Lemon Pie

Preparation Time: 30 minutes       Bake time: 40-45 minutes      Preheat Oven to: 425 F        Makes: 1 Pie in an 8 or 9" pan

Crust

1 cups of whole wheat flour

1 cups of all-purpose flour
1/2 cup of water or cold soy or nut milk
1/3 cup of oil
3/4 tsp. sea salt

-In a mixing bowl, sift flour and salt.
-Pour the oil and milk into a measuring cup and add to the flour, stirring lightly.
-Form into a ball.
-Roll the crust out on a floured surface into a large circle.
-Fit to pan, pressing it firmly down.  Squish the edges with the fore-fingers and thumb.
-Bake for 40-45 minutes until it becomes golden brown.  The filling is not to be baked in the oven, only the pie shell.

Filling

1/2 cup of warm water

7 Tbs. of corn starch

2/3 cup of cashews, rinsed

2/3 cup of light honey, to taste

1/3 cup of coconut, fine, opt.

1/4 tsp. of sea salt

2-3 Tbs. finely grated lemon zest

3 cups of mixed water/ pineapple juice or pineapple coconut juice

5-6 Tbsp. fresh lemon juice

-In a saucepan, stir 1 Tbs. of the corn starch into warm water.  Heat and boil for 1 minute to dissolve.

-Pour into blender; add cashews, coconut, honey, salt and lemon zest with 2 cups of the water or juice, adding gradually while blending smooth.*

-Return mixture to saucepan, heat on low; stir to avoid sticking

-Blend remaining 1 cup of liquid with the last 6 Tbs. of corn starch then add it to the hot mixture.

-Stir constantly until the mixture comes to a boil and thickens.

-Stir in lemon juice

-Pour into the the prepared (pre-baked) pie crust.

-Chill until firm.

-Garnish with thin slices of fresh lemon, grated coconut or sou whip cream.

Tips and Tricks

*When blending, add the cashews and liquid first until it is smooth.  At this point, you can add the other ingredients.  This technique is used to create a proper consistency.