Stars n’ Stripes Blueberry Pie

Indulge in antioxidant-rich blueberries and detoxifying cinnamon and lemon with this delicious, and patriotic, pie.  And for the gluten sensitive among us, the crust is completely gluten free.

Filling Ingredients:

• 1 1/2 pounds fresh or frozen blueberries
• /2 cup light brown sugar
• Juice of 1/2 fresh lemon
• 1 teaspoon cinnamon
• 2 tablespoons cornstarch or arrowroot powder
• 2 tablespoons cold water

Filling Directions:

1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
4. Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.

Crust Ingredients:

• 1 package (approx. 1/3 pound) Schar gluten-free Graham crackers
• 2 1/2 tablespoons maple syrup
• 2 tablespoons sesame tahini
• 1 1/2 teaspoons water

Crust Instructions:

1. Pulverize the Graham crackers in a food processor.
2. Add the remaining ingredients and process until well-blended.
3. Press half of mixture into a 9-inch pie pan, firming it well.
4. Cut remaining crust batter into strips and star shapes with a cookie cutter and lay on separate cookie sheet.
5. Bake the crust, stars, and stripes in an oven heated to 350ºF for 20-30 minutes or until lightly browned.
6. Add filling to crust, then lay stars and stripes on top.
7. Refrigerate at least 2 hours before serving.