I know it’s summer and using the oven might not be tempting, but since autumn temperatures are expected in the coming days, how about making this vegan peach apricot pie without sugar with me, an ideal breakfast dessert.
The pie I’m proposing today is with a vegan crust, without butter and eggs, but especially without sugar, so you can enjoy this dessert without feeling too guilty.
The sugar-free vegan pie is rich with seasonal fruit, making it an excellent snack for your children.
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for peach apricot pie
Ingredients for the sugar-free vegan pie (pie pan 8/9 inches):
- 7.05 oz almond flour
- 3.53 oz whole wheat flour
- 5.64 oz sunflower oil
- 2.11 cups almond milk (or oat or rice milk)
- 2 teaspoons baking powder
- 1 teaspoon turmeric powder (optional, just for coloring)
- 2 yellow peaches (medium size)
- 3 apricots
- 1 apple
- 1 Baking Pan
Steps
In a bowl, combine all the dry ingredients, namely almond flour, whole wheat flour, and baking powder.
Mix all the dry ingredients and add a teaspoon of turmeric or a pinch of saffron (to give some color to the dough).
Now add the almond milk (or oat or rice milk) and the sunflower or corn oil. Mix all the ingredients until you get a compact ball.
With a rolling pin, roll out the pastry and place it on a greased pan or, if you prefer, instead of oil to grease the pan, you can use a sheet of wet and wrung out parchment paper.
Prick the pastry with a fork.
Bake in a preheated oven at 356°F for 20/25 minutes.
Once cooked, take the pastry out of the oven and let it cool.
Finally, proceed with the decoration. This is where your creativity comes into play.
Simply make concentric circles with the slices of different fruits until the pie is completely covered.
