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Wednesday, August 31, 2011

Fruit Pie With Apricot-Nut Crust

I've been eating a plant based diet for about 3 months now and I'M LOVING IT!  My taste buds have changed and I no longer crave animal products.  Eggs used to be my favorite food, now I don't miss them at all.  I have had my blood work checked monthly and all of my nutrient levels, including iron, are exactly where they need to be.  

I realize this type of lifestyle eating is not for everyone, but I do know that everyone can benefit from eating more fruits and vegetables!  The recipes that I will be posting here at New Nostalgia will be mostly plant-based, as I post what I make and I am in a huge discovery phase when it comes to healthy plant recipes.  

While I have not been craving animal products or salt, I do have an occasional craving for sweet.  Because of this, I have been on a hunt for healthy recipes that will satisfy my sweet-tooth, and will please my family and pass for "dessert."


It tastes like a treat but it is healthy enough to let my kids eat it as part of their breakfast!  It is super simple to make and contains no processed oils or sugar.  It is just fruit and nuts, baby!  Love it.

Fruit Pie With Apricot-Nut Crust {vegan, gluten-free, raw}

Ingredients for Crust:

1 cup dried apricots (the original recipe used dates)
1/3 cup walnuts
1/3 cup cashews
1/3 cup almonds
1 tsp. vanilla extract
1-2 Tbls water (do  not need if using dates)

Ingredients for Filling:

2-3 bananas, sliced lengthwise
4 ounces strawberries, sliced
4 ounces strawberries, blended into a puree
4 ounces raspberries
1 can mandarin oranges, drained

Blend the crust ingredients together in a food processor to acheive a sticky consistency.  Press the blended crust ingredients into a pie pan. ( I coated my fingers with coconut oil).  Lay the bananas on top of the crust and press along the sides.  Place the strawberry slices on top of the bananas.  Pour the strawberry puree over the strawberries and bananas, and press into the gaps.  Place the raspberries and mandarin oranges on top of the pie.  
Cover and refrigerate for 1 hour or longer before serving.


  1. This "pie" looks absolutely delicious! Your recipes couldn't come at a better time as I am in the process of researching and slowly switching my entire family to a plant based diet.

    Keep the awesome recipes coming!

  2. Thank you for sharing this recipe, looks yummy! I also loved your post on the Engine 2 book {which I just received yesterday and love}. We are in the process of transitioning to a plant based lifestyle. Love all the knoweldge you pass on.

  3. YUM!! this looks delicious :)

  4. That looks amazing! I think I might make it this weekend.

    I have a question. What are your thoughts/practices on using canned items? We've successfully avoided them for the past 2 years or so. Anyway, just curious what your feelings are on cans.

  5. You all make this fun! Thank you for your comments. @ Sarah--my feelings on cans are that we have a reason to be concerned with what they are made of and how much of it we ingest. BUT.. not a bridge I have crossed yet in our family. We do very little canned goods. I have not given up canned tomatoes yet:)

  6. It is awesome when I see other people taking proactive strides for their health. I too have enjoyed meat and dairy my whole life bug after reading John Robbins "Food Revolution" and watching the documentary Fork over Knives I have been converting... And quickly!! I always thought it would be so hard and have been amazed at how easy it has been. Check out the blog mynewroots.blogspot.com and try making the Raw Cashew Dreamcake and her Raw Brownies. Both amazing!


Thank you so much for your lovely words to me! Due to the number of comments I receive, I cannot respond to all of them - but know that I read and love every word. If you have a question in need of a response, please e-mail sponsornewnostalgia@gmail.com and either Robyn or I will get back to you.