Cherry Blueberry Pie
- 2 (14.5 ounce) cans tart cherries, (in water), drain and reserve liquid
- 11/2 cups fresh blueberries
- 3 tablespoons cornstarch
- 3/4 cup plus 1 teaspoon granulated sugar, divided
- 2 cups oat flour, divided
- 2/3 cup light brown sugar, packed and divided
- 7 tablespoons coconut oil, or non-dairy butter, melted and divided
- 1 teaspoon salt, divided
- 1/2 cup old fashioned rolled oats
- 3/4 teaspoon ground cinnamon
Coconut Whipped Cream
- 2 cans full fat coconut milk, chilled in the refrigerator for 8 hours or overnight
- 2/3 cup plus 2 teaspoons powdered sugar
First, preheat your oven to 350ºF. Whisk cornstarch, 3/4 cup granulated sugar and 3/4 cup cherry juice reserved from the can (the rest can be discarded) in a medium sauce pan over medium-high heat; bringing it to a boil. Cook until mixture thickens, about 1 to 2 minutes. Remove from heat and stir in cherries and blueberries. Set aside.
For the crust, combine 1 1/4 cups oat flour, 1/3 cup brown sugar, 4 tablespoons melted coconut oil (or non-dairy butter) and 1/2 teaspoon salt in a large bowl, and stir until blended. Press evenly on bottom and up the sides of a 9-inch pie plate. Bake until set and lightly browned, about 20 minutes.
For the topping, combine rolled oats, cinnamon, remaining 3/4 cup oat flour, 1/3 cup brown sugar, 1 teaspoon granulated sugar, and 1/2 teaspoon salt in a large bowl. Then stir in the remaining 3 tablespoons of melted coconut oil (or non-dairy butter). Stir well until the mixture begins to clump.
Spoon the cherry berry filling into the baked pie crust and then top evenly with oat crumb topping mixture. Place the pie on the top rack of your preheated oven. Then, place a foil-lined baking sheet on the rack just below to catch any drips. Bake until juices are bubbling and the topping is browned, about 30 minutes.
Cool completely on a wire rack until the filling is firm, about 2 hours.
While you wait for the pie to cool, make the coconut whipped cream. Start by placing a glass or metal mixing bowl in the freezer to chill for 10 minutes (if using a stand mixer to make the whipped cream, be sure to chill the bowl appropriate for that machine),
Then, open chilled cans of coconut milk and add only the thick, hardened cream to the chilled bowl. Discard the liquid.
Beat the cream with an electric hand mixer or stand mixer on high until smooth, about 30 seconds. Then, add the powdered sugar and beat on low for the first 10 seconds, and then on high for one minute or until fluffy and resembles whipped cream.
When the pie is cool, serve with the whipped cream or even non-dairy vanilla ice cream.