Gluten-free vegan plum pie

Plum pie is a popular autumn dessert in Switzerland, especially when celebrating the public holiday in Geneva known as Jeûne Genevois and the Federal day of Thanksgiving.

The plum pie featured in this post is vegan and gluten-free. It took me a few attempts to get it right, but it was worth the effort!

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, so much so that my daughter and I have been having a slice at breakfast with our morning coffee or tea.

The crust is neither heavy nor greasy and it’s full of flavour. 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. Should you make it, I recommend that you weigh the almond flour, rolled oats and pecans. I took some pictures to guide you through the process.

The recipe is below.

One 26 cm (11-inch) pie pan lined with parchment paper

Oven 180°C / 350°F

6-8 servings

INGREDIENTS

Gluten-free pie crust

  • 135 grams white almond flour (1 cup tightly packed) *
  • 135 grams natural gluten-free rolled oats (1 1/3 cups) *
  • 75 grams pecans (just over ½ cup) *
  • 3 tablespoons (tbsps) granulated brown sugar (I use mascobado sugar cane)
  • ¼ teaspoon (tsp) baking powder
  • ½ tsp salt
  • ½ cup vegan or vegetable butter, melted
  • ¼ cup 100% apple sauce, unsweetened
  • 2 tbsps almond flour (add at the end if needed)

Topping and glaze

  • 15-20 (or more) Italian plums with skins kept and pits removed, sliced thin 
  • 2 tbsps maple syrup
  • 1 tbsp lemon juice
  • 2 tbsps almond milk
  • A sprinkle of granulated sugar and ground cinnamon

* NotesFor best results, it is better to weigh the almond flour, rolled oats and pecans. Use enough sliced fruit to cover the base of the pie. Can substitute with peaches, apricots, apples, pears or other.

PROCEDURE

Pie 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 (see below).

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 (see below).

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 pressing 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.

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 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.

Enjoy!

Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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