Tibetan Goji & BlueBerry-Peach Pie

Amchi B’s Favorites from “Recipe’s from Shangri-la” The Tanaduk Cookbook

Tibetan Goji & BlueBerry-Peach Pie

 

A lavish nutty crust surrounds layers of juicy peaches, Goji Berries and blueBerries. A  perfect nutrient rich treat.

Crust:

1 and 1/4 cup all-purpose flour
2 tablespoons sugar or Stevia liquid extract – 20 drops
1/8 teaspoon of nutmeg
5 tablespoons butter, cut into 1-inch chunks
1 egg, beaten
1/2 teaspoon almond extract
1/2 cup finely chopped pecans Peach layer
3 cups peeled and sliced fresh peaches
2 tablespoons sugar or Stevia liquid extract – 20 drops
1 tablespoon lemon juice
1 teaspoon cornstarch
1 tablespoon butter BlueBerry layer
4 cups blueBerries
1/4 cup sugar or vegetable glycerin
1 tablespoon cornstarch
1 teaspoon lemon juice
dash ground cinnamon
1 tablespoon butter

GojiBerry layer:

4 cups Goji Berries – presoak twenty minutes in peach juice
to soften (water will also work)
1/4 cup sugar or vegetable glycerin
1 tablespoon cornstarch
1 teaspoon lemon juice
dash ground cinnamon
1 tablespoon butter

Preparation:

1. To make the crust, place the flour and sugar or glycerin in a food processor. Process briefly to mix. Drop the chunks of butter into the feed tube with the motor running and process quickly until the mixture is crumbly. Add the egg, almond, and pecans and process until just combined. Do not overmix the crust.

2. Form the dough into a flattened ball and press it into the bottom and sides of a 12-inch tart pan with a removable bottom. Chill the crust for 30 minutes.

3. Preheat oven to 350°F.

4. Bake the crust for 15 to 20 minutes, or until slightly brown around the edge. Cool the crust on a wire rack.

5. To make the peach layer, mash the peaches together with the sugar/glycerin, lemon juice, and cornstarch in a medium saucepan and cook over medium heat for 5 minutes, or until the mixture thickens. Add the butter and stir until blended. Cool slightly and pour into the cooled crust.

6. To make the blueberry layer, mash 2 cups of the blueberries with the sugar/ glycerin, cornstarch, lemon juice, and cinnamon and cook in a large saucepan over medium heat for about 10 minutes, or until thickened and translucent.
Stir in the butter and the remaining whole blueberries. Cover the peach layer with this blueberry mixture. Leave the tart in the pan and cover tightly with plastic wrap before putting into the pack.

7. To make the Goji Berry layer, mash 2 cups of the presoaked or blanched Goji Berries with the sugar or glycerin, cornstarch, lemon juice, and cinnamon and cook in a large saucepan over medium heat for about 10 minutes, or until
thickened and translucent. Stir in the butter and the remaining whole Goji Berries. Cover the blueberry layer with this Goji Berry mixture. Leave the tart in the pan and cover tightly with plastic wrap before putting into the
pack. Makes one 12-inch pie!

Recipe from The Tanaduk Research Institute of Tibetan Medicine Copyright @ Tanaduk Research Institute

 

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