- 2 cups all-purpose flour
- 3/4 cup butter or shortening
- 1 egg, beaten
- 1 TSPN apple cider vinegar
- 1/4 cup water
*You will only need half of this recipe for the pie shell.
Coconut tapioca pudding filling.
- 3 13.5 oz cans of coconut milk (two reduced fat)
- 1/2 cup quick-cooking tapioca
- 1/4 cup honey
- 1 1/2 cup cherries
- 1 1/2 cup blueberries
- 1/2 cup tapioca
- 1/2 cup honey
Make dough and put into the refrigerator for at least 30 minutes.
Put the ingredients for the coconut tapioca pudding into a pot and bring it to a rolling bowl, mixing constantly to avoid burning. Mix in honey. Then stir in tapioca and simmer until thickened. Let cool.
Pit the cherries and slice in half. In a separate pot, mix all the ingredients and simmer until until thickened. Let cool.
Roll out and put in a bottom layer in the pie pan. Put in wax paper and fill with weights (like beans used for this purpose to keep the pie from rising in the middle and sinking at the sides. Bake at 350 for 20-30 minutes until golden brown.
In a blind-baked shell, spoon in the coconut tapioca pudding. Top with the cherry/blueberry mix. Chill for at least two hours to set.