if you can, go organic with the strawbs – berries tend to be heavily pesticided

Blackstrap molasses is what you get when you refine cane sugar into table sugar.

It’s basically the unwanted leftovers of that process which is crazy talk because that stuff is liquid gold and much better for you than stripped-of-its-nutrients white sugar.

it’s rich and filling so a small slice is usually enough..unless it’s a special occasion of course

Full of minerals like manganese, iron and potassium, it’s a great addition to your diet…in moderation of course.

I snuck some of it into the crust and the pie filling of this fruit pie and was pleasantly surprised.

I love strawbs, they’re so pretty!

If you don’t want to go that route you can just substitute honey but I highly recommend getting on the molasses train and heading for delicious town along with the rest of us (sorry, did I labour that metaphor too much?)

in all its ‘just baked’ glory

The molasses work here. They provide a bitter accompaniment to the sweet tartness of the strawberries (oh wow, that sentence sounds so pretentious. I do apologise).

As I was sayin’, it tastes pretty damn good.

Strawberry & Pear Molasses Tart

Crust:

*adapted from The Coconut Mama

• 1/2 cup butter, melted
• 3/4 cup coconut flour
• 1/2 tsp sea salt
• 2 large eggs
• 1 tsp molasses

1. Whisk together the butter, eggs and molasses.
2. Sieve the coconut flour into a large bowl, add the salt.
3. Gradually pour the egg mixture into the flour and stir so it comes together.
4. Firmly press the mixture into a well-greased 9in pie dish. There should be enough for it to go up the sides too. It may not behave as normal pastry would, that’s ok. It turns out fine.
5. Pierce the base with a fork and bake at 375 for 10 minutes.

Pie filling:

• 1.5 llbs fresh strawberries
• 1/2 cup water
• 3 tbsps blackstrap molasses
• 3 tbsps coconut palm sugar
• 3 tbsps arrowroot powder
• 1 large pear, peeled and thinly sliced

1. Chop the strawberries and put in a saucepan with 2 tbsps molasses and water.
   

   let the strawberry massacre commence!

2. Bring to a boil, stir in the sugar, then let simmer for 15 minutes.
3. Remove from heat and transfer to a blender. Blend ’til smooth and put back in the pot.
4. Stir in the arrowroot, whisking as it thickens. You should end up with a thick jam-like consistency.
5. Pour into the pie shell and let cool.
   

   it was a struggle to hold the camera steady and pour at the same time..co-ordinated, I ain’t

6. Layer the pear slices along the top as shown then brush them gently with the remaining tbsp of molasses.
   

   anyone else thinking of Fibonacci’s number? Look it up!

7. Place in the fridge overnight or for up to 24 hours before serving.
   

   serve with whipped cream or ice cream for extra joy

Like this? You might also like:

• Flourless Carrot Cake & Nutmeg Cream Frosting
• Simple Lemon Tart
• Strawberry Swirl Cheesecake

This post also appeared on the Healthy Home Economist’s Monday Mania