3-layer-goji-blueberry-peach-pie-300x200Goji berries are an excellent source of antioxidants and nutrients, you might even call them a legitimate superfood. They’re a great snack on their own, but if you’d like to switch it up and experience them in a new way, this goji, blueberry, and peach pie is unparalleled. Fair warning — this 100% vegan pie is both time and labor intensive but could really be a hit at special occasions. If you need to impress someone with a dessert, consider this the ace up your sleeve.

Goji Berries Are Amazing

Goji berries, also known as Lycium barbarumLycium chinensiswolfberries (in England), and mede berries (in France) are high in vitamin Avitamin C, iron, and fiber.[1] They’ve been appreciated as a therapeutic food in Asian cultures.[2] They’re perhaps most remarkable for their high concentration of zeaxanthin, a nutrient with powerful antioxidant properties.[2]

Blueberries, Too

Blueberries are probably my favorite type of berry. They get their distinct, blue color from nutrients called anthocyanins. Anthocyanins are antioxidants that help protect against free-radical damage[3] and even support both memory and brain health.[4] And, because blueberries are high in vitamins A, C, and K, fiber, potassium, and folate, their nutritional value is off the chart.[5]

This pie recipe is a perfect, rich treat that features a lavish nutty crust surrounded by layers of juicy peaches, goji berries, and blueberries. Let’s get started!

Three-Layer Goji Blueberry Peach Pie

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Equipment

  • Food processor
  • 12-inch tart pan with a removable bottom
  • Wire rack
  • Large saucepan
  • Medium saucepan
  • Masher
  • Plastic wrap
  • Wooden Spoon

Ingredients

Crust

  • 1 1/4 cup organic blanched almond flour (almond flour is gluten-free)
  • 2 tablespoon of organic coconut sugar
  • 1/8 teaspoon of organic nutmeg
  • 5 tablespoons of organic vegan butter or (or substitute 5 tbsp walnut butter or coconut oil)
  • 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
  • 1/2 teaspoon almond extract
  • 1/2 cup finely chopped pecans

Peach Layer

  • 3 cups of organic peaches peeled and sliced
  • 2 tablespoons of organic coconut sugar
  • 1 tablespoon of organic lemon juice
  • 1 tablespoon of organic cornstarch (or substitute 1 tbsp arrowroot)
  • 1 tablespoon of organic vegan butter (or substitute 1 tbsp walnut butter or coconut oil)

Blueberry Layer

  • 4 cups of organic blueberries
  • 1/4 cup organic coconut sugar
  • 1 tablespoon of organic cornstarch (or substitute 1 tbsp arrowroot)
  • 1 tablespoon of organic lemon juice
  • Dash of organic ground cinnamon
  • 1 tablespoon of organic vegan butter (or substitute 1 tbsp walnut butter or coconut oil)

Goji Berry Layer

  • 4 cups goji berries – presoak twenty minutes in organic peach juice or purified water to soften
  • 1/4 cup organic coconut sugar
  • 1 tablespoon of organic cornstarch (or substitute 1 tbsp arrowroot)
  • 1 teaspoon of organic lemon juice
  • Dash of organic ground cinnamon
  • 1 tablespoon of organic vegan butter (or substitute 1 tbsp walnut butter or coconut oil)

Instructions

Crust

  1. Place the flour and coconut sugar in a food processor. Process briefly to mix.
  2. Drop the chunks of vegan butter into the feed tube with the motor running and process quickly until the mixture is crumbly.
  3. Add the flax egg, almond, and organic pecans. Process until just combined. Do not overmix the crust.
  4. Form the dough into a flattened ball and press it into the bottom and sides of a 12-inch tart pan with a removable bottom. Chill the crust for 30 minutes.
  5. Preheat oven to 350°F.
  6. Bake the crust for 15 to 20 minutes, or until slightly brown around the edge. Cool the crust on a wire rack.

Peach Layer

  1. In a medium saucepan, mash the peaches together with the coconut sugar, lemon juice, and cornstarch (or arrowroot).
  2. Cook over medium heat for 5 minutes, or until the mixture thickens.
  3. Add the butter and stir until blended.
  4. Allow to cool slightly and pour into the cooled crust.
  5. Wrap the pie in plastic wrap and place in the fridge for at least 20 minutes. This allows the layer to thicken and set so that the layers don’t mix.

Blueberry Layer

  1. In a large saucepan, mash 2 cups of the blueberries with the coconut sugar, cornstarch (or arrowroot), lemon juice, and cinnamon.
  2. Cook over medium heat for about 10 minutes, or until thickened and translucent.
  3. Stir in the butter and the remaining whole blueberries.
  4. Allow blueberry mixture to cool slightly. This is done so that the heat doesn’t cause it to mix with the peach layer.
  5. Take pie crust out of the fridge and remove plastic wrap.
  6. Cover the peach layer with this blueberry mixture. Cover with plastic wrap and place pie back in fridge.

Goji Berry Layer

  1. Soak the organic goji berries in hot purified water for twenty minutes.
  2. In a large saucepan, mash 2 cups of goji berries with the coconut sugar, cornstarch or arrowroot, lemon juice, and cinnamon.
  3. Cook over medium heat for about 10 minutes, or until thickened and translucent.
  4. Stir in the butter and the remaining whole goji berries.
  5. Allow to cool slightly.
  6. Take pie out of fridge and remove plastic wrap
  7. Cover the blueberry layer with the goji berry mixture.
  8. Cover pie with plastic wrap and place back in fridge overnight. This allows the layers to solidify into a unique striped pattern.

Slice and enjoy!

by Dr. Edward Group DC, NP, DACBN, DCBCN, DABFM

Source: Three-Layer Goji Blueberry Peach Pie

References (5)
  1. “Basic Report: 09110, Goji berries, dried.” USDA National Nutrient Database for Standard Reference Release 28. United States Department of Agriculture, n.d. Web. 13 Apr. 2016.
  2. Bucheli P, Gao Q, Redgwell R, et al. Biomolecular and Clinical Aspects of Chinese Wolfberry. In: Benzie IFF, Wachtel-Galor S, editors. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition. Boca Raton (FL): CRC Press/Taylor & Francis; 2011. Chapter 14.
  3. Huang, Wuyang et al. “Effect of Blueberry Anthocyanins Malvidin and Glycosides on the Antioxidant Properties in Endothelial Cells.” Oxidative Medicine and Cellular Longevity 2016 (2016): 1591803. PMC. Web. 15 Apr. 2016.
  4. Andres-Lacueva, Cristina, Barbara Shukitt-Hale, Rachel L. Galli, Olga Jauregui, Rosa M. Lamuela-Raventos, and James A. Joseph. “Anthocyanins in Aged Blueberry-fed Rats Are Found Centrally and May Enhance Memory.” Nutritional Neuroscience 8.2 (2005): 111-20.PubMed. Web. 15 Apr. 2016.
  5. “Full Report (All Nutrients): 09050, Blueberries, raw” USDA National Nutrient Database for Standard Reference Release 28. United States Department of Agriculture, n.d. Web. 13 Apr. 2016.

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