Back to Basics Fruit Pie

Back to Basics Fruit Pie

A simple, sweet, and healthy Back to Basics Fruit Pie that’s a decilious, guilt-free dessert!

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A simple, sweet, and healthy Back to Basics Fruit Pie that's a decilious, guilt-free dessert!

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!

A simple, sweet, and healthy Back to Basics Fruit Pie that's a decilious, guilt-free dessert!

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!

A simple, sweet, and healthy Back to Basics Fruit Pie that's a decilious, guilt-free dessert!

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Back to Basics Fruit Pie

A simple, sweet, and healthy Back to Basics Fruit Pie that's a decilious, guilt-free dessert!
Course Dessert, Holiday, Light Dessert
Cuisine Gluten-free, Plant-based, Soy-free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Author Jackie Sobon of Vegan Yack Attack

Ingredients

  • 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

Instructions

  • 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!

A simple, sweet, and healthy Back to Basics Fruit Pie that's a decilious, guilt-free dessert!

A simple, sweet, and healthy Back to Basics Fruit Pie that's a decilious, guilt-free dessert!

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 Back to Basics Fruit Pie with no guilt! Unless you eat the whole pie, then you can feel just a bit guilty, but no more than that! 😉

A simple, sweet, and healthy Back to Basics Fruit Pie that's a decilious, guilt-free dessert!

16 Comments on “Back to Basics Fruit Pie

  1. 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. 😉 ).

    • 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.

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