THE PICKY EATER
1
Preheat oven to 475 degrees F. Place flour, coconut sugar, and the butter in a medium bowl.
2
Using a pastry cutter, or 2 knives, cut the butter into the flour to achieve a “pea” size crumble. The crumbles should look like this.
3
Stir in the water, one tablespoon at a time, and gently form into a ball. Do not knead the pie dough.
4
Flatten dough and wrap in plastic wrap. Place in fridge for 15 minutes. Remove the plastic wrap from the dough and place in an 9" pan. Remove from plastic and press the shell down.
5
Combine finely chopped almonds, brown sugar, coarsely ground oatmeal and flour in a small bowl. Cut in butter until mixed and crumbly; set aside.
6
Boil pomegranate cherry juice in a medium saucepan until reduced to 1/2 cup. Meanwhile, mix 1/2 cup of reserved cherry juice drained from thawed cherries with cornstarch until blended.
7
Stir cornstarch juice mixture into reduced juice in saucepan and whisk until blended and smooth. Stir in sugar. Bring to a boil. Reduce heat & cook for 2 minutes. Stir in almond extract. Mix with cherries and blueberries.
8
Pour fruit filling into pie crust. Sprinkle topping over filling. – Place pie in preheated oven. Bake 12 minutes, and reduce heat to 350 degrees. Bake 35-40 minutes or until bubbly.
Cool before serving. For more recipes, visit pickyeaterblog.com!