Blueberry Pie

BLUEBERRY PIE
(with Date-Walnut Crust)

Crust:
2 cups walnuts
1 cup dates
1/2 cup coconut

Blend nuts and dates in processor until they are crumbly and sticky. I added an 1/8 cup water to help the dates blend. Then add the coconut and blend again.

Smoosh the mixture into a pie plate and refrigerate.

(If you happen to have 2 pie plates, many recipes recommend pressing the 2nd pie plate on top of the first to make it even. I only have one so I used my fingers and a spoon)

Pie Filling:
6 cups of blueberries (2 cups or so pureed)
1/2 cup apple butter
1/8 tsp salt
1/4 cup cornstarch
1/2 Tbsp lemon juice

Put berries, apple butter, and salt in a pot and start to heat. When you have a little bit of cool-warm juice (not hot) pour that juice into a bowl with the cornstarch. Whisk the cornstarch and juice until it is a nice smooth liquid then add it to the berries. Bring the berries to a rolling boil for a minute or two until it looks like thick jam, then remove from heat. Add the lemon juice, stir, then pour into your nut crust. Chill in the fridge for 4-5 hours.

I top mine with coconut cream, which is sweet with no added sugar. I buy it in a can or carton of coconut milk and let the cream separate from the juice, then I mix some of the juice back in until it is the consistency I want.

ALTERNATIVES:
You can, of course, substitute pretty much any kind of fruit for the blueberries. If you use something like strawberries, there is no need to puree any of the fruit.