Thanksgiving is coming up and one of my favorite things to do over the holiday season is bake! Or figure out clever ways to make a dessert that takes no time at all. So, this week I’m going to share some meal ideas and a few of my favorite pie recipes.
All of my pie recipes use fruit or starchy vegetables as filling and have no refined sugar! Remember whatever desserts or treats you love, you can always upgrade the ingredients for healthier ones to make them #guiltless.
The first recipe is for blueberry pie:
2 whole wheat pre-made crusts (or use gluten-free)
3/4 cup coconut sugar
3 tbsp organic non-GMO corn starch
2 tbsp fresh lemon juice
1 tbsp lemon zest
4-5 cups fresh or frozen blueberries
Directions: Use a fork to punch holes in each pie crust and pre-bake for 10 min at 450. Remove from the oven and let cool. Combine the sugar, cornstarch, lemon juice, and lemon zest in a large bowl. Next, mix in the blueberries (if using frozen, let them sit out for 15 min and drain any liquid). Pour the mixture into a pie crust. Using the other pie crust, slice vertical strips and lay over the blueberry mixture vertically and horizontally. Bake for 25-30 min. Remove from the oven and let sit for one hour before you dig in! XO