Ah, summer. One of the things I love about it is the availability of fresh fruit. My kids could eat fruit all day, every day if I let them (and if we had that much fruit in stock!)
Recently I had a hankering for some fruit pie. Which is weird, because I don’t even like fruit pies. It even surprised my sister who said, “That’s weird. You don’t even like fruit pies.”
It’s true. I don’t like fruit pies with that yucky, corn-syrupy canned fruit filling in the middle. And it’s really not because I turn my nose up at that stuff. That filling just seems gross to me.
But a fruit pie filling with just fruit? That sounded good to me. So I set about making my own fruit pie with my own filling. I also wanted something my son could eat. And so I came up with this:
There was a lot of debate over what to call these. I didn’t want to call it a pie to start out with because fruit pies generally have a pie crust on top. I wanted to call it a tart but that was vetoed because it isn’t “tarty” enough. So we settled on Personal Paleo Pies.
Even if you aren’t Paleo, give these a try! They’re really yummy AND they are super-filling AND healthy! They are also easy to make, and are a perfect summer treat.
Okay, here’s what you’ll need:
For the crust
- 3/4 cup + 3 teaspoons Paleo nuts of your choice (I used 1/4 cup + 1 teaspoon each hazlenuts, pecans, and macadamias. Walnuts and almonds are also good choices.)
- 1/4 cup coconut flour (if you don’t have coconut flour, you can substitute another 1/4 cup nuts)
- 3 tablespoons coconut oil
- 1 egg, beaten
- 3 tablespoons brown sugar (optional)*
For the pie filling
- 3/4 cup blueberries
- 3/4 cup blackberries
- 3/4 cup strawberries
- 1 apple (I like Pink Lady apples)
- 1 peach
- 1/4 fresh lemon
Really, you can use just about any variety of fruit that you like!
Preheat your oven to 350 degrees.
To make these, I used these Wilton Perfect Results Tart Pans. They are awesome because the bottoms are removable and the personal pies (or tarts or whatever you’re making) can easily be removed and put on the plate. If you want to make one big pie, you can do that, too. You might just have to adjust the cooking times a bit.
To make the crust, place the nuts in a food processer and grind them to a very fine consistency. Put the ground nuts in a bowl and add the coconut flour and brown sugar*. Mix together.
*Here’s the deal with the sugar: strict Paleoists don’t add sugar to their foods. The first time I made these, I didn’t use sugar and I thought they were delicious. I probably ate two and a half in one sitting before I couldn’t eat any more! However, my non-Paleo family members (I included my extended family as part of the taste-test group) didn’t care for these as much without the sugar. So the next time I made them, I added sugar to the crust and they were a huge hit! So depending on your and your family’s tastes, you can add sugar or not. If you have a real sweet tooth, you might even want to add 1-2 tablespoons extra to the crust.
Once the nuts, coconut flour, and brown sugar are mixed, add the egg and the coconut oil. Mix. The nut mixture should take on a texture similar to a graham cracker crust. It will be moist and somewhat sticky.
Now, grease your pie pans with a little coconut oil. Evenly distribute the nut mixture in the pie pans and press the crust evenly over the bottom and the sides of the pans, just like you would with a graham cracker crust.
Once your pie crusts are ready, bake them in the oven for about 10 minutes, or until the crust begins to brown.
While the crust is baking, prepare your fruit. Take half of your fruit, put it in the food processor and pulse until the fruit is well-blended and has the consistency of a thick smoothie. Put this mixture in a bowl. Chop the remaining fruit into small pieces (I cut the blueberries and blackberries in half and the rest of the fruit into small pieces) and add to the blended fruit. Squeeze the juice of your 1/4 lemon into the mixture and mix.
When your pie crusts are done, take them out of the oven and distribute the fruit mixture among the pie crusts. Then, wrap a small piece of aluminum foil around the edges of the pies to keep the edges of the pie crusts from burning.
Bake the pies in the oven for 40 minutes. After 30 minutes, remove the aluminum foil and bake the last 10 minutes without it.
Allow them to cool a little (but not too much because they are yummiest warm) and then serve them up! If you desire, sprinkle a little brown sugar on the top while they are still piping hot.
A delicious, hearty, healthy dessert!
I have one of these left in my fridge from last night and I am going to go eat it. Right. Now.
Yum! A perfect 4th of July dessert.