Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

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Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
FOR THE CRUST
FOR THE FILLING

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

418 calories; protein 9.1g; carbohydrates 47.6g; fat 23.6g; cholesterol 45.7mg; sodium 209mg. Full Nutrition
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