Berry Delicious Vegan Pie

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!