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Michele’s Grandmother Ruth made pies and that’s where Michele learned to make pies. Me? I’m a pie eater. I like to eat pies.  Jillian? She’s a friend that ordered a pie. Here we go!

….preheat oven to 425….

make filling with organic fresh and/or frozen fruit

3 very ripe Bosc pears, peeled and chopped

2lbs (approx) frozen or fresh raspberries

1/3 cup tapioca flour (starch) powder finely ground

coat fruit with tapioca flour then add the following

1 pinch of celtic sea salt

1 cup of raw agave syrup

2-3 little packets of stevia powder

set aside…

crust ingredients

*for michele’s amazing flakey crust how to… (see up-coming blog, spelt crust )

this recipe makes 2 large crusts or enough for a top, bottom and a “left over pie crust cinnamon roll…ummm!”

1 Cup Organic Brown Spelt Flour (Ancient grain and hearty wheat)

plus about a half cup for rolling out crust

1 Cup+2 T White Spelt Flour

2 sticks or 1/2 C (non GMO like Earth Balance) shortening

1 bar of semi sweet chocolate (best u can get)

divide dough ball into uneven portions, large for bottom, roll out bottom, drape over pie pan, dust bottom with about 2 T flour

Break up chocolate squares and distribute over bottom then

….Load the fruit concoction into the pie shell…

roll out top, moisten edges of bottom with water, drape top over, pinch edges together, cut air slice into top and or make a design with left over crust and put on top

…bake in 425 oven for 40-50 minutes…

Eat your pie slowly with black coffee or goat milk or rice milk or strait-up with your hands. Be happy.