Upgraded Mom’s Berry Pie
Mother’s Day is just around the corner and what would be better way to celebrate it than bake a pie as sweet as mom on her special day. With this easy and healthy recipe, you’ll whip up quickly a delicious pie, mom’s berry pie of course!
Mom’s berry pie is a childhood fave of mine, but this upgraded version of it suits better to most diets and dietary demands or restrictions. To be more precise, this pie is milk-free, gluten-free, egg-free, vegan and you can make it without any added sugar if desired. And before you even wonder if this pie holds together without eggs, no worries, as soy yogurt does the trick.
I’ve been using Alpro Natural with coconut for a while now (it’s just so delicious!), but it’s already quite sweet itself, so I didn’t add any sweetener at all to this pie. So, you can use either plain or flavored soy yogurt and adjust the sweetness by adding sweetener little by little. Of course, berries you’re using have an effect on the end result, for example, sour red currants may need a bit more sweetener than sweet strawberries.
1 dl mild tasting oil (use exactly what you like most, this time I used avocado oil because I like its taste)
1/2 dl coconut sugar, for low sugar version use erythritol
1 tsp vanilla extract
3 dl oat flour (gluten-free flour mix works also)
1 dl (gluten-free) rolled oats
1 tsp baking powder
1/2 dl soy milk
Ingredients for filling:
500g soy yoghurt, plain or flavored (I used Alpro Natural with coconut this time)
1/2 dl coconut sugar or erythritol (if soya yoghurt is flavored, you may not need any additional sweetening at all. So, add a little at a time.)
1 tsp vanilla extract
350-400 g berries according to your taste
• Preheat the oven to 200°C.
• Mix oat flour, rolled oats and baking powder in a bowl. Combine oil, sweetener of your choice, soy milk and vanilla extract in a separate bowl.
• Combine mixtures and mix well.
• Pat the dough into round pie pan with fingers and pre-bake the crust about 10 minutes or until it gets a little color. Avoid burning edges!
• In the meanwhile, mix soy yogurt with vanilla extract and additional sweetening if using.
• Sprinkle the berries evenly over the crust and pour the yogurt over everything.
• You can also mix the berries first into the yoghurt and pour it over the crust but do it gently so that the berries don’t break.
• Bake the pie for about 20 minutes in the middle of the oven.
• Let the pie cool completely before serving, preferably overnight in the fridge, as the soy yoghurt firms up even more when it cools down.
Serve cold and store in the fridge fully covered so that the pie doesn’t absorb the flavors from the fridge.
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