Lemon Raspberry Pie with Dark Chocolate Filling


June 26, 2014

Care of Amy Symington

Pie Pastry

Raspberry LemonIngredients

  • 2 cups spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1/3 cup water
  • 2 tsp apple cider vinegar


Mix the dry ingredients in a bowl. Cut in the coconut oil. In another bowl mix the water and vinegar. Add wet to dry ingredients and knead into a dough. Let it rest for 10 minutes covered with a damp towel.

Next, roll out 2/3 of the dough and place into a 9” pie plate. Roll out the other 1/3 dough and set aside for top crust (optional).  Bake at 375 F for 15 minutes, until crusts are golden brown.



  • 3 cups raspberries
  • 2 lemons, juiced and zested
  • ¼ cup maple syrup
  • 2 tbsp spelt flour
  • 1 cup dark chocolate chips (or carob chips)
  • 1 tbsp coconut oil


In a large sauce pan over medium heat add raspberries, lemon juice and zest and maple syrup. Allow to reduce by ½, about 15 minutes. Add flour and incorporate. Cook for another 5 minutes and turn off heat. Set aside. In a small sauce pan over medium heat add chocolate chips and coconut oil and whisk until smooth. Pour chocolate mixture into the pie shell and spread evenly until the bottom is covered. Next pour the raspberry mixture over and spread evenly as well. Serve immediately or chill and serve cold.

Filed under: Eat Veg elifelines Uncategorised Vegan & Vegetarian Recipes