Posted on January 9, 2013
It’s only the 9th and this month has already been a bit crazy and busy. Like I mentioned in my last post, I wont be able to blog very frequently this month, so I am going to have a few more great guest bloggers stop by and show off their awesome recipes and photos. Luckily, between shooting photos and a dentist appointment, I was able to make this ridiculously easy, delicious and healthy pie!
We’re getting into citrus season now, which is awesome for me because I have a few citrus trees in my backyard. Well, one of the trees in is my neighbor’s yard that spills into mine and I may or may not have snuck a few tangerines from it for this recipe. 😉 Hey, they don’t eat them anyway!
Anyway, I figured that I would make a dual personality pie with the seasonal produce I had hanging out on my counter, meaning that you can leave this pie raw or enjoy a slice after baking it. Crisp gala apples, soft sweet persimmons, and slightly sour tangerines make up this simple pie; the contrast in flavors and textures creates quite the party in your mouth. A gluten-free almond/date crust makes up the base for the fresh fruit, and has a great crunch to it!
One Year Ago: Sesame Crusted Tofu with Kale Satsuma Stir Fry
Back to Basics Fruit Pie
A simple, sweet, and healthy pie for a guilt-free dessert!
1 1/2 C. Raw Almonds
1/2 C. Rolled oats
6 Medjool dates, Pitted
1 1/2 Tbsp. coconut oil, Room Temp.
1 Tbsp. Maple syrup
Pinch of Salt
2 Small Gala apples, Cut into 1/8– 3/16 “ Slices
3 Small Persimmons, Peeled & Cut into 1/8– 3/16 “ Slices
2 Medium Tangerines, Peeled & Cut into 1/8– 3/16 “ Slices
Ground cinnamon for Sprinkling
Ground ginger for Sprinkling
- If you are going to bake your pie, preheat oven to 350ºF.
- Using a food processor, pulse the almonds, oats, dates, coconut oil, maple syrup and salt together until the almond pieces are very small (without pureeing everything).
- You should be able to pinch the dough together between your fingers and have it stick together.
- Press the crust mixture into a 9″ pie or tart pan, that has a this coat of coconut oil on it, until evenly distributed.
- Layer the fruit in the crust. For maximum aesthetic pleasure layer the slices as so: apple, orange, persimmon; repeat that until you have filled the crust.
- Sprinkle a few dashes of cinnamon and ground ginger over the top of the pie and bake for 25-30 minutes.
- Serve warm with a scoop of creamy vanilla ice cream for the ultimate treat!
In all honesty, this would make a great tart, too; I just don’t have a nice lil’ tart pan for this. Clearly I need to fix this situation. So, go on, indulge in this dessert with no guilt! Unless you eat the whole pie, then you can feel just a bit guilty, but no more than that! 😉