Vegan Triple Berry Pie
Author: 
Recipe type: Pie
Serves: 8 slices
 
A summer favorite, with less sugar and an easy GF crust. It's great topped with vegan ice cream or whipped cream.
Ingredients
  • For the Crust:
  • GF Graham crackers, one row or about 2 cups crushed into crumbs
  • 6-8 Tbs coconut oil or butter (about ½ c)
  • Pie Filling:
  • 1½ c blueberries
  • 2 c raspberries
  • 2 c strawberries, sliced
  • 1½ Tbs lemon juice
  • 2½ Tbs corn starch
  • ⅓ - ½ c coconut sugar (depending on sweetness of berries)
  • Topping:
  • 1½ c oatmeal
  • 1 tsp cinnamon
  • ¼ c brown sugar
  • 4 Tbs coconut oil or butter
Instructions
  1. Preheat oven to 375 degrees and grease a pie dish
  2. For the crust: In a small mixing bowl with a fork mix in the coconut oil or butter with the Graham cracker crumbs.
  3. Keep adding butter or oil until the crumbs are well coated and will easily form a pie crust.
  4. Pour the crust mixture into the pie dish and press to make a pie crust.
  5. For the pie filling: Mix the berries, sugar, lemon juice and corn starch in a medium mixing bowl.
  6. Pour over the Graham cracker pie crust.
  7. To make the topping: Mix the oatmeal, cinnamon, brown sugar and coconut oil or butter in a small mixing bowl, until crumbly (like a topping for a crisp). I prefer using a fork.
  8. Pour the oatmeal topping over the berries.
  9. Bake for 45 - 50 minutes, until oatmeal topping is lightly browned.
  10. Let cool for 1 hour before serving
  11. Or you can serve after it cools for half hour, topped with your favorite ice cream (so the ice cream melts). It's just harder to dish out this way.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2014/08/04/weekend-fun-cda-beach-berry-picking/