Spicy Fruit Pies are another great winter warmer. After making the most delicious Vegan Mince Pies last Christmas, I then thought about making an apple pie with the pastry from the mince pies. But then I also thought about my Spicy Fruit Crumble and how yummy that is on a cold winters day. Finally I decided to try making Spicy Fruit Pies.
For this recipe I have changed the pastry ingredients as I wanted to try it with pecans instead of ground almonds. Pecans are known to have nutrients, vitamins and minerals which are required for good health by the body. Studies have shown that consuming a handful of pecans translates to ingestion of different types of nutrients that would have been impossible to eat even by taking the laboratory prepared supplements.
Due to several studies we now know there are numerous health benefits to eating pecans. These include low cholesterol levels, diabetes, heart health, abundant in antioxidants, great for weight control, gallstones and cancer. So pecans are delicious and very good for you. They make a great alternative to the ground almonds in the pastry. I feel they give the pastry a much more meaty flavour. Definitely worth a try.
Makes 12 – 14
- Sharp knife
- Chopping board
- Large saucepan
- Food processor
- Rolling pin
- Large board
- Large circle cutter x 1
- Medium circle cutter x 1
- 12 muffin tin x 1
Ingredients for the spicy fruit filling
- Eating apples x 3
- Pears x 3
- Blackberries x 1 small handful
- Blueberries x 1 small handful
- Raspberries x 1 small handful
- Lemon x 1 juice and zest
- Water x 50mls
- Ground cinnamon x 2 x tsp
- Ground ginger x 1 tsp
- Ground nutmeg x 1/4 tsp
- Ground cloves x 1/4 tsp
Ingredients for the pastry
- Brown rice flour or gluten free oats x 150g plus extra flour for dusting
- Pecans x 150g
- Coconut oil x 150g
- Medjool dates x 150g
- Oat milk x 20ml (or a milk of your choice)
Method for the spicy fruit filling
- Peel, chop and core the apples and pears.
- Put into the large saucepan and add the berries, lemon juice, zest and the water.
- Then add in the ground cinnamon, ginger, nutmeg, cloves.
- Place on a medium to high heat, bring to the boil and then turn the heat down and leave to simmer.
- Cook for about 10 minutes or until the apples are soft.
- Remove from the heat and leave to cool.
Method for the pastry
- Measure the pecans, brown rice flour or oats, coconut oil and dates using the scales.
- Put the pecans into the food blender first and blend.
- When the pecans have been ground add all the ingredients to the food processor and blend.
- When the pastry forms a large ball inside the food processor the pastry is done.
- Wrap in the cling film and place in the fridge for an hour or overnight.
Method for making the Spicy Fruit Pies
- Preheat the oven to 180°C.
- Remove the pastry from the fridge and leave in a warm room for half an hour.
- Roll out the pastry to about a 1/4 cm thick.
- You can cut it and do it in sections.
- Plus this pastry is like playdoh so is very easy to mould together.
- You may need to use a lot of brown rice flour as the dough does stick to the board.
- Then using the cutter, cut 1 large round and 1 small round.
- Continue doing this until all the pastry has been used up.
- Place the larger rounds in the base of the muffin tray.
- Once the 12 holes have been filled with the pastry add the filling in.
- Brush the oat milk around the outside edges of the pie and place the smaller round on top.
- Brush more oat milk on the tops and place in the oven for about 8 – 10 minutes.
- Leave to cool completely and then transfer to a cooling rack until they are cold.
- Serve with coconut cream and maple syrup, then enjoy.
My little family really enjoyed trying these at the weekend. They are great for kids and grown ups because they are individual pies. They will keep for about 3 – 4 days. They are great because they can be frozen. These would make a great after dinner treat for a party or my husband had one in his packed lunch the next day. However you decide to eat them, as always, please enjoy.