I don't know about where you live but it's said that in France, everything turns slower during Summer holidays (July-August), some stores or restaurants close, some company too, sometimes for whole August. It seems that social networks are taking the same path, at least in France, maybe in the rest of Europe too or in the North hemisphere of the World.
Anyway, last Summer I was working a lot, long hours, long weeks and didn't have much time to cook or take care of the blog, this is I did but I decided to take it slow too, go on vacation in my family and just take the time to do other things. We already faced a long heat wave for more than a month in France, Europe and I know some other countries like in North America at least. So, I didn't cook much and would hardly prepare some salads, sometimes cook some rice or quinoa, more rarely the oven.
I just took advantage of one or two days cooler last month to bake this pie and that's it, I just wanted to enjoy raw fruit like that and ate a lot of watermelon. You may not find all the fruit that are on this pie, but just choose the ones you prefer and can find, it goal is to enjoy them raw here.
For the pie crust, I wanted to tried oats instead of flour and it turned out well. To garnish it, I wanted something fresh, so I thought about coconut yogurt and it goes very well with all these Summer fruit. So that was good result, half raw half baked pie to enjoy with your favorite raw fruit and yogurt.
Vegan Summer fruit pie, oats crust and coconut yogurt
Prep time : 15-20 min
Resting time : one night (optional)
Baking time : 15-20 min
Serving : a 34-cm/13-inch long pie(about 4 servings)
Oats pie crust
- 85 g coconut oil (or plant-based margarine)
- 155 g oats
- 40 g almond meal (or other nuts)
- 1 to 2 tbsp maple syrup (or agave, coconut flowers, dattes or honey if not vegan)
- 1 pinch of salt
- an S blade food processor
- 250 g plant-based yogurt (coconut for me)
- a sieve/strainer + a coffee filter or gauze or a very fine mesh clean linen (optional)
- raw fruit of your choice
The day before (optional) :
- Arrange a coffee filter (or other option) into a sieve put over a bowl. Pay attention that the bottom of the sieve doesn't touch the bottom of the bowl.
- Pour the yogurt into the filter/linen and close it so that it won't leave, store in the fridge for one night. The liquid of the yogurt will evacuate and it will be thicker. This step is optional is you're using an already thick yogurt but advised if it's more liquid.
Pie crust and garnish :
- Pour all the ingredients into the bowl of a food processor and blend until you have a sandy preparation.
- Pour it into a pie mould and press it with your hands or a spatula or other tool, the pie crust should be thin (thiner than what you can see on my pictures) and go up the edges of the mould.
- Bake at 180°c/ 356°f for 15 to 20 minutes. Cover with an aluminium paper sheet if the crust begins to brown too much. Take out of the oven and let cool down completely on a rack before garnishing.
- Fill the crust with the yogurt mixed with the liquid sugar of your choice.
- Arrange the raw fruit nicely, you can put them whole or cut depending of the size and the fruit you chose, you can now serve. You can keep the pie up to 24 hours before the crust begins to get wet.
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Adapted from Vegetarian Ventures.
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