Blueberry Pie with Flax and Almonds

In this tasty pie, ground flax seed, almonds, yogurt, and honey add flavor and replace some of the sugar and butter of typical sour-cream blueberry pie recipes.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 418 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 1 cup graham cracker crumbs
• 4 cups fresh blueberries
• 0.5 cup sour cream
• 0.25 teaspoon salt
• 0.25 cup white sugar
• 0.25 cup honey
• 0.25 cup melted butter
• 0.75 cup flax seed meal
• 0.75 cup finely ground almonds (almond meal)
• 0.5 cup plain non-fat yogurt
• 0.25 cup rolled oats, ground into flour

Recipe Instructions

Step 1

Preheat an oven to 375 degrees F (190 degrees C).

Step 2

Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.

Step 3

Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.

Step 4

To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.

Step 5

Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.

Step 6

Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.