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Blackberry and cho cho pie with crumble topping
Imagine an apple crisp and a blackberry pie had a baby. It becomes this magical, crumbly pie.
YIELDS
1
Ingredients
Pie Crust
- 2 1/2 cups coconut flour or fifty-fifty almond flour and coconut flour), plus additional for dusting the work surface
- 1 teaspoon sea salt
- 1/3 cup coconut sugar or 1/4 cup monk fruit sugar
- 10 tablespoons cold European-style vegan butter or dairy grass-fed butter, cubed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup ice water as needed
Filling
- 2 medium chayote squash, peeled
- 2 cups water
- 2 whole cloves
- 3 whole allspice berries
- 2 pints blackberries
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons arrowroot starch
- 1/4 teaspoon sea salt
- 2 tablespoons vegan cashew butter or dairy grass-fed butter, chopped
Crumble topping
- 1/2 cup coconut sugar or 1/4 cup monk fruit sugar
- 3/4 cup almond flour
- 1/2 cup cubed cold vegan cashew butter or dairy grass-fed butter
- 2 tablespoons gluten-free quick cooking oats
Directions
Pie Crust
- Preheat the oven to 350° F. Grease a 9-inch pie pan with coconut oil spray.
- Place coconut flour, sea salt, coconut sugar, butter, egg, and vanilla extract into a food processor, starting with half of the ice water. Pulse the ingredients until they come together into a ball. If the mixture does not come together, add the remaining ice water and pulse again.
- Transfer the dough ball onto a coconut-floured surface.
- Press into a disk. Flip the disk to coat it in coconut flour. Place the dough disk between two pieces of parchment paper and roll out to 12 inches in diameter, large enough to fill the bottom and sides of a nine-inch pie pan.
- Place the dough sheet, still between pieces of parchment paper, into the refrigerator and chill for 45 minutes.
- Carefully remove one sheet of parchment paper.
- Press the chilled dough disk, paper side up, into the prepared pie pan, pressing up and just over the sides.
- Remove the second sheet of parchment paper.
- Par-bake the crust for 10 to 12 minutes. Allow cooling before filling. The par-baked pie crust can be stored at this point in the refrigerator until ready to use, if baking within 24 hours, or in the freezer for up to one month.
- Make sure to thaw completely before filling.
Filling
- In a small pot over medium heat, place the whole peeled chayote squash, water, half a cup of the coconut sugar, whole cloves, and allspice berries.
- Bring up to a boil and reduce to a simmer. Cook for 10 minutes. Remove the chayote from the cooking water and allow to cool before slicing it into one-quarter of inch-thick slices.
- Preheat the oven to 400°F.
- In a large bowl, combine the squash, blackberries, and the remaining half a cup of coconut sugar. Add the ground spices, lime juice, arrowroot starch, salt, and chopped butter. Once combined, pile the filling into the parbaked pie crust.
Crumble topping
- In a food processor or in a bowl by hand with your fingers, pulse and combine the crumble topping ingredients until a lumpy sand-like texture is achieved.
- Sprinkle the topping all over the top of the pie filling.
Bake and Serve
- Bake the pie until bubbly around the edges, and until the crumble topping is a deep golden brown, 30 to 40 minutes.
- Allow cooling to room temperature before cutting. Serve and enjoy!
