Apricot Pie | VEGAN + GF

In all honesty I’ve never been one to be much for pies. Which doesn’t quite make sense, considering I love a good pastry. However, I know my tastes well and thought that I would try and perfect a delicious pie that is a reasonably healthy alternative and would include a puff pastry. Whilst this type of pastry isn’t for the faint-hearted cook, as it requires a lot of concentration and time, I go crazy over puff pastry and think its a nice twist on your more traditional pie.

Cook Time:  30 Min 

Prep time: 4 hours

Makes 1 Pie




● 2 cups all purpose flour

● 3/4 cup coconut oil (solid)

● 1/4 cup cold water

●  Dairy-free Margarine


● Frozen Apricot and nectarine fruit mix

● 1tbsp Maple Syrup (substitute with agave nectar or fruit syrup)

● 1 tsp Cinnamon


1. Start by making the pastry. Add the flour to a large mixing bowl and cut the oil into small pea sized pieces form. Mix in the cold water until the flour, oil and water comes together to create a dough. If you feel like the dough is a little dry, simply add a little more water. Pat the dough into a ball and move to a floured surface.

2. Sprinkle the top of the dough with flour. Then, form into a rectangle that is 3/4-inch thick. and using a rolling pin, roll the dough into a rectangle that is approximately  12×7-inches wide and 1/2-inch thick.

3. With the short side facing you (12 x 7-inch), fold the bottom third of the dough up and the top third down, as though you are folding a letter. Rotate the folded dough a quarter turn (so the folded side is to your left) and repeat. Roll out and fold up again, repeat one more time after that (for a total of three times). Wrap in plastic wrap and refrigerate for four hours.

4. Once the dough has refrigerated, cut the puff pastry in half and roll out the first piece so it can fit over your pie tin. After you have greased the tin with margarine,  gently place the puff pastry inside and pat into place. Use a knife to cut off the excess dough around the edge of the tin. Add small amounts of water to the dough pressing into the edge of the tin to stick the pastry down.

5. In a small pot, heat up the frozen fruit on a hob with low heat setting. Add the maple syrup and cinnamon and stir until combined. Pour into the tin with the dough.

6. Now roll out the other half of the dough, following step four and measure out the pastry to fit the tin. Add three slits to the centre of the dough and place on top of the frozen fruit in the tin and cut off the excess dough. Press down the edges with water and use any remaining dough to cut out leaf shapes to place on top of the pie.

7. Place in the oven for 15 minuets or until golden brown. Leave to cool before indulging.

What is your favourite pie flavour?