Many people think that a gluten-free and vegan pie crust is boring and bland. But this pie crust is anything but. It is satisfying, delicious, and healthy. The crust is neither heavy nor greasy and it’s full of flavor. It has a rich wholesome nutty taste and a crumbly-crispy texture. It also holds well together and can be the base for all sorts of fruit pies, pecan pies, or even cream or pumpkin pies. In fact, the crust is just as tasty as the topping. It also handles well and is all made in the bowl of a food processor.
Plum Pie [Vegan, Gluten-Free]
For the Gluten-free Pie Crust:
- 135 grams white almond flour (1 cup tightly packed) *see note below
- 135 grams natural gluten-free rolled oats (1 1/3 cups) *see note below
- 75 grams pecans (just over 1/2 cup) *see note below
- 3 tablespoons granulated brown sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan or vegetable butter, melted
- 1/4 cup 100% apple sauce, unsweetened
- 2 tablespoons almond flour (add at the end if needed)
For the Topping and Glaze:
- 15-20 (or more) Italian plums with skins kept and pits removed, sliced thin (or other fruit)
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons almond milk
- A sprinkle of granulated sugar and ground cinnamon
For the Crust:
- In a food processor, put the almond flour, rolled oats, pecans, sugar, baking powder, and salt and process until the rolled oats and pecans breakdown and combine with the other ingredients. You should obtain a fine crumbly dry mixture.
- Add the melted butter and apple sauce and process until combined and a soft oval ball forms. If you don’t get a ball, then just add 2 tbsps of almond flour (or a bit more) and process again. When a ball forms, your dough is ready
- Gather the dough with your hands, place it on parchment or wax paper, and shape into an even ball. At this stage, you can wrap the ball with the parchment and let it chill in the fridge or proceed to press it down with your fingers into your pie pan.
- You can also roll it completely or partially (the dough handles really well) on the parchment and transfer it to the pan with the parchment kept under. Continue to shape it and press it down in the pan. Make sure to press it evenly and create a border that’s about 2½ cm or 3/4 inch high.
For the Topping and Glaze:
- Cut each plum in half along the middle circumference with a serrated knife. Then use your hands to twist the plum apart and loosen the pit then twist the pit part out. Slice the plums into thin slices.
- Arrange and spread out the sliced plums so that they cover the base of the pie crust.
- In a small bowl, whisk together the maple syrup, lemon, and almond milk. Brush this on top of the plums to coat them allowing some of the glaze to drizzle between the fruit.
- Sprinkle the plums with a bit of sugar and cinnamon and place on middle rack in the preheated oven.
- Bake for 25-30 minutes or until the crust is crispy golden and plums are juicy tender.
- Allow the pie to cool completely on a rack before slicing. Serve with coconut or vanilla ice cream of choice.
- Cover and keep stored in the fridge. Keeps for 1 to 2 days.
For best results, it is always better to weigh the almond flour, rolled oats and pecans. Use enough sliced fruit to cover the base of the pie.