Noor’s “I can’t Believe it’s Blackberry Pie” and “Awesome Apple Pie”

Well what do you know, it’s pie season. While many people enjoy every bite of flaky crusted warm pies, others enjoy crumbles and cookies. The holiday season is about baking, but it doesn’t mean you are limited to making your pies and treats unhealthy. One of my siblings loves apple pie, and the store-bought one scares me, mostly because it has over 20 ingredients, half of which none of us can pronounce. I decided to make my own altering one of my old recipes.  I threw in two pie recipes, two birds in one stone. Enjoy! 

Ingredients:

Whole wheat pastry pie crust:

2 cups 100% stone ground whole wheat pastry flour

3/4 cup grass-fed butter or Organic Virgin Coconut Oil

1 teaspoon Himalayan Pink Salt or Unrefined Real Salt

5-8 tablespoons ice water

Noor’s awesome fresh blackberries filling:

2 packs fresh blackberries (about 2 cups)

2-4 tablespoons raw Coconut Palm Sugar

1 tablespoon 100% stone ground whole wheat pastry flour

Noor’s awesome organic apple pie filling:

3 honey-crisp organic apples (I did NOT peel ;-))

1 tablespoon fresh squeezed lemon juice

1 tablespoon ground cinnamon

¼ cup Coconut Palm Sugar

Noor’s awesome crumble topping

1 cup 100% whole wheat pastry flour

½ cup Coconut Palm Sugar

¼-1/2 cup Organic Virgin Coconut Oil

1 tablespoon ground cinnamon (ONLY for the apple pie.)

 

Directions:

STEP 1

Whole wheat pastry pie crust:
Mix the pastry flour and salt in a large bowl. Add the butter/coconut oil, scoop it into about 16 smaller pieces and use your hands to crumble. Leave coarse crumbs but not too large.
Add one tablespoon of water at a time and knead.
Shape into a disc and cover with wrap and refrigerate for 30 minutes.

Mix flour and salt. Toss in "butter spread" in small pieces.

Mix flour and salt. Toss in “oil spread” in small pieces.

Add water one tablespoon at a time and knead.

Add water one tablespoon at a time and knead.

Separate into two.

Separate into two.

Shape into disc and  cover with wrap well.

Shape into disc and cover with wrap well.

STEP 2 

Noor’s awesome crumble topping:
Mix the flour and sugar in a bowl. Divide EVENLY into two separate bowls.
Add cinnamon to one bowl and mix well.
Add in the butter/oil in small pieces and use hands to crumble into coarse crumbs (use a kneading method as well).
Set aside until you fill your pie crust with the filling.

Crumble in buttery spread.

Crumble in buttery spread.

STEP 3

Noor’s awesome PIES:
Preheat the oven to 350 degrees. When ready to make the pie you can either roll it out (with a rolling pin) or simply stick it in the 9 inch pie crust and use your palms to press and spread. Make an edge, the higher the better.
Place the fillings (apple or blackberry) in the pie shell, careful not to go over the edges.
Top each with the crumble topping. Bake for 35-40 minutes or until topping is browned.
Allow to cool or serve warm. Enjoy this as a treat! 
 

Slice fresh apples

Slices of fresh organic apples

Add lemon, Truvia, and cinnamon.

Add lemon, palm sugar, and cinnamon.

Blackberry

Blackberries

Roll or pat.

Roll or pat.

2 pies

2 pie crusts

Filling topped with crumble, pre-baked.

Filling topped with crumble, pre-baked.

Done!

Done!

Close up

Close up

Organic, pure, delicious.

Organic, pure, delicious.

Told you….pie and junk don’t always belong in the same sentence. 😉

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Noor’s Natural Element, Guilt-Free, Finger-Licking Blackberry Cheesecake

It’s no wonder why cheesecake always has the bad rep; it begins with a crust full of partially hydrogenated oils, bleached flour, and some sugar too. It ends with a sugary topping we misinterpret for “fruit”. Let’s not forget that culpable feeling after eating such a treat.

 So instead of eating that and having to remorse, I created what I call the Natural Element Blackberry Cheesecake, full of natural ingredients, or “elements” our bodies can digest normally.  

This is a NO-BAKE recipe and the only tools you need is your food processor, a medium bowl, hand blender, and a spatula.

 

 

Crust Ingredients:

1 cup pitted dates (soaked is better for your food processor!)

1 cup raw cashews

¼ cup raw almonds or raw walnuts 

3/4 cup shredded unsweetened coconut

2-4 tablespoons hot water

 

Filling Ingredients:
2 packs Organic cream cheese (or my popular coconut “no dairy-cheese” recipe to come later)

½ cup unsweetened almond milk (or any type of milk)

1/8 cup Organic Raw Honey or Organic Coconut Palm Sugar

2 packs (about 1 ½ cups) fresh blackberries*

 

*You can substitute blueberries, strawberries, raspberries, mango, etc 

Directions:

STEP 1

Place all “can’t get healthier crust” ingredients into your food processor and blend well until dough like (the crust would look better w/ chunks of nuts/dates showing but not too coarse). PRESS into a pie pan using a spatula or back of a spoon.

Noor's Nut Crust

Noor’s Nut Crust

STEP 2

In a medium bowl hand blend the cream cheese, almond milk, and Raw Honey/Coconut Palm Sugar. Blend on medium-high until very creamy and no chunks remain.

Image

Hand blend cream cheese, almond milk, and Raw Honey/Coconut Palm Sugar.

STEP 3

Cut a few blackberries in half, toss in all berries and fold with a spatula.

Fold in blackberries.

Fold in blackberries.

STEP 4

Scoop into the pie crust keeping the crust showing on the edges. Cover with wrap and freeze several hours or overnight.

Ta-da

Ta-da

Yum

Yum

*When ready to serve slice and top with fresh blackberries or make a quick blackberry sauce (smashed fresh blackberries). 

Side view.

Side view.

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