Desssert

Personal Blueberry Pistachio Pie with a Streusel Topping

Yields 8 personal pies

 

Filling Ingredients:

10 oz fresh or frozen blueberries

2 teaspoons maple syrup

2 tablespoon organic evaporated cane sugar

Zest of half a lemon, plus 1 teaspoon lemon juice

½ teaspoon vanilla extract

¼ teaspoon sea salt

1 tablespoon arrowroot powder

1 tablespoon organic flour

1 bag Setton Farms Blueberry Coconut Pistachio Chewy Bites, divided

1 pre-made pie crust, thawed and flattened

 

Streusel Topping Ingredients:

½ cup organic flour

2 tablespoons evaporated cane sugar

¼ teaspoon sea salt

¼ teaspoon ground Ceylon cinnamon

¼ cup vegan butter

Directions:

Preheat oven to 375°.

 

Cut out 3-inch circles of crust from dough and gently place in greased cups of cupcake pan. Set aside.

 

Place blueberries in a large bowl. Combine with maple syrup, sugar, lemon zest and juice, vanilla extract, sea salt, arrowroot and flour. Gently toss to coat. Dice 4 Setton Farms Blueberry Coconut Pistachio Chewy Bites and fold into mixture. Set aside.

 

In a large bowl, using a pastry whisk, combine flour, sugar, sea salt, cinnamon and vegan butter. Mix until coarse and crumbly. Dice 2 Setton Farms Blueberry Coconut Pistachio Chewy Bites and fold into mixture, until just combined.

 

Add blueberry mixture to each pie and top with topping. Place cupcake pan on large walled sheet pan to catch any runoff.

 

Bake for about 35-38 minutes or until golden brown and bubbling in center. Let cool in pan for about 15-20 minutes, then transfer to a cooling rack to cool completely.

 

Source: Spork Foods

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