The crumbly cinnamon and almond topping gives this blueberry pie a sweet and crunchy crown. Serve warm with a scoop of vanilla ice cream for a scrumptious dessert that will make you nostalgic for the good old days. Although you’ll need only 1 crust for this pie, I’d advise against cutting the piecrust recipe in half since it will make it difficult to handle. Instead, freeze the extra pie dough. You’ll be halfway done the next time your urge for pie comes up. Make this pie vegan by using butter substitute in the topping and crust.

　　

Ingredients

serves 12

　　1 No-Fail Piecrust, unbaked (page 77)

　　

FILLING

6 cups fresh blueberries, or frozen blueberries thawed and drained

　　1/2 cup light agave nectar

　　Juice of 1 lemon

　　1/4 cup arrowroot powder

　　

TOPPING

1 cup sprouted spelt flour or whole wheat pastry flour

　　1/3 cup almond flour (blanched almond meal)

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon sea salt

　　5 tablespoons unsalted butter or nonhydrogenated butter substitute

　　1/3 cup light agave nectar

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Mix all the filling ingredients together in a bowl and pour into the unbaked piecrust.

　　

Step 3

In a separate bowl, mix the topping ingredients with your fingers until blended. Crumble over the pie filling. Place the pie in the oven with a baking sheet on the rack below to catch any juices that spill. Bake for 40 to 50 minutes, until the crumb topping is golden and the filling is bubbly.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.