In preparation for the big move, we have moved in with our folks. We're working to find recipes that all four of us can enjoy. I've made this pie a few times, using different fruits, nuts and seeds and it's been a hit every time! I found the original recipe (along with a bunch of other delicious recipes) in Talya Lutzker's Ayurvedic Vegan Kitchen.
I stopped by the Whole Foods near my office on Friday and was excited to see giant organic strawberries. I also found some beautiful organic pluots, apricots and peaches.
I found the original recipe to be great, but here is my adapted version, based on what we had in the pantry.
Crust 1 tablespoon coconut oil 1/4 cup flaxseeds 1/2 cup raw almonds or walnuts 1/4 cup pumpkin seeds 1/2 cup medjool dates (or dried figs, raisins, apricots, etc.) 1 teaspoon fennel seeds 2 tablespoons unsweetened shredded coconut
Filling 1 apricot, diced 1 pluot, diced 1 peach, diced 1/2 cup strawberries, diced 1/2 cup blueberries 2 tablespoons coconut sugar 2 teaspoons brown rice flour Juice 1/2 lemon 1 teaspoon fresh cardamon seeds
Preheat the oven to 350 degrees F. To make the crust, combine the ingredients except the coconut oil and dried fruit in a food processor. Process until ground to a coarse meal. Add the coconut oil and fruit and process again. Transfer the crust mixture to a pie pan and press it evenly into the bottom and sides.
To make the filling, mix all of the ingredients into a large bowl. Transfer the filling mixture into the crust. Bake for 15 minutes.