Maple syrup, teff flour, and ground flaxseeds create a delightful graham cracker-like crust for this delicious pie.
Sometimes, I top a slice with yogurt and enjoy it for breakfast along with a cup of tea.

1. Preheat the oven to 375°F. Lightly oil a 9-inch pie pan and set aside.

2. To make the pie crust, place the flaxseeds in a blender or seed mill and grind. Transfer to a large bowl along with the remaining crust
ingredients, and mix to form a moist dough.

3. Reserving 2/3 cup of the dough, press the rest over the bottom and sides of the pie plate with your fingers. Poke holes in the dough with a
fork, then bake for 10 minutes, or until the crust is lightly browned.

4. While the crust is baking, prepare the filling. Place the apples and water in a 1-quart saucepan over medium-low heat. Gently simmer for 5 minutes, or until the apples are tender.

5. Pour the cooked apples into the baked crust, cover with black­berries, and crumble the reserved pie dough on top. Bake 10
minutes, or until the crumbs are slightly browned.

6. Remove from the oven and let sit at least 30 minutes. Serve warm or at room temperature.

Yield: 6 to 8 servings
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3 1/2 cups peeled, sliced apples

1/4 cup water

3/4 cup fresh or frozen blackberries

Crust

1/3 cup flaxseeds

1 1/3 cups ivory or brown teff flour

1/2 teaspoon sea salt

1 tablespoon vanilla

1/3 cup maple syrup

1/3 cup canola oil