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Roasted Apricot Custard Pie

By Annie Oliverio

Annie Oliverio Plant-fueled since 2011, Annie Oliverio writes, runs, and cooks in the heart of Cattle Country. An enthusiastic "home chef," Annie started her blog, An Unrefined Vegan, to share her passion for creating cruelty-free, unprocessed, whole food recipes that are delicious, healthful, and simple to prepare. Annie's dishes contain little or no oil and her desserts are sweetened with fruit, dates, or stevia. It's all about nurturing body, brain, and conscience.

Through her project, Virtual Vegan Potluck, she invites both vegan and non-vegan bloggers to share a twice-yearly online potluck, demonstrating how food can bring people together. Annie is currently writing and photographing her first cookbook, crave/eat/heal.

She has been fortunate to have as participants, cookbook authors Kathy Hester, Robin Robertson, Natalie Slater, Ellen Jaffe Jones, and Bryanna Clark Grogan. Read more about that event on her website, Virtual Vegan Potluck. Annie is also a recipe contributor to One Green Planet and a featured chef on Raw Food Recipes.

Along with nectarines and peaches, apricots are the quintessential summer fruit. I've never really liked them raw. Even so, it's impossible to resist these beautiful fruits when they are abundant at the market. Roasting the apricots brings out their sweetness and gives them a rich, syrupy flavor--perfect for a summer pie.

Roasted Apricot Custard Pie


Yield: 6 to 8 servings

    1 9-inch (23 cm) pre-baked gluten-free, whole wheat pie crust, or raw crust
    4 fresh apricots, pitted and roughly chopped
    1 tablespoon pure maple syrup
    1/4 teaspoon ground cinnamon
    1/2 cup (120 ml) raw cashew pieces, soaked for an hour or so, rinsed and drained
    4 medjool dates, soaked with the cashews, roughly chopped
    1 1/4 cups (300 ml) coconut milk
    1 tablespoon arrowroot powder
    1 teaspoon agar powder
    2 teaspoons vanilla extract

  1. Preheat the oven to 425-degrees F. (Gas Mark 7). Put the apricot chunks in a baking dish and toss with the maple syrup and cinnamon. Bake, stirring once or twice, for about 15 minutes. The apricots should be soft and just starting to brown. Set aside to cool.
  2. Once cool, put the apricots into the prepared piecrust. Set aside.
  3. In a high-speed blender, process the cashews, dates, coconut milk, arrowroot powder and agar powder until very smooth. You don't want any cashew or dates bits left. Pour the mixture into a small saucepan and whisk constantly over medium heat for about 5 minutes. The mixture will thicken and turn glossy. Remove pan from the heat and stir in the vanilla extract.
  4. Pour the custard over the apricots in the piecrust, smoothing so that it reaches the edges of the pie. Tap on the counter a few times to remove bubbles, then place the pie in the refrigerator to set--about 3 hours.

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