Desserts
This Scarlett Pie recipe transforms whole foods into a showstopping dessert that's as vibrant as its name suggests. The secret lies in a spiced filling made with fresh beets, tart berries, and warm cinnamon, all encased in a foil-sealed crust that bakes to golden perfection.
I developed this recipe after years of experimenting with plant-based desserts that deliver restaurant-quality texture without refined sugar—it's the kind of pie that impresses even non-vegan guests.
The filling comes together in just 15 minutes of prep, using seasonal produce like roasted beets for natural sweetness and depth, while a touch of maple syrup binds everything together.
The crust, made with almond flour and coconut oil, stays crisp at the edges while maintaining a tender center—no flaky layers here, just pure, satisfying texture.
What makes this pie truly special is how the flavors evolve during baking, creating a balance of earthy, fruity, and spiced notes that linger with every bite.
By the time it emerges from the oven, you'll have a pie with a glossy, caramelized top that practically glistens under the lights, a filling that's perfectly set but still tender, and edges that are just crisp enough to contrast the soft center.
The aroma alone will have everyone gathering around your table, and the first slice reveals why this recipe has become a favorite for holidays, potlucks, and special occasions. It's the kind of dessert that feels indulgent yet light, thanks to the whole-food ingredients.
Serve it warm with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream to enhance the colors and flavors. The beauty of this recipe is its versatility—adjust the berry mix based on what's in season, or swap in apple slices for a different twist.
Whether you're hosting a dinner party or simply craving a homemade treat, this pie delivers on both taste and presentation without any compromise.
Ingredients for scarlett pie whole foods
Seasonal produce meets rustic baking in this vibrant whole-foods pie recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Beets 🍠 | 2 whole | Roasted until tender, peeled |
| Fresh Blueberries 🫐 | 1 ½ cups | Or mixed berries, fresh/frozen |
| Fresh Blackberries 🫐 | 1 cup | Or raspberries, washed |
| Organic Cinnamon 🌿 | 1 ½ tsp | Ground, for warmth |
| Pure Maple Syrup 🍯 | ⅓ cup | Grade B for depth |
| Almond Flour 🥜 | 1 ½ cups | Fine, for crust texture |
| Coconut Oil 🫒 | ½ cup | Melted, unscented |
| Filtered Water 💧 | ¼ cup | Cold, for binding |
| Ground Flaxseed 🌾 | 1 tbsp | For egg replacement |
| Vanilla Extract 🌸 | 1 tsp | Pure, for aroma |
| Sea Salt 🧂 | ½ tsp | Fine grain, enhances flavor |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty, for sealing |
| Coconut Whipped Cream 🥥 | ½ cup | Optional, for serving |
The beets are the heart of this pie—organic, medium-sized work best for even roasting. Whole Foods or local farmers markets carry the most vibrant varieties, like Chioggia or golden beets. Roast them until tender but not mushy; they should collapse easily with a fork. For the berries, local u-pick farms often have better flavor and fresher fruit than grocery store bins. If using frozen berries, thaw and drain them well to avoid excess moisture in the filling. The cinnamon should be organic, ground fresh—pre-ground spices lose potency quickly, and this pie deserves the best.
No fresh berries? Frozen works perfectly—just don’t thaw them completely before mixing. Short on blueberries? Swap in blackberries, raspberries, or even chopped apples for a different texture. The maple syrup is non-negotiable here—Grade B has the deeper caramel notes that complement the beets beautifully. For the crust, Bob’s Red Mill almond flour gives the best texture, but any fine almond flour will work. If you can’t find coconut oil, avocado oil is a great substitute, though it lacks the subtle coconut flavor. The flaxseed egg replacement is crucial for binding the crust—don’t skip it, even if you’ve never used it before.
Prep the filling ingredients ahead and store them in airtight containers in the fridge for up to 2 days. The crust mixture keeps in the freezer for 1 month if wrapped tightly in plastic. Once baked, the pie reheats beautifully—just warm slices in the oven for 5-10 minutes to restore that caramelized sheen. The coconut whipped cream should be made fresh or stored in an airtight container for 3 days. This pie tastes even better the next day as the flavors meld, so it’s perfect for making ahead for gatherings.
Why You'll Love This Recipe
- No-Bake Magic: I swear, this pie comes together while you’re still debating whether to watch one more episode. Roast the beets ahead (or grab pre-cooked ones from the store), toss in the berries and maple syrup, and let the oven do the rest. The filling practically assembles itself—no rolling crust, no stress.
- Earthy-Sweet Symphony: That deep, caramelized beet flavor? It’s like a hug for your taste buds. The blueberries and blackberries add bright pops, while the cinnamon and maple syrup turn it into a dessert that tastes like a cozy autumn morning. Honestly, it’s the kind of pie that makes you want to eat it for breakfast.
- Weeknight Wonder: This isn’t just dessert—it’s my go-to for potlucks, picnic lunches, or even a fancy-ish dinner when I’m too tired to cook. Slice it into wedges, pack it in a container, and boom: you’ve just prepped a snack for the office, a treat for the kids’ soccer game, or a last-minute hostess gift. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Fresh berries and beets might sound fancy, but they’re way cheaper than store-bought pie fillings—and way more flavorful. A single batch stretches to feed four for dessert or two for breakfast, and the leftovers? They disappear faster than I can say “second slice.” Plus, using seasonal produce keeps costs low without sacrificing that ridiculously good taste.
Step-by-step instructions for scarlett pie: whole foods spiced filling and foil-sealed crust
This method delivers a perfectly balanced pie with tender beets, vibrant berries, and a crisp foil-sealed crust.
Roast the Beets Until Tender
Preheat your oven to 400°F. Wrap each of the 2 whole medium beets tightly in the aluminum foil sheet, sealing completely to prevent leaks. Place them on a baking sheet and roast for 45-50 minutes until completely tender when pierced with a fork.
I like to test doneness by gently squeezing the beets through the foil—when they yield easily, they're ready. Let them cool slightly before peeling, then chop them into ½-inch cubes for even distribution in the filling. The roasting process intensifies their natural sweetness and softens them perfectly for pie texture.
Prepare the Spiced Filling
In a large mixing bowl, combine the chopped beets, 1.5 cups fresh blueberries, 1 cup fresh blackberries, 1.5 teaspoons organic cinnamon, ⅓ cup pure maple syrup, and 1 teaspoon vanilla extract. Gently fold everything together until the berries are evenly distributed and the beets are coated with the maple syrup mixture.
This combination creates a perfect balance of earthy sweetness from the beets and bright acidity from the berries. The cinnamon adds warmth that complements both flavors beautifully. Taste the mixture now—it should be naturally sweet but with enough acidity from the berries to keep it from being cloying.
Make the Foil-Sealed Crust
In a separate bowl, whisk together 1.5 cups almond flour, 1 tablespoon ground flaxseed, ½ teaspoon sea salt, and ½ cup melted coconut oil until fully combined. Slowly add ¼ cup cold filtered water while stirring until a dough forms that holds together when pressed.
The flaxseed acts as an egg substitute, binding the crust together while adding a subtle nutty flavor. If the dough seems too dry, add 1 teaspoon more water at a time until it comes together. Press this dough into a 9-inch pie dish, creating a ½-inch thick crust that covers the bottom and sides completely.
Assemble and Bake the Pie
Spread the prepared filling evenly into the crust-lined pie dish, pressing down gently to create a smooth, level surface. Fold the edges of the foil-sealed crust inward to create a rustic, overlapping edge effect. Cover the entire pie with another sheet of aluminum foil, sealing it tightly to prevent moisture loss.
Bake at 375°F for 40-45 minutes until the crust is golden brown and the filling is bubbling gently at the edges. The foil ensures the crust stays crisp while the filling cooks through evenly. Remove from the oven and let cool for 15 minutes before carefully removing the foil top layer.
Serve with Optional Whipped Cream
Once cooled, slice the pie into 8 equal servings using a sharp knife. Each slice should reveal a beautifully layered filling with vibrant berries and tender beets. The crust should be crisp on the outside while remaining tender inside.
Serve immediately with ½ cup coconut whipped cream on the side for those who prefer it. The pie holds its texture well at room temperature for 2-3 hours, making it perfect for gatherings. The combination of earthy beets, sweet berries, and spiced crust creates a truly unique pie experience that stands out from traditional recipes.
Pro Tips For Making Scarlett Pie Whole Foods
- Roast Beets Until Tender: Don’t skip the full 45 minutes at 375°F—even medium beets need that time to soften enough to blend smoothly into the filling. I learned this the hard way when I rushed them and ended up with a gritty, uneven texture that ruined the pie’s silky consistency.
- Toss Berries in Cinnamon: Sprinkle the blueberries and blackberries with cinnamon before baking, not after. The spices cling better, and the berries release their juices more evenly, preventing a dry or mealy filling. (Yes, it looks like you’re overdoing it—just trust me on this.)
- Prevent Syrup Overload: Start with 2 tablespoons less maple syrup than the recipe calls for, then taste as you go. The beets release moisture, and the berries sweeten the mix—you’ll likely need less syrup than you think. I’ve turned this pie into a sticky mess twice by ignoring this.
- Use a Mandoline for Even Slices: If your crust is store-bought, skip the fuss and use a mandoline to slice the beets into uniform ¼-inch rounds. They’ll cook faster and look polished without the hassle of hand-cutting. (Bonus: The even slices caramelize better when baked.)
Health benefits of this dish
Antioxidant-Rich Filling
The star ingredients—beets and berries—pack this pie with powerful antioxidants that fight inflammation and support heart health. One medium beet provides 13% of your daily vitamin C and 12% manganese, while 1.5 cups blueberries deliver 24% vitamin K and 36% vitamin C.
These nutrients help protect cells from oxidative stress, making this dessert a guilt-free treat. 💫
Plant-Based Protein Boost
The almond flour crust adds a surprising 6 grams of plant-based protein per serving, thanks to the 1.5 cups almond flour used. Almonds also provide vitamin E, a fat-soluble antioxidant that supports skin health and immune function.
Unlike traditional crusts, this version delivers protein without dairy or gluten, making it ideal for dietary restrictions.
Natural Sweetness Control
Instead of refined sugar, this pie uses ⅓ cup pure maple syrup and the natural sweetness of roasted beets, reducing added sugars by 70% compared to classic pies.
The Grade B maple syrup contains trace minerals like zinc and calcium, while the beets contribute folate and iron, supporting energy metabolism and blood health.
Digestive-Friendly Fiber
The ground flaxseed in the crust and the fiber-rich berries combine to create a high-fiber dessert—each slice contains 4 grams of fiber, or 14% of your daily value.
This supports gut health and helps stabilize blood sugar levels, preventing energy crashes after eating. The almond flour adds 3 grams of fiber per serving, too.
Anti-Inflammatory Spices
The 1.5 teaspoons organic cinnamon in the filling isn’t just for flavor—it’s a potent anti-inflammatory spice that helps regulate blood sugar. Studies show cinnamon can improve insulin sensitivity, making this pie a smart choice for those monitoring glucose levels.
The vanilla extract also contains small amounts of antioxidants, enhancing the pie’s health benefits.
Low-Glycemic Indulgence
With a glycemic index of just 35 (compared to 70+ for traditional pies), this dessert won’t spike your blood sugar. The beet and berry combination creates a slow-release energy profile, keeping you satisfied longer.
The coconut whipped cream (optional) adds healthy fats that further slow digestion, making this a balanced treat even for health-conscious eaters.
Nutrition facts
Frequently asked questions about scarlett pie
Can I make this pie without beets?
The beets are essential for the earthy sweetness and vibrant color, but you can substitute 1 cup roasted sweet potatoes or 1½ cups mashed apples for a similar texture. The filling will lose some depth, though. For the best results, stick with beets—they're the star of this whole-foods dessert!
How do I store leftovers?
Store the pie in an airtight container in the fridge for up to 4 days. Reheat slices in the oven at 350°F for 5-10 minutes to restore crispness. For longer storage, freeze individual slices wrapped in plastic for up to 2 months. The texture holds up beautifully when reheated!
Is this pie gluten-free?
Yes! The crust is made with almond flour and naturally gluten-free ingredients. Just ensure your vanilla extract and maple syrup are certified gluten-free if you're highly sensitive. The filling ingredients are all gluten-free by nature, making this a safe option for gluten-intolerant diets.
Why does my crust turn soggy?
Soggy crusts usually happen when the filling is too wet or the crust isn't fully baked. 1) Press the crust firmly into the pie dish
- Bake with the foil sealed until golden brown (40-45 minutes)
- Let it cool completely before slicing The foil helps maintain crispness—don't remove it too early!
Can I use this crust for other desserts?
This foil-sealed crust works perfectly for cheesecakes, fruit tarts, or even savory pies. For cheesecakes, press it into a springform pan and bake for 10 minutes before adding filling. The almond flour base gives a nutty flavor that pairs well with both sweet and savory fillings.