Dixie's Blueberry Pie

 
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Crust 
1 c. almonds (soaked makes a much moister crust; if you want them to help soak up moisture from the filling, then the filling won't be so runny, you can soak and dehydrate before using.)
1 c. medjool dates

Layer
large handful blueberries

Filling 
rest of a pint of blueberries (after handful removed)
1/4 c. coconut
1/4 c. pine nuts
1 T. lemon
3-5 dates Optional, only if sweeter is wanted

To make crust, process almonds and dates. Press into pie dish. You can either dehydrate it or leave as is. Arrange blueberries on top of the crust for a layer between the crust and the filling. To make the filling, process all ingredients until smooth and pour over blueberries/crust.

(You can substitute any fruit for the blueberries.) 

- by Dixie Story

See also Dixie's Peach Pie

***Comments:
I add 3 Tbl honey to the crust mixture, as the dates and nuts alone weren't enough to make a pressable crust - but then again I was using unsoaked almonds this time. I used finely shredded dry unsweetened coconut for the filling and I topped the pie with a handful of thickly chopped dry unsweetened coconut for garnish. I didn't have dates for the optional ingredient in the filling, but it wasn't sweet enough for me as it was, so I added 1 Tbl honey to the mixture. This pie is delicious!! Absolutely delicious.
- Michelle Reeves


Preparation and Photo by Michelle Reeves