It’s the time of year when much of Ontario’s produce is coming in to season all at once.
And I can’t shove it in fast enough.
Example: 3 peaches, a 1/2 pint of blueberries and 2 plums have crossed my lips in the last 2 hours.
I recognize I have a problem.
I just. can’t. stop.
The thing is, blueberries taste like real-life blueberries right now. Nothing like the vaguely sweet ‘berries’ found out of season.
Perfectly sweet and tart at once, so fresh they nearly pop when you bite in to them and chock full of bright flavour.
There is truly zero room for improvement.
This is an ideal pie recipe for fresh in-season fruit because it leaves the majority of the fruit intact, using a light syrup to mould it into pie form.
This also makes it a healthier choice while in no way compromising the delicious factor.
For a really easy option go ahead and use a pre-made pie crust. If you’re slightly more ambitious and want to try one of your own, the one I have pictured is as simple as it gets.
A whirl of graham crackers and toasted almonds combine with a small about of fat and an egg white to produce no-chill, no-roll crust with a healthier nutrition profile than a standard crust.
The entire pie also comes together in less than 30 minutes. Less than 15 if your crust is pre-made. Beat that Rachael Ray.
For all you non-bakers out there who fear making dessert for dinner parties or potlucks, bookmark this page ASAP.
I found this recipe myself last year when I was in a last minute panic to make an easy and quick dessert. It has never failed me since.