Lemon and Raspberry Pie w/ a Dark Chocolate Filling

Lemon and Raspberry Pie w/ a Dark Chocolate Filling

Pie Pastry

Ingredients

  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cane sugar
  • 1/2 cup butter alternative (non hydrogenated)
  • 1/3 cup water
  • 2 tsp apple cider vinegar

Directions:

Mix dry ingredients in bowl. Cut in butter alternative. In another bowl mix water and vinegar. Add wet to dry ingredients.  Knead into dough. Let rest for 10 minutes covered in damp towel.  Next, roll out 2/3 of dough.  Put into a 9” pie plate.  Roll out other 1/3 dough.  Set aside for top crust (optional).  Bake at 375F for 15 minutes, until crusts are golden brown.

Ingredients

  • 3 cup raspberries
  • 2 lemons juiced and zested
  • ¼ cup maple syrup
  • 2 tbsp flour
  • 1 cup chocolate chips (or carob chips)
  • 1 tbsp coconut oil

Directions:

In a large sauce pan over medium heat add raspberries, lemon juice and zest and maple syrup. Allow to reduce by ½, about 15 minutes. Add flour and incorporate. Cook for another 5 minutes and turn off heat. Set aside. In a small sauce pan over medium heat add chocolate chips and coconut oil and whisk until smooth. Pour chocolate mixture into the pie shell and spread evenly until the bottom is covered. Next pour the raspberry mixture over and spread evenly as well. Serve immediately or chill and serve cold.

Print This!
Leave a Reply