Succulent tangy tart Plum Pie flavoured with citrus lemon and earthy floral thyme on a nutty amaranth pastry base.
Rip into something ripe and feel all gooey inside.
What other fruit pies do. You like?
This dish will topple your belief that vegan food can’t be so super yummy.
- When you’ve freshly harvested/foraged some plums and haven’t a clue what to do with them
- When you fancy a dinner party with plum and some ice cream to top off your extravaganza with friends
- When you’ve got that just out of bed look and feel like a swanky plum pie for later as you set about your day
Plum Pie was inspired when I was foraging for plums and a passer-by remarked how when she was young she would make this pie with her family – it was a family activity.
Plums have been cultivated around the world and have adapted to various climatic and soil conditions.
This Pie is vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 1kg plums, destoned
- 125g unrefined cane sugar
- ½ lemon juice
- Few sprigs of thyme
- Dry ingredients
- 100g amaranth seeds
- 50g oats
- 25g flaxseeds
- 25g unrefined cane sugar
- Pinch of salt
- 75g tapioca flour
- Wet ingredients
- 30g prune puree
- 8tbs filtered water
- 40g coconut oil
- Destone plums and place in a mixing bowl with the sugar, lemon juice and thyme. Ensure it is all combined well. Set to one side.
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Make the pastry by placing the dry ingredients (not tapioca flour) into a high-speed blender and blending till fine. Transfer to a large mixing bowl add in the tapioca flour.
- Toss in the prune puree and mix with hands. Next add the water. Continue using the hands. Then add the oil and knead into a bowl. Cover and leave the dough to rest in the fridge for about 30 minutes.
- Line 6 4-inch mini-tart shells with oil to ensure that the dough doesn’t stick.
- weigh the dough and divide into 6. Place each dough piece between two baking sheets and roll into circle. Transfer to the tart shells.
- Prick the base with a fork all over. Bake the base in the oven for 10 minutes. Remove from the oven. Set to one side.
- Lay the plum mixture topping onto the pastry base.
- Return to the oven and bake for a further 15 minutes.
- Serve warm or chilled.