Use a 10 ' diameter pie pan Crust 1 pack graham crackers ¾ cup flour ¼ cup crushed pecans ¼ cup water 3 tbsp coconut oil ¼ tsp salt Fruit 20 oz mixed berries, frozen 2½ tbsp tapioca powder ½ cup grape juice or apple juice ¼ cup sugar ¼ cup water 1½ tsp Champagne vinegar ¼ tsp rose water Throw graham crackers and pecans in a food processor until fine. In a bowl, mix with flour, then add vegetable shortening, oil and salt. Use your hands to work in the ingredients until well incorporated. Add a little more water if it’s too dry and crumbly. Form and press into your pie pan. Place mixed fruit in a small pot on medium heat. Pour apple juice, water and tapioca powder into a mason jar, close with lid and shake until well mixed. Add to the pot. Add the sugar, Champagne vinegar and rose water, and mix. Cook for about 10-15 minutes until the sauce thickens, mixing occasionally. Turn off heat. Pour fruit mix into your pie crust, then bake for about 30-35 minutes at 350°F. Once done, set aside to cool, then chill in the fridge for an hour or so. Slice and serve with your favorite cashew ice cream. Enjoy! MANTRAMAG.COM
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