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Author Notes: Some days I get lucky and mix together just the right amount of this and add just the right pinch of that I it all works. Last month, late one night actually, the recipe gods blessed me with just such an event in creating this 'Pit' pie. The pit was created in a need to top the pie with a luscious blueberry jam I made up. Not knowing how this whole mixture was going to cook up, I used a rather small 8" foil pie pan for the bottom and when it baked, the whole baby was filled to the top and then some, yikes!
I had nothing else to do but start spooning out a section of the center to baked pie so I could add my topping on. The topping was the whole reason I wanted the pie to begin with. Fresh, plump blueberries, just waiting to be sugared up into a smooth, gooey spread. I actually could have just eaten the jam by itself but that would have been unfair to my rather plain and needy baked pie. And it really would have looked a little suspicious standing in the kitchen on a Saturday night, spooning copious amounts of blueberries into my mouth alone with my poor pie cooling on the stove top. I had to scoop to save face and my pie. —Canned Time
For the Blueberry Jam Topping
- 1 cup Filtered Water
- 3 cups Fresh Blueberries - Divided 2 cups and 1 cup
- 1/4 cup Date Sugar or other organic
- 1 pinch Cinnamon
- 6 Medjool Dates, pitted and chopped
- 1 cup Raw Walnuts
- 4 tablespoons Oat Flour - freshly ground
- 1 tablespoon Walnut Oil - or other organic
- 1 pinch Sea Salt
- 1 cup Non-Dairy Milk - I used Walnut milk
- 1 teaspoon Vanilla Extract
- 1/3 cup Date Sugar - or other dry sweetener
- 1 teaspoon Liquid Stevia - Vanilla flavor would be best
- 1 teaspoon Quick Rise Yeast
- 1 Flax Egg (1 Tbs. Ground Flax in 2 Tbs. Filtered Water)
- 8 ounces Vegan Sour Cream like Tofutti Brand
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 1 pinch Sea Salt
- For the blueberry topping: In a medium size sauce pan, heat the sugar, water and blueberries to a boil. Reduce the heat to simmer and cook, stirring occasionally, until the sugar and berries have thickened but are still a syrup consistency.
- The jam will thicken as it cools so don't over cook. If you don't have it reduced quiet enough, its fine. The syrup will just absorb down into the pie and still be flavorful. Set the pan aside to cool while you make the pie.
- For the Crust: In a food processor, combine the dates, oil and sugar. Blend until the dates are roughly ground. Add in the walnuts, flour and salt.
- Pulse the mixer until everything comes together in a loose ball. Press the crust dough into the bottom and sides of an 8 inch pie plate. Bake crust at 350 degrees for 10 minutes. Set aside to cool while you make the pie base.
- For the Base: Warm the nut milk to 110 degrees and add in the yeast, date sugar, flax egg, vanilla and cinnamon. Let sit for about 10 minutes to allow the yeast to grow. Combine the remaining dry ingredients in a bowl.
- When your yeast has grown and is frothy, pour the liquid into the dry mix and stir to form a batter. The consistency should be similar to cake batter or waffle batter. Very airy and thick but easily stirred. Pour the batter into the cooked crust and bake at 350 for 30 minutes.
- Cool the pie and then with a spoon, remove the top layer, about 1/2 inch worth, from the pie. ( This is your treat for having lived through the smell while your pie cooked....you can now eat the 'pit' of the pie!) leaving the outer edge of the pie intact.
- Pour your warm blueberry jam into the pit area and spread to the edges of the pit / center. Sprinkle the jam topping with your remaining fresh blueberries.
- That's it. You've made your first 'pit' pie. Served warm is best or with a scoop of your favorite Vegan vanilla ice cream. Store in the fridge or cover tightly and freeze for another day's enjoyment.