Dr. Tae Yun Kim, has been encouraging all her students to eat organically, eat good foods, balanced diet. Part of that is eating mostly whatever is in season!
It is definitely berry season here in Northern California, and right at the moment, black berries are prime time! They are delicious right as they are, but if your family got a ton of them – what’s the best option? For us, that would be pie!
Now, I had in mind, to show you each step how I make the pie, but somehow the pie ended up in the oven and had completely forgotten to take pictures. Sigh. Maybe I needed to make another pie?
As so often happens, a quote right out of Dr. Tae Yun Kim‘s book “Seven Steps to Inner Power” came to mind:
“The key to creating harmony in all your life is to live only in the present moment. Do you do that? don’t be surprised if you find that an examination of your thought habits reveals that you never or hardly ever live in the present moment. When it is now, how often are you mentally somewhere else, thinking or worrying about what just happened or what’s going to happen? Is your mental video recorder constantly playing pictures of the past and concerns for the future? If so, you are giving up your creative power in the present moment.” (Seven Steps to Inner Power, page 53,54)
Yes, guilty as charged! As I was putting together the pie, my mind was elsewhere, and it was obvious. I was far away from the present moment, and I forgot to take pictures of what I was making. Luckily, I did measure out everything right, and the pie was smashing success!
Normally, I use this pie crust recipe from Shirley. It is very simple, and easy, and most importantly, it tastes like pie crust is meant to taste – good! Not some cardboard imitations of a pie crust! Some pies, I love crustless. But some pies must have a good, old-fashioned crust, and this is one of them.
For the filling, I do a standard 5-6 cups of blackberries mixed with a little cinnamon and approximately 3 -4 TSP of either arrowroot, or tapioca starch, or corn starch if I don’t have anything else. I use coconut sugar to taste, it depends on how sweet the berries are. I have also found that honey works very well!
Sometimes I mix in cinnamon, sometimes vanilla, sometimes even almond extract. Once in a while I sprinkle some lemon juice – I don’t really measure too much for the filling other than perhaps the amount of starch. Oh, confession time – sometimes I let the berries soak in some brandy – also very very good!
As you can see from the pictures, this time I did something I normally don’t do – I used a ready-made gluten-free pie crust. This came from Whole Foods Store. I had just gotten my cast removed and can move now, but at the same time – this moving is also a lot more painful – therefore the shortcut on the crust.
For the topping, I used this recipe – delicious and gluten free!
So, here is the finished beauty – I did not forget to take pictures of the baked pie!
Additional note: This pie was made with all gluten free ingredients. The oatmeal/oat flour was certified gluten free, and the rest of the items were naturally gluten free.