Blackberry Pie

Pre-heat & Bake @ 325

30 Minutes, covered with aluminum foil then remove cover and bake for an additional

25 minutes

• Crust Bottom (Reference From: All Day I Dream About Food)
• 1 ¼ Cups Almond Flour
• 2 Tbs Coconut Flour
• 1 Tbs Swerve
• ½ Tbsp Stevia
• 1 Tbsp Arrowroot Starch
• 1 Large Egg
• 1 ½ Tbsp Melted butter or 2 Tbs of Coconut Butter (Manna)

Combine all ingredients and press into 9” pie pan. Place in freezer for 30 minutes to one hour depending how long it takes to make filling and crust top.

• Filling (Reference From: Food Network)
• 18 oz Blackberries
• ¼ Cup Swerve
• 2 Tbs Stevia
• 1 Tbs Cinnamon
• Zest and Juice from 1 Lemon
• 1 ½ Tbs Arrowroot Powder

Combine all ingredients in a medium size pan. Boil on stove until it starts to be syrupy then add arrowroot powder. Turn down low until it thickens then pour into pie dish.

• Crust Top (Reference From: All Day I Dream About Food)
• 1 Cup Almond Flour
• 1 Tbs Coconut Flour
• ¼ Tsp Xanthan Gum
• 3 Tbs Butter Melted
• ¼ Cup Swerve
• 2 Tbs Stevia
• 1 Large Egg
• ½ Tsp Vanilla Extract

Combine all and roll out into a shape of a rectangle. Cut off each ends to make it completely straight. Then cut into ½ “ strips.

• Topping 
• Sprinkle on mixture - 1 Tsp Swerve mixed with ¼ Tsp Cinnamon

Notes: Swerve is expensive that’s why Stevia has been added to the mixes. There's no after taste of Stevia since minimal amount is being used.