When Family comes, we cook

In the past month we've had loads of family come through to visit. Corey's parents, my aunt and uncle, my mom, brother, sister in law and their two kids. Everyone always wants to come in July/August because it's miserably hot and humid everywhere else except Seattle. It's absolutely gorgeous in Seattle from July-Oct. 

So anyways, when my family comes, we cook. We are southerners and all our parties and entertainment revolve around food and being in the kitchen. I learned some of my favorite recipes and cooking lessons from my mom and grandmothers. 

So  my aunt and uncle were first to come visits. During their visit we went to Mercer Island CrossFit and I coached while they worked out. Let's be real though, my aunt killed it and my unlce walked around and tried to talk to people during the WOD. He'll get there some day. After we walked down the street and picked bowls full of fresh blackberrys. 

The plan was to make a blackberry pie and I wanted to find a perfect paleo pie crust so we tried our hand at homemade crusts and ended with THIS one from Mickey Trescott off her blog Autoimmune Paleo, which is PERFECT!!!

SUMMER BLACKBERRY PIE

PREP TIME

30 mins

COOK TIME

1 hour

TOTAL TIME

1 hour 30 mins

Serves: 6-8

INGREDIENTS

• For the Crust:
• 1 cup coconut flour
• 1 cup arrowroot flour
• ¼ teaspoon sea salt
• ¾ cup coconut oil
• ½ c cold water
• For the Filling:
• 6 cups fresh blackberries, rinsed and drained
• ½ lemon, juiced
• ¼ cup honey

INSTRUCTIONS

1. Preheat your oven to 325 degrees. To make the crust, combine the coconut flour, arrowroot flour, and sea salt in a large bowl. Cut in the coconut oil with a pastry cutter or stand mixer (this tutorial
2. might be helpful) until you have pea-sized granules. Add the cold water, little by little, and mix until the dough is just moist enough to all stick together (it will still be pretty crumbly, not like regular dough).
3. Place in a 9-inch deep pie dish, and spread evenly across the bottoms and sides using your fingers. Prick some holes around the bottom with a fork, and bake for 20 minutes, or until lightly browned.
4. While the crust is baking, place 3 cups of the blackberries and the lemon juice in a small saucepan on medium heat. Bring to a boil, and then turn to low and cook for 20-30 minutes, or until the mixture has reduced and thickened. Take off the heat, stir in the honey and add the remaining blackberries. Pour into the baked pie crust, spreading it evenly into the corners.
5. Turn up the heat to 350, and bake for another 10 minutes. Remove from the oven and let cool before serving.

Note: we actually 1 1/2 the crust recipie with the intention of making strips on top of the pie. It didn't work so we just crumbled t he remaining crust on top to bake. 

The finished product