A commenter on the Subway Serendipity piece asked for the raw pie recipe. This is Blueberry Pie from Raw Food Made Easy for 1 or 2 People, by Jennifer Cornbleet (The Book Publishing Co., 2005). I use this book all the time. People think I create amazing raw food dishes, but in fact I don’t create anything; I just know what book to open. I highly recommend it. Also, if you go to Jennifer’s website, you can get more useful info and order the book’s companion DVD.

BLUEBERRY PIE

from Raw Food Made Easy for 1 or 2 People

copyright 2005 by Jennifer Cornbleet

3 cups Almond Crust or Walnut Crust (see below)

4 cups fresh or frozen blueberries (thaw and drain well, if frozen)

3/4 cup pitted medjool dates, soaked

1 tablespoon fresh lemon juice

Scoop the crust into a pie plate or tart pan (9-inch). Use a light circular motion with your palm

 and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4-inch of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where he bottom of the pan joins the sides. Press the crust against the pan’s sides, shaping it so that its edges are flush with the rim. Place in the freezer for 15 minutes.

Place 1 1/2 cups of blueberries along with the dates and lemon juice in a blender, and process until smooth. Transfer to a mixing bowl, add the remaining blueberries, and mix well. Remove the crust from the freezer. Pour the blueberry filling into it and press down with a rubber spatula.

Bring to room temperature or warm in a slow oven or dehydrator. (To warm, preheat the oven to 200 degrees F. Turn off the oven, insert the Blueberry Pie, and warm for 15 minutes. Alternatively, heat the Blueberry Pie for 30 minutes in a food dehydrator set at 105 degrees F.) Covered with plastic wrap in the refrigerator, Blueberry Pie or Tart will keep for three days.

WALNUT CRUST

from Raw Food Made Easy for 1 or 2 People

copyright 2005  by Jennifer Cornbleet

2 cups raw walnuts, unsoaked

1 cup unsweetened shredded dried coconut

1/4 teaspoon salt

1/2 cup pitted medjool dates, unsoaked

Place the walnuts, coconut, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the dates and process until the mixture resembles coarse crumbs and begins to stick together. Don’t overprocess. Stored in a sealed container, Walnut Crust will keep for one month in the refrigerator or three months in the freezer.

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