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Cherry-Berry Pie With Agave Nectar All-Butter Crust

 
One serving costs about $1.2

$1.20 per serving

7 people like this recipe

7 likes

This recipe is ready in 180 minutes

Ready in 3 hours

10 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:21%

Spoonacular Score: 21%

 

Need a vegetarian dessert? Cherry-Berry Pie With Agave Nectar All-Butter Crust could be an excellent recipe to try. One serving contains 371 calories, 5g of protein, and 22g of fat. This recipe serves 10 and costs $1.2 per serving. 7 people have made this recipe and would make it again. A mixture of pastry flour, lemon juice, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 3 hours. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is not so awesome. Try Homemade Agave Nectar Ketchup, Seeded Agave Nectar Mustard, and Blended Agave Nectar Margarita for similar recipes.

Ingredients

Servings:
3.5 Tbsps
3.5 Tbsps agave
agave
4 cups
4 cups sweet agave nectar
sweet agave nectar
0.5 cups
0.5 cups almond flour
almond flour
8 oz
8 oz frozen mixed berries
frozen mixed berries
2 sticks
2 sticks butter
butter
16 oz
16 oz frozen cherries
frozen cherries
0.25 cups
0.25 cups coconut flour
coconut flour
1 cup
1 cup flour
flour
3 Tbsps
3 Tbsps lemon juice
lemon juice
0.5 tsps
0.5 tsps orange extract
orange extract
3 Tbsps
3 Tbsps tapioca flour
tapioca flour
0.75 cups
0.75 cups whole wheat pastry flour
whole wheat pastry flour
3.5 Tbsps agave
3.5 Tbsps
agave
4 cups sweet agave nectar
4 cups
sweet agave nectar
0.5 cups almond flour
0.5 cups
almond flour
8 oz frozen mixed berries
8 oz
frozen mixed berries
2 sticks butter
2 sticks
butter
16 oz frozen cherries
16 oz
frozen cherries
0.25 cups coconut flour
0.25 cups
coconut flour
1 cup flour
1 cup
flour
3 Tbsps lemon juice
3 Tbsps
lemon juice
0.5 tsps orange extract
0.5 tsps
orange extract
3 Tbsps tapioca flour
3 Tbsps
tapioca flour
0.75 cups whole wheat pastry flour
0.75 cups
whole wheat pastry flour

Equipment

cookie cutter
cookie cutter
pie form
pie form
bowl
bowl
aluminum foil
aluminum foil
cookie cutter
cookie cutter
pie form
pie form
bowl
bowl
aluminum foil
aluminum foil


Instructions

  1. Make the crust:
  2. Pulse the dry ingredients 5-6 times.
  3. Add 2 sticks of very cold butter (I freeze mine), cut into cubes. Pulse until the ingredients resemble very coarse meal.
  4. Adding the agave nectar and fiore di Sicilia flavoring (can substitute orange extract) one tablespoon at a time.
  5. Watch to see the dough just comes together.
  6. Divide the dough into two parts, one larger than the other.
  7. Form each into a flat, round shape.
  8. Wrap each disk in plastic and refrigerate for at least 2 hours.
  9. While the dough is chilling, make the filling.
  10. In a large bowl, combine all the filling ingredients.
  11. Mix until well incorporated (it will be very soupy).
  12. Take the dough out of the fridge.
  13. Let it warm enough to be able to roll it out.
  14. Roll out the crust to fit it to your pie dish.
  15. You may need to patch some, but none will show to your eaters.
  16. Wrap the pie dish in plastic and chill for 30 minutes.
  17. Pour the filling into the crust.
  18. Again, wrap the pie in plastic and chill.
  19. Roll out the other dough disk.
  20. Use your favorite cookie cutters to cut pieces for the top crust.
  21. Take the pie out of the fridge and decorate the top.
  22. Just remember to leave spots for steam to escape.
  23. Cover the edges with foil and bake at 325 degrees F for 40 minutes.
  24. Remove foil and bake until golden brown top and the filling is bubbling.
  25. Let cool and enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.20
Ingredient
3.5 tablespoons agave
¼ cups sweet agave nectar
½ cups almond flour
8 ounces frozen mixed berries
2 sticks butter
16 ounces frozen cherries
¼ cups coconut flour
1 cup flour
3 tablespoons lemon juice
½ teaspoons orange extract
3 tablespoons tapioca flour
¾ cups whole wheat pastry flour
Price
$0.52
$0.39
$1.12
$2.67
$1.94
$3.93
$0.45
$0.17
$0.31
$0.15
$0.15
$0.22
$12.02

Tips

Health Tips

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You can make your own almond flour/meal by grinding whole almonds or blanched almonds in a food processor. Just be careful not to grind them too long or you'll end up with almond butter (though worse things have happened!).

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
371 Calories
4g Protein
22g Total Fat
41g Carbs
2% Health Score
Limit These
Calories
371
19%

Fat
22g
34%

  Saturated Fat
12g
77%

Carbohydrates
41g
14%

  Sugar
17g
19%

Cholesterol
48mg
16%

Sodium
168mg
7%

Get Enough Of These
Protein
4g
10%

Manganese
0.52mg
26%

Fiber
4g
18%

Selenium
10µg
14%

Vitamin A
605IU
12%

Vitamin B1
0.17mg
11%

Iron
1mg
8%

Folate
31µg
8%

Vitamin B3
1mg
7%

Vitamin C
5mg
7%

Phosphorus
63mg
6%

Vitamin B2
0.11mg
6%

Vitamin K
6µg
6%

Magnesium
22mg
6%

Vitamin E
0.74mg
5%

Potassium
170mg
5%

Copper
0.09mg
5%

Vitamin B6
0.08mg
4%

Calcium
30mg
3%

Zinc
0.39mg
3%

Vitamin B5
0.26mg
3%

Vitamin D
0.34µg
2%

covered percent of daily need

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