Seasonal Fruit Pie

In preparation for the big move, we have moved in with our folks. We're working to find recipes that all four of us can enjoy. I've made this pie a few times, using different fruits, nuts and seeds and it's been a hit every time! I found the original recipe (along with a bunch of other delicious recipes) in Talya Lutzker's Ayurvedic Vegan Kitchen.

I stopped by the Whole Foods near my office on Friday and was excited to see giant organic strawberries. I also found some beautiful organic pluots, apricots and peaches.

I found the original recipe to be great, but here is my adapted version, based on what we had in the pantry.

Crust 1 tablespoon coconut oil 1/4 cup flaxseeds 1/2 cup raw almonds or walnuts 1/4 cup pumpkin seeds 1/2 cup medjool dates (or dried figs, raisins, apricots, etc.) 1 teaspoon fennel seeds 2 tablespoons unsweetened shredded coconut

Filling 1 apricot, diced 1 pluot, diced 1 peach, diced 1/2 cup strawberries, diced 1/2 cup blueberries 2 tablespoons coconut sugar 2 teaspoons brown rice flour Juice 1/2 lemon 1 teaspoon fresh cardamon seeds

Preheat the oven to 350 degrees F. To make the crust, combine the ingredients except the coconut oil and dried fruit in a food processor. Process until ground to a coarse meal. Add the coconut oil and fruit and process again. Transfer the crust mixture to a pie pan and press it evenly into the bottom and sides.

To make the filling, mix all of the ingredients into a large bowl. Transfer the filling mixture into the crust. Bake for 15 minutes.

The book identifies this as a balancing recipe for all three doshas: vata pitta, and kapha. Try it out--it's easy to make and easy to eat!