Summertime, summertime, sum, sum, summertime. What comes to mind when you think of summertime? My thoughts stray to fruit pies: especially cherry blueberry pie and peach pie. That’s because my Mom used to make a mainly raw peach pie which she topped with whipped cream and which was soooo delicious.
This peach pie became a family favorite and something that really said SUMMER to our extended clan. I’ve adapted my Mom’s recipe to make an AIP cherry blueberry pie that is mostly raw and which you can top with coconut yogurt or coconut whipped cream. But … keep your eyes peeled for a mostly AIP raw peach pie recipe which will be coming soon.
Some of you who live in parts of the world other than the sunny Okanagan in British Columbia Canada may find it hard to believe that we grow a LOT of fruit here. There are cherry, peach, apple, nectarine, and apricot orchards. Blueberries, raspberries and strawberries are grown commercially as well as grapes to supply a thriving wine industry.
In the summertime it can get up to about 40 degrees Celsius (104 F); today it is a lovely sunny 30 degrees (86 F). Who knew? We all have preconceived notions about far off places in the world and I imagine that when you think of Canada, cherry orchards and heat may not be the first things that come to mind. LOL.
So how much fructose is in my cherry blueberry pie?
I know that I’ve been harping on about the amount of fructose that we can safely eat in a day while on the autoimmune protocol. The recommendation from the Paleo Mom is to keep our intake of fructose to 10-20 g per day. That doesn’t mean restricting our intake of fructose to zero; it means keeping the consumption of fructose to between 10 and 20g per day.
So, how much fructose is in this cherry blueberry pie? Using fructose information I found at Family Wellness I calculate that this pie contains, at the most, 80g of fructose so if we slice the pie in eighths then we would be consuming 10g of fructose per slice. That means restraint and no more than one slice a day!
Food to Heal Ourselves
Yields 8 slices
Delicious cherry blueberry pie that will remind you of summer. Fructose content: 1/8 pie slice = 10g.
30 minPrep Time
20 minCook Time
50 minTotal Time
4 cups fresh or frozen blueberries = 2 cups cooked
6 tablespoons arrowroot powder
6 tablespoons freshly squeezed lemon juice (about 2 medium sized lemons)
1/3 cup honey
3 cups quartered sweet cherries divided into equal amounts
Prepare and bake the pie crust in a 10 inch pie plate the day before to save time the day of.
Add fresh or frozen thawed blueberries to a medium sized pot.
Simmer on low heat until cooked through stirring now and then.
If using fresh blueberries you can mash them at this point.
Add the honey and pinch of salt to the hot blueberries.
In a medium size bowl mix lemon juice with the arrowroot powder making sure that it is all incorporated into the liquid.
Remove the pot with the hot blueberry mixture from the heat.
Add some hot blueberry mixture to the arrowroot powder/lemon juice mixture and stir well.
Continue to add hot blueberry mixture to this bowl of lemon juice and arrowroot powder stirring well after each addition until you have about 1 cup.
Carefully add this blueberry/lemon juice/arrowroot powder mixture to the hot blueberry mix in the pot stirring well.
Return the pot to a low heat and continue to cook and stir until the blueberry mixture begins to thicken and loses its cloudy appearance. You will know when this happens.
Allow this mixture to cool for 30 minutes.
Pit and quarter 3 cups of sweet cherries.
Add half the prepared cherries evenly over the prepared pie crust.
Stir a final time and pour half the somewhat cooled blueberry mixture evenly over the cherries.
Add the rest of the cherries sprinkling evenly over the blueberry mixture.
Pour the rest of the blueberry mixture over the cherries.
Spread out if it is not even.
Don't add the arrowroot mixture directly to the hot blueberries as the arrowroot mixture could cook in lumps as it hits the hot blueberry mixture.
See this recipe on Phoenix Helix Recipe Roundtable #130