Summer is the season of buying ridiculous amounts of fresh fruit from farmstands and roadside sellers. What to do with it all once you get home though, especially if you’re not into canning? With most fruits available frozen year round, it seems almost a waste to freeze or cook those precious fresh berries. A healthy antioxidant packed refrigerator pie is the perfect solution! This is best made in the morning or the night before so there’s plenty of time for it to set up. I browsed through several recipes for inspiration, but they all relied on simple starches for thickening and I’m always trying to find more ways to include gelatin in my diet for the health benefits, so here’s what I came up with instead:
1 Pie Crust, prebaked until golden (I whipped up this easy and fast GF coconut crust)
1 1/2-2 pints fresh berries
squeeze of fresh lemon juice (about a Tbsp)
sweetener, to taste (I prefer whole food sweeteners such as honey, maple syrup, sucanat or coconut sugar)
2-3 Tbsp grassfed gelatin
optional: 4-6 oz cream cheese + 1 Tbsp whole milk, homemade whipped cream or vanilla ice cream
Prebake your pie crust according to directions, until golden brown. Remove from oven and allow to cool. If you want a creamy two layer pie, remove cream cheese from fridge while crust is baking and beat with 1 T or more whole milk until it’s a spreadable consistency. While crust is still warm, but not hot, spread cream cheese mixture in bottom of crust. Refrigerate until ready to complete filling.
Rinse berries a half pint at a time under cold water and allow excess water to drain. In a small saucepan, stir lemon juice and 1-2 T sweetener into about 1/4 c water and heat until steaming. Whisk in gelatin slowly, to avoid clumping. Add 1/2 pint of fresh berries to hot liquid and stir gently until the fruit breaks apart, just a few minutes. Taste and add more sweetener if needed. Remove from heat and set aside.
Remove pie crust from refrigerator and pile remaining fresh berries over crust. Pour heated fruit and gelatin mixture over fresh berries and return pie to refrigerator either overnight, or at least 4 hours. Serve with fresh whipped cream or vanilla ice cream if desired and enjoy!