Photography: Pornchai Mittongtare; Food Styling: Claire Stancer; Prop Stylist: Robin Turk

This summery fruit pie is loaded with skin-protective blueberries and mangoes. The almond-flour crust is flaky, tender and free from gluten and dairy, which can exacerbate skin inflammation. Make sure the shortening is very cold for the best results; spoon teaspoons onto a sheet of parchment and freeze briefly until it's firm. We used fresh fruit, but frozen blueberries and mangoes are a great substitution. Serve it with dairy-free ice cream or beat coconut cream for an easy whipped topping. 

For more about this recipe: Eating to Beat Skin Inflammation

  • 10Servings

Ingredients

  • 2 1/2 cups blanched almond flour
  • 3/4 cup tapioca flour 
  • 1 tsp. salt
  • 1/2 cup chilled vegan shortening 
  • 6–10 Tbs. ice water
  • 2 cups fresh blueberries
  • 2 cups diced mango
  • 1 Tbs. lemon juice
  • 1/2 cup coconut sugar or organic unrefined cane sugar
  • 1/4 cup ground chia seeds

Preparation

  1. Combine almond flour, tapioca flour, and salt in food processor, and pulse to mix. With food processor running on low, add shortening a few teaspoons at a time until mixture resembles coarse meal. Add a few tablespoons ice water, pulsing between each addition, until mixture forms a firm but pliable dough.
  2. Transfer dough to a parchment-lined surface and gather it into a ball, kneading once or twice. Divide ball into two separate balls; flatten each into a disc, wrap in plastic, and refrigerate 1 hour.
  3. Preheat the oven to 400°F. Lightly grease pie pan. In medium bowl, combine blueberries, mango, lemon juice, sugar, and chia seeds. Toss gently to mix.
  4. Roll first ball of dough into 12-inch circle on sheet of parchment. Transfer to pie pan, and carefully trim excess, leaving about 1/2 inch hanging over edges. Roll out other ball of dough and cut into 8 even strips.
  5. Transfer fruit mixture to pie pan. Carefully lay strips over top of filling, weaving them together to make a lattice. (Alternatively, lay four strips horizontally and then lay four strips vertically, without weaving strips.) Trim overhang, leaving about 1/2 inch hanging over edges. Roll overhang toward the pie, sealing firmly.
  6. Bake pie 20 minutes, then lower heat to 350°F, and continue baking 25–30 minutes more, until crust is golden and filling is bubbly. Remove from oven and cool 30 minutes to 1 hour. Serve slightly warm or at room temperature. 

Nutrition Information

  • Calories: 380
  • Carbohydrate Content: 32 g
  • Fat Content: 27 g
  • Fiber Content: 6 g
  • Protein Content: 7 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 250 mg
  • Sugar Content: 15 g
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