to low heat until the berries are thawed and the filling starts to thicken. Stir frequently and keep a close eye on it because it may start to stick to the bottom of the pot. Add the cane sugar and mix well. Pour filling into pie crust then top with crumb topping. Bake for 40-45 minutes. Allow to cool completely before serving.
Using an electric hand mixer at medium to high speed, whip cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the yogurt. Use immediately.
My next project? Buy tons of this season’s fresh berries while they’re still cheap and freeze them. Then I can make this same pie in the fall!
Got any delicious berry recipes to share?
Sophia savors all the joys (and challenges!) of motherhood with her husband C, son T, and soon-to-be baby girl in San Diego. Read more of her (mis)adventures in mothering at MamaSayMamaSo.