Low-sugar Mixed Berry Pie
Servings: 12 slices
Calories: 280kcal
Ingredients
Filling
- 3 cups mixed berries (420 g) I used frozen mixed berries
- 2 tbsp sugar (24 g)
- 1/3 cup flour (40 g) gf all purpose if desired
- 1 tbsp cornstarch (7 g)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (15 g) you can also add some lemon zest
Topping
- 1/2 cup (plant) butter (112 g)
- 1/2 cup brown sugar (96 g)
- 1/2 cup flour (60 g) gf all purpose if desired
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup rolled oats (80 g)
Crust
- 1 pie crust, 9 inch store-bought (vegan/gf if desired) or make this homemade crust https://lilluna.com/pie-crust/
Instructions
- Preheat oven to 400F.
- In a large mixing bowl combine berries, sugar, flour, cornstarch, lemon juice, (optional) lemon zest, and vanilla.
- Toss to combine, until evenly coated. Chill in the refrigerator until needed.
- In a medium mixing bowl, combine oats, brown sugar, flour, cinnamon, and salt. Using a pastry cutter (or a fork), cut in butter until pea-size clumps form. You can also just pulse the whole thing in a food processor. Place in refrigerator until needed.
- Prep your pie crust as per package instructions (it might require pre-baking) or if using homemade crust, roll it into a 9-inch pie plate. Press gently into the bottom of the pan. Flute the edge, or crimp using a fork.
- Add pie filling, then sprinkle the oat flour mixture on top of the pie filling. Bake for 30 minutes.
- Cover with foil, and continue baking for 20-25 minutes. Tent the foil at the 45-minute mark to prevent the crust and topping from getting too brown.
- Remove from the oven and allow the pie to cool before serving. Refrigerating helps set it beautifully.
Nutrition
Serving: 1 slice | Calories: 280kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Sodium: 179mg | Potassium: 89mg | Fiber: 2g | Sugar: 14g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg