This gluten-free vegan plum pie will fill your kitchen with heavenly autumnal flavours. It is a perfect healthy oil-free and refined sugar free vegan treat for those chilly and rainy fall days.
Ingredients: Pie Crust and Lattice
- 150g (3.5oz) oat flour
- 150g (3.5oz) coconut flour
- 1½ tbsp. cinnamon
- ½+¼ tsp. Himalayan salt
- 3 tsps. (15g) psyllium husk powder
- ¾ cup (180ml) water
- 375g (13.2oz) soymilk (additive-free) + 1½ tbsp. apple cider vinegar
- 4½ tbsps. xylitol (or date sugar for Plantricious version)
Ingredients: Pie Filling
- 1kg (2.2lbs) of raw plums
- Lemon juice from half a lemon (about 2 tbsps.)
- 2 tsps. cinnamon
- ½ tsp. ginger powder
- ¼ tsp. cardamom
- 4 tbsps. coconut sugar, xylitol or date sugar (Plantricious version)
- 2 tbsps. mesquite
- 2 tsps. psyllium powder
- 2 tbsps. additive-free nut butter
Ingredients: Coating (optional)
- 1 heaping tsp. of nut butter
- Enough plant milk for spreadable consistency
- Pinch of Himalayan salt
- Start by mixing together soy milk and apple cider vinegar in a small bowl. Let it sit for at least 5 minutes.
- In a large bowl combine the dry ingredients: flours, salt, cinnamon, and psyllium husk powder.
- Next, dissolve xylitol (or other sweetener) in the soymilk. Then, pour water into the curdled soy milk and stir.
- Now, add the liquids to dry ingredients and mix until well incorporated. Cover the bowl with a lid or plastic wrap and refrigerate for 30 minutes.
- While the crust dough is chilling, prepare the plum mixture. Start by cutting the plums in half, removing the stones and adding them to a large bowl. If you have huge plums, cut them in quarters. To prevent oxidizing, add lemon juice and toss the plums well (but gently).
- Next, sprinkle cinnamon, ginger, cardamom, sugar and mesquite on top of plum mixture and mix until the sugar and spices are well incorporated. I suggest you sieve mesquite to avoid any bigger chunks.
- You’ll now notice some liquid in the bottom of the bowl. This is why we add psyllium husk powder – sprinkle one teaspoon of it evenly onto plums and give it a stir. Then, do the same with the second teaspoon. Avoid making a pile of husk powder as you might end up having lumps of it in the mixture. Let the plums sit while you prepare the piecrust.
Assembling the pie:
- Grease 25cm (10-inch) pie plate with coconut oil by transferring some oil onto kitchen paper and rubbing the surface and edges.
- To roll the dough, place ⅔ of it on a floured surface (I prefer raw buckwheat flour) and roll it out into 30cm (12-inch) circle. It’s easier if you flour your hands and sprinkle some flour on top of the dough as well. Make sure the dough doesn’t stick to the surface by lifting it up every now and then while rolling (adding flour if necessary). Alternatively, press the dough into greased pie plate using your fingers. The result won’t be as perfect, but it’ll be under the plum mixture anyhow!
- Next, transfer the dough onto 25cm (9.8inch) pie plate. I used the help of a round cake lifter. Trim the edges.
- Then, bake the crust at 190°C (375°F) for 10 minutes. Remove from oven and let cool.
- While the crust is cooling, roll the remaining pastry into a 25cm (9.8inch) disk and cut dough into long slits (3-4 cm, 1.2-1.6-inch wide) with knife, pizza wheel or fluted pastry wheel. Cut off uneven edges, form a dough ball and roll it out again for extra strips. You can also cut thinner strips and have more of them on top of the cake.
- Pour the plum mixture onto cooled crust and even it out. Now add 2 tbsps. of preferred nut butter on top of plums – strips if it’s warm and pieces if taken from fridge.
- Lay the dough strips in lattice pattern over top of fruit and nut butter gently pressing ends of strips onto edges of bottom crust. Trim excess dough from edges.
- To coat the dough strips combine nut butter, plant milk and pinch of Himalayan salt in a small bowl. Add enough milk to be able to use cooking brush for coating.
- Bake the pie at 190°C (375°F) for 50-55 minutes until golden brown. Let cool completely before slicing.
- Top with a dollop of coconut cream or vegan ice cream.
If you don’t struggle with Candida overgrowth, use any preferred sweetener in both piecrust and filling recipe, i.e. coconut sugar, date sugar or xylitol. In piecrust also liquid stevia could be substituted for sugar – 1 tbsp. of sugar = 12 drops of stevia.
Want to skip the lattice pattern? Simply place a whole dough cap on top of the plums or discard the top dough layer altogether. Or use cookie forms to cut out any shapes you like and place them on top of the pie for decoration.
Should your plums be extra ripe and juicy, use an extra teaspoon of psyllium powder. I used quite hard plums that didn’t fall apart or become mushy when mixed and stirred.
For soy-free version substitute soymilk with any other plant milk, i.e. oat milk or almond milk.
In case you’re allergic to nuts, use seed butter instead of nut butter to top the plum mixture, for example sunflower seed butter.
- Category: Dessert
- Method: Oven
- Serving Size: 1/10 of recipe
- Calories: 254
- Sugar: 12.7g
- Sodium: 220.7mg
- Fat: 6.5g
- Saturated Fat: 2.9g
- Carbohydrates: 31g
- Fiber: 12.4g
- Protein: 7.6g