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Categories:
whole wheat pastry flour corn oil apple juice salt filling raspberries brown rice syrup tapioca flour cinnamon
Viewed: 8 - Published at: 6 years agoIngredients
- CRUST
- 2 cups whole wheat pastry flour
- 1/2 cup corn oil
- 1/3 - 1/2 cup apple juice
- 1/2 teaspoon salt
- FILLING
- 6 cups raspberries (3 pints)
- 1 1/2 1/2 cup agave nectar or 1 3/4 cups brown rice syrup
- 4 tablespoons tapioca flour
- 1/4 teaspoon cinnamon (optional)
Method
- Preheat oven to 350.
- FILLING:
- Rinse your raspberries lightly and set aside to dry. Some people don't rinse them for optimum flavor so if you don't suspect dirt or bugs, skip the rinsing. In a large bowl mix tapioca and sweetener. Add raspberries and gently but thoroughly toss them until they're evenly coated. Let sit while you prepare the crust.
- CRUST:
- Mix flour and salt in a medium bowl using a fork. Add oil and mix thoroughly. Add apple juice (use less for a crunchier crust or more for a softer one) and mix well. It will seem very wet but will dry out right away. Form a ball and roll out half the dough between 2 sheets of wax paper. Line a pie plate with the rolled out dough. Prick the bottom and sides a few times to get out any air bubbles. I usually put it in the oven for 5 minutes or so before filling it to prevent sogginess. Roll out the other half of the dough and set aside.
- Fill crust with raspberry filling and top with the top crust. Seal edges and prick the top a few times with a fork to let steam escape. Bake for 50 minutes. Let cool before slicing to allow the filling to set.
