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    Home » This and That » Cherry-Apricot Pie Bars. Summer Fruit. Spelt Crust.

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Jun 22, 2009 · About 3 minutes to read this article. 5 Comments

    Cherry-Apricot Pie Bars. Summer Fruit. Spelt Crust.

    Fresh fruit pies are a dessert favorite in the summertime. But the fresh, healthy fruit is usually paired with a not-so-healthy butter, white-flour crust. So I’ve ‘veganized it’. My Cherry-Apricot Pie Bars pair sweet fresh-picked cherries and apricots with a moist vegan spelt crust. Healthier ingredients, healthier dessert. Dessert dream: slice the ‘pie’ into square bars, warm it up and pair it with vanilla non-dairy ice cream. Here’s the vegan recipe…

    Summer Fruit Pie Stays Healthy. I always get frustrated when fresh fruit pies filled with healthy summer fruit end up in an all-butter, white flour crust. Pairing summer fruit with a bland white flour crust seems to make no sense. So this recipe takes that zing-y sweet summer fruit flavor and pairs it with a flaky, moist and flavorful spelt flour crust. There is even a bit of flax seed flour secretly mended in to up the nutrition benefits. All vegan. I am loving this crust!

    Cherries and Apricots. When summer rolls around, two of my favorite fruits are cherries and apricots. These two flavors don’t often get put together, but I found that the sour-sweet cherries paired with the smooth sweetness of apricots makes for a delicious summer dessert.

    Cherry-Apricot Pie Bars
    vegan, makes one 8″ “pie”

    3 cups fresh cherries, pitted and halved
    4 small apricots, sliced thin
    1 lemon, juiced
    1/2 cup agave syrup
    1/3 cup water
    1/4 cup + 1 tsp coconut oil or canola oil
    1/4 cup + 2 Tbsp dry organic sugar
    1/3 cup arrowroot powder
    1 3/4 cups spelt flour
    3 Tbsp Flax seed Flour
    1 Tbsp vanilla extract
    1 Tbsp baking powder
    1/2 tsp cinnamon
    2 tsp salt
    Topping:
    1 tsp vegan butter
    cinnamon/sugar mixture (1/4 tsp cinnamon, 1 Tbsp sugar)

    To make:
    Combine spelt flour, baking powder, 1 tsp salt, 1/4 cup dry sugar, cinnamon and flax seed flour in a bowl. Add water and oil. Mix into a dough. Add more liquid or flour if needed to attain a firm, yet moist dough.
    Wrap dough ball in plastic wrap and place in fridge for 20 minutes.

    Filling:
    Add cherries, apricots, lemon juice, agave syrup, 2 Tbsp dry sugar, arrowroot powder, 1 tsp. salt and 1 tsp coconut or canola oil.
    Mix well, without mushing fruit.
    Arrowroot should turn into a nice jelly texture.
    Set aside.

    Remove chilled dough from fridge and split into two pieces.
    Roll out both pieces into loose 8-9″ circles.
    Prepare an 8″ cake pan by rubbing it with vegan butter and a pinch of flour.
    Lay the first crust layer in the pan.
    Create a loose crust border around the edge of pan.
    Next, pour in the fruit mixture.
    Then lay the second crust on top of the fruit mixture. Poke a few random holes in the top crust. If the crust breaks a bit-that is OK.
    Topping: Drizzle melted vegan butter on top of crust.
    Sprinkle with cinnamon/sugar mixture.
    Bake for 30 minutes at 325 degrees.
    Serve warm or store in fridge for a few days.
    Yummy cold or warm.



    « Fire Closes Teany NYC: No Chai for Me. Sniff. Sniff.
    An Even Healthier Fresh Summer Fruit Tart. Vegan. »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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