| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables |
Vegan |
Fruit, Pies, Crusts & pa, Vegan, Vegetarian |
8 |
servings |
INGREDIENTS
| 1 |
|
Baked Tahini Graham Pie Crust; see recipe |
| 1 1/2 |
lb |
Fresh or frozen blueberries |
| 1/2 |
c |
Light brown sugar |
|
|
Juice of 1/2 fresh lemon |
| 1 |
ts |
Cinnamon |
| 2 |
tb |
Arrowroot powder |
| 2 |
tb |
Cold water |
INSTRUCTIONS
Heat the blueberries in a saucepan over medium heat until they begin
to boil. Boil gently for 10 minutes.
Add the sugar, lemon juice, and cinnamon, and cook for another 2
minutes.
Mix the arrowroot well with the water, and pour mixture into the
simmering blueberries while stirring. Cook, stirring, until mixture
becomes clear and thick. Continue to cook for 1 minute. Remove from
heat and cool.
Spoon mixture into the pie crust and refrigerate for at least 2 hours
before serving.
Servings: 8.
Recipe by: Dr. Weil
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Nov 29, 1999, converted by MM_Buster v2.0l.
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