Sugar Free Vegan Apricot Pie.

I love desserts made with fresh apricots! They become juicy when heated through and taste tart, yet sweet – very addicting! You don’t have to use sugar at all for this recipe, so I just used one spoon of Xylitol to sweeten the pastry. Try to buy sugar free, natural apricot jam. I love using St. Dalfour 100% natural fruit spreads, because they are made mostly of fruit and sweetened with grape juice. The pastry case is dairy free and reduced in wheat and gluten, so that it is still pliable, but not heavy to eat. You will need pie weights or dried beans to make pastry. Serves 4-6 people or 2 greedy ones 😉

For the pastry case:

  • 100ml pure coconut oil, melted if solid
  • 100g spelt flour
  • 150g brown rice flour
  • 50g coarse cornmeal
  • 1 tbsp xylitol
  • pinch of salt
  • 150g unsweetened soy yogurt

For the filling:

  • 100g sugar free apricot jam
  • 1 tsp rice flour or corn flour
  • 8-10 ripe apricots, stones and cut into quarters or eights (depending on their size)
  • 1 tsp pure vanilla extract
  • Cinnamon (optional)
  1. Make the pastry first. Combine coconut oil, flours and cornmeal, xylitol and salt in a bowl and rub the oil in with your hands until the mixture resembles breadcrumbs.
  2. Add yogurt and mix well, until the mixture comes together in a ball.
  3. Turn the dough onto a work surface, covered in cling film. Press it, or roll slightly until it resembles a round, cover with another piece of clingfilm and chill in refrigerator for 20 minutes or freeze for 10 minutes.
  4. Preheat the oven to 180C. Roll our the dough between two cling film sheets to form a round that will fit your pastry case. Remove the top sheet carefully and invert the dough into the case. Press the dough firmly and evenly, remove the top cling film, and freeze for another 5-10 minutes or chill for 30 minutes.
  5. Cover the dough with a round of non-stick baking paper and fill with pie weights of dried beans. Bake for about 20 minutes, until pastry is set.
  6. Remove the paper and weights and bake for another 10 minutes until the pastry is slightly coloured.
  7. Stir apricot spread together with cornflour in a small bowl. Spread in pastry shell and arrange apricots on top. Sprinkle vanilla extract and cinnamon (if using) on top.
  8. Bake until apricots are soft and the filling is bubbling slightly – about 30 minutes. Let it cool before serving.

Leave a Reply