Since so many of my friends have asked me for this recipe, I've decided to share it here. Because I seem to be making this pie just about every other day, I've reduced the prep time by using a prepared, frozen pie crust shell from Maple Lane Bakery.
4 cups of fresh, whole, mixed berries (I have been using raspberries, blueberries, and blackberries from my garden)
1/2 to 3/4 cup water
3/4 cup evaporated cane juice crystals
2 Tbs. cornstarch plus 1/4 cup cold water
1 ready-to-bake pie crust shell
Place berries and water into a small pot over medium heat, and bring to a boil. Reduce heat, and add evaporated cane juice crystals. Stir and cook for five minutes. Mix cornstarch thoroughly with 1/4 cup cold water and pour over berry mixture, stirring constantly for about five minutes more until mixture starts to thicken. Remove from heat, and allow to cool. Pour into baked and cooled pie shell, and refrigerate. If you want to be really sinful, top with Organic So Delicious Dairy Free Creamy Vanilla ice cream.