- 2 thawed/room temperature Cali'Flour crusts (Plain or Plant base)
- 4 c berries, fresh or frozen
- 2 T lemon juice
- 2 T honey
- 4 T tapioca granules or powder
- 1 t cinnamon
- pinch of Kosher salt
Preheat the oven to 350 degrees. Gently place one of the thawed Cali'Flour crusts in your pie plate. (If it won't bend into the form, place it as-is into the oven until it relaxes into place then remove from oven to prepare pie.)
Cut the second crust into strips.
Place all the filling ingredients in a suitable, heavy-bottom saucepan. Cook on medium heat, stirring occasionally until it starts to thicken. As it does begin to thicken, stir constantly. When thick, remove from heat.
Pour the filling into the prepared crust in the pie plate. Weave the crust strips on top of the filling into a lattice following an over-under pattern. Trim any overhanging crust and set them aside for another use. Bake pie until bubbly, about 30 to 35 minutes. Remove from oven to rest, then serve. Enjoy!