Blueberry Cream Pie

Cream Filling

⅔ cup water

1 teaspoon agar powder (1 tablespoon flakes)

½ cup cashew nuts

¼ cup honey

½ cup pineapple juice

½ teaspoon salt

Water to equal 2 cups total mixture

1. Make and bake a Crumble Nut Crust.
2. Place water and agar in a saucepan and bring to a boil.  Reduce heat and simmer for 1-2 minutes.
3. Place agar mixture in blender along with remaining ingredients, except extra water.  Blend for about 2 minutes until smooth.  Turn off blender and add water to equal 2 cups total mixture.  Blend briefly to mix.
4. Pour into baked 9 inch Crumble Nut Crust and place in refrigerator for 1 hour.  

After it sets up, make the surface rough by scoring with a fork (or topping will slide when served).

Blueberry Topping and Glaze

¾ cup Old Orchard Berry Blend juice concentrate

2 Tablespoons each honey, and water

½ teaspoon agar powder (½ tablespoon flakes)

1 ½ cups fresh or frozen blueberries

Boil juice, honey and agar together 1-2 minutes.  Cool 10 minutes in refrigerator.  Arrange blueberries on the pie.  The glaze should start to thicken a bit, but don’t let it set up.  Pour the glaze over the blueberries on the pie.  Chill until glaze sets up.