Marian's Berry Pie

Berries make for a light and delicious dessert. You can use either fresh or frozen berries for this recipe so it can be made year round. 

• Serves	Cook Time	Total Time	Prep Time
  8	50-55 minutes	1 hr 10 minutes	20 minutes

• Ingredients 

  gluten-free pie crust (I use a frozen one or Pamela's Pie Crust Mix)
  3/4 cup of gluten- free oats ( quinoa flakes if you do not eat oats)
  ½ cup of white rice flour
  2 tbsp of coconut palm sugar or sweetener of choice.
  4 tbsp of melted butter alternative such as Earth Balance
  Sprinkle of cinnamon to taste
  3 cups of mixed berries (If frozen let sit for 30 minutes)
  ¼ cup of honey
  1 tbsp of lemon juice
  ¼ tsp of lemon zest
  3 tbsp of cornstarch, tapioca starch or arrowroot for thickener
  

  Instructions

  Topping: 
• Combine topping ingredients and put in the refrigerator for 30 minutes.
  ½ cup of white rice flour
  2 tbsp of coconut palm sugar or sweetener of choice.
  4 tbsp of melted butter alternative such as Earth Balance
  Sprinkle of cinnamon to taste
   
  Preheat Oven to 375 degrees
   
• Filling:
• Combine all filling ingredients and mix until combine and the place in pie crust.
        3 cups of mixed berries (If frozen let sit for 30 minutes)
        ¼ cup of honey
        1 Tbsp of lemon juice
        ¼ tsp of lemon zest
         3 tbsp of cornstarch, tapioca starch or arrowroot for thickener
   
• Bake in pre-heated oven for 50 -55 minutes. The filling should be bubbling. Use foil to prevent the crust from browning too much if necessary.