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Fair warning — this 100% vegan pie is both time and labor intensive but could really be a hit at special occasions. If you need to impress someone with a dessert, consider this the ace up your sleeve.

Goji Berries Are Amazing

Goji berries, also known as Lycium barbarumLycium chinensiswolfberries (in England), and mede berries (in France) are high in vitamin Avitamin C, iron, and fiber. They’ve been appreciated as a therapeutic food in Asian cultures. They’re perhaps most remarkable for their high concentration of zeaxanthin, a nutrient with powerful antioxidant properties.

Recommended: Goji Berries by Navitas Naturals

Blueberries, Too

Blueberries are probably my favorite type of berry. They get their distinct, blue color from nutrients called anthocyanins. Anthocyanins are antioxidants that help protect against free-radical damage and even support both memory and brain health. And, because blueberries are high in vitamins A, C, and K, fiber, potassium, and folate, their nutritional value is off the chart.

This pie recipe is a perfect, rich treat that features a lavish nutty crust surrounded by layers of juicy peaches, goji berries, and blueberries. Let’s get started!

Goji Berry Recipe: Making A Goji & Blueberry-Peach Pie

Equipment

Ingredients

Crust

Peach Layer

Blueberry Layer

Goji Berry Layer

Instructions

Crust

  1. Place the flour and coconut sugar in a food processor. Process briefly to mix.
  2. Drop the chunks of vegan butter into the feed tube with the motor running and process quickly until the mixture is crumbly.
  3. Add the flax egg, almond, and organic pecans. Process until just combined. Do not overmix the crust.
  4. Form the dough into a flattened ball and press it into the bottom and sides of a 12-inch tart pan with a removable bottom. Chill the crust for 30 minutes.
  5. Preheat oven to 350°F.
  6. Bake the crust for 15 to 20 minutes, or until slightly brown around the edge. Cool the crust on a wire rack.

Peach Layer

  1. In a medium saucepan, mash the peaches together with the coconut sugar, lemon juice, and cornstarch (or arrowroot).
  2. Cook over medium heat for 5 minutes, or until the mixture thickens.
  3. Add the butter and stir until blended.
  4. Allow to cool slightly and pour into the cooled crust.
  5. Wrap the pie in plastic wrap and place in the fridge for at least 20 minutes. This allows the layer to thicken and set so that the layers don’t mix.

Blueberry Layer

  1. In a large saucepan, mash 2 cups of the blueberries with the coconut sugar, cornstarch (or arrowroot), lemon juice, and cinnamon.
  2. Cook over medium heat for about 10 minutes, or until thickened and translucent.
  3. Stir in the butter and the remaining whole blueberries.
  4. Allow blueberry mixture to cool slightly. This is done so that the heat doesn’t cause it to mix with the peach layer.
  5. Take pie crust out of the fridge and remove plastic wrap.
  6. Cover the peach layer with this blueberry mixture. Cover with plastic wrap and place pie back in fridge.

Goji Berry Layer

  1. Soak the organic goji berries in hot purified water for twenty minutes.
  2. In a large saucepan, mash 2 cups of goji berries with the coconut sugar, cornstarch or arrowroot, lemon juice, and cinnamon.
  3. Cook over medium heat for about 10 minutes, or until thickened and translucent.
  4. Stir in the butter and the remaining whole goji berries.
  5. Allow to cool slightly.
  6. Take pie out of fridge and remove plastic wrap
  7. Cover the blueberry layer with the goji berry mixture.
  8. Cover pie with plastic wrap and place back in fridge overnight. This allows the layers to solidify into a unique striped pattern.

Slice and enjoy!

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