Lemon and berry pie with honey

Ingredients:

Lemon Berry Pie

• 2 and 1/4 cups (300 g) flour
• 2 tsp baking powder
• 0.5 tsp salt
• 1/4 teaspoon of baking soda
• 3 large eggs, separate the whites from the yolks
• 3/4 cup (250 g) orange blossom or clover honey
• 2/3 cup (170 g) sugar-free applesauce
• 1/3 cup (90 g) vegetable, canola, or grapeseed oil
• 1 tbsp (15 ml) freshly squeezed lemon juice
• 2 tsp vanilla extract
• 1.5 tsp finely grated lemon zest
• 1.5 cups (200 g) frozen raspberries, blueberries, blackberries, or a mixture of these

Honey Lemon Glaze

• 2 tbsp (45 g) honey
• 2 tbsp (30 ml) freshly squeezed lemon juice

Preparation:

1. Pie:

   
   Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Spray an 8-inch (20 cm) square pan with cooking spray, then line the pan with an 8-inch (20 cm) wide strip of parchment paper, leaving a few inches of paper hanging over two opposite sides of the pan.
2. In a medium bowl, sift together the flour, baking powder, salt, and baking soda. In another medium bowl, beat the egg whites with a hand mixer until stiff peaks form.
3. In a separate bowl, whisk together the egg yolks, honey, applesauce, oil, lemon juice, vanilla extract, and lemon zest. Pour the liquid ingredients into the flour mixture and gently fold into a dough. Add about a third of the beaten egg whites to the dough and fold in. Then add the remaining beaten egg whites and fold in gently until no visible clumps of egg white remain.
4. Remove the berries from the freezer. Pour half the batter into the prepared pan and smooth the surface. Sprinkle half the frozen berries over the batter. Pour in and smooth the remaining batter, then sprinkle with the remaining berries. Bake until golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 50-55 minutes.
5. Cool in pan on a wire rack for 10 minutes.

6. Glaze:

   
   In a small bowl, mix honey with lemon juice.
7. Slowly pour the glaze over the warm cake, allowing it to soak in before adding more. Cool the cake completely, then slice and serve.
   
   

   Note

   
   This pie will be even better the next day; wrap it tightly in plastic wrap and let it rest overnight.