Healthy Cherry Berry Breakfast Pie
Serves: 8 Slices
Pie Crust:
  • 3 cups walnuts
  • 1 ripe banana, mashed
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 2 tsp baking powder
Cherry Berry Filling
  • 2½ cups rainier cherries, pitted and sliced in half
  • 1 cup assorted berries
  • ¼ cup water
  • ½ lemon, squeezed (1 tbsp lemon juice)
  • ¼ cup pure maple syrup
  • 1 tsp almond extract
  • 1-2 tbsp cornstarch
  1. First preheat your oven to 350.
  2. Next in a food processor add your walnuts, cinnamon, salt and baking powder and pulse until walnuts are grounded, but not walnutbutter consistency (so very fine crumbs)
  3. Remove crumbs into a small bowl and add your banana, mixing with your hands until well blended.
  4. In a lightly greased pie pan add your walnut dough and push down with fingers until dough is spread evenly over the bottom and side of pan.
  5. Place crust in oven for 15 minutes and then remove.
  6. While the crust is baking in the oven, rinse out your food processor and then add your assorted berries & ¼ cup of water. Process berries until smooth.
  7. Place a medium sized sauce pan over medium heat and add your processed berries. Bring to a boil and then lower to a simmer and then add your lemon juice, maple syrup and almond extract and cherries.
  8. Let cherries simmer for about 5 minutes until they begin to soften and then slowly sift in your cornstarch (1 tbsp at a time) while continuously stirring filling to avoid any clumping.
  9. Do this until desired thickness is reached (again as the filling cools it will thicken up even more).
  10. Remove filling from heat until pie crust has finished its first round of baking and pour into crust (it is not necessary to bring filling to room temperature).
  11. Once filling is poured into pie, place pie back into oven (still at 350 degrees) for another 12-15 minutes, or until crust begins to deepen in color (but remove before it burns).
  12. Let pie cool down to room temperature and then place in fridge for at least an hour before consumption.
  13. Serve either alone or over a little greek yogurt for breakfast!
Recipe by My Lavender Blues at