Recipe: Blackberry Pie
BLACKBERRY PIE WITHOUT ADDED SUGAR
Recipe author: Marja Folcke
Make the most of your blackberries and bake a delicious pie. Here's a recipe for a fresh and tart pie with an almond base and a filling of creamy mascarpone and blackberries. It's also made without any added sugar and will be perfect for afternoon coffee.
INGREDIENTS
Crust:
- 60 g butter
- 2 ½ dl almond flour
- 2 dl oat flour
- ½ dl Use Like Sugar
- 1 ½ tbsp Fiber syrup
- 1 tbsp fiberhusk
Blackberry filling:
- 3 ½ cups blackberries
- 2 dl mascarpone
- 1 ½ dl whipped cream
- 2-3 tbsp Use Like Sugar
- 2 tbsp water
- 1 tsp vanilla powder
- 2 gelatine leaves
INSTRUCTIONS:
Bottom:
Set the oven to 175 degrees. Mix all ingredients together with a mixer. Butter a pie baking form with a removable rim, about 35 x 11 cm or a round cake tin, about 22 cm. Press the dough into the bottom and up the sides. Bake in the middle of the oven for about 15 minutes. Then take it out and let it cool.
Blackberry filling:
Simmer the blackberries with water in a saucepan for 5-10 minutes and mash the blackberries as much as possible. Strain so that only the juice remains. Place the gelatine leaves in cold water for five minutes, remove and add to the warm juice and stir until combined. Add the remaining ingredients and mix with an electric whisk.
Spread the filling evenly in the pie form on the cake bottom and leave to set in the fridge for about 4 hours. Top with fresh blackberries and lemon balm!
