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
A simple, sweet, and healthy pie for a guilt-free dessert!
Ingredients
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1 1/2 C. Raw Almonds
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1/2 C. Rolled oats
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6 Medjool dates, Pitted
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1 1/2 Tbsp. coconut oil, Room Temp.
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1 Tbsp. Maple syrup
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Pinch of Salt
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2 Small Gala apples, Cut into 1/8- 3/16 “ Slices
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3 Small Persimmons, Peeled & Cut into 1/8- 3/16 “ Slices
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2 Medium Tangerines, Peeled & Cut into 1/8- 3/16 “ Slices
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Ground cinnamon for Sprinkling
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Ground ginger for Sprinkling
Directions
- 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!
Jackie this is awesome
Thank you, Michelle!
After NYC, I’m kind of on a dessert detox, so this is totally perfect for satisfying my sweet tooth (I can count it as one of my servings of fruit for the day- totally NOT dessert.
).
This is a beautiful pie! I love the fruit choices as well and the pie crust made from almonds and dates is perfect.
Colorful, bright, and fresh! Now that’s the kind of pie I want to eat. Love the pairing of citrus with persimmons, too.
This is s great combo. Did the juice from the orange make the crust soggy?
In all honesty, it didn’t seem to do so until about 2 days after I first baked it. I think it has to do with the fact that the crust is mostly made up of almonds and are more crunchy then porous.
I meant tangerines
Glad you found some time to cook. Looks like it was worth it.
It’s absolutely gorgeous! Love the combination of the fruits and the simplicity of the base.