Cashew Crusted Blueberry Plum Mini Pies

Cashew Crusted Blueberry Plum Mini Pies - from #GFoptions #vegan

 With just two of us eating at my house, I’m always looking for quick treats that will freeze and store well so I can pop up a fancy dessert any evening without struggling to use up a whole cake, pie, pudding within the next few days.  These mini pies are a perfect lite ending to a meal or can fill in for breakfast on the go if packaged correctly.  I baked mine in a Mini Pie maker but my recipe adjusts for oven cooking as well.  The filling here is just what I like and had on hand.  It can easily be changed to other fruits as long as they are prepared in small pieces to fit into the smaller pie crusts.  Frozen Blueberries worked well.  I’d like to try it out with Mango, Peaches, Strawberry.  Even Pecan will be good although the filling preparation listed in this recipe would have to be adjusted for Pecans.


I’m a big fan of Plums and I usually let them almost over ripen to ensure that they don’t upset my stomach and also maximize their sweetness.  It’s hard to find ready ripe plums in the grocery here so I almost always wash them and leave them inside a closed up paper bag out of direct sunlight for a few days before cutting them.  Nothing more disappointing …plum wise…to be drooling for a big bite of fresh juicy plum only to cut one open and find it dry, cardboard tasting and tough.  The paper bag trick works well for me.  I think they work well with the blueberries in these mini pies by adding a similar but unique tart flavor against the sweet and softer blueberry flavor

Vegan Nut Crust Plum Berry Mini Pies - from #GFoptions #vegan SAMSUNG



My Mini Pie maker came with some pastry cut outs that worked well creating little leaves. SAMSUNG I think they not only added to the pie’s appearance but they also allowed the filling to show through, adding just enough top crust for a little crunch against the creamy tart berry plum filling.  I sprinkled a little sugar on top at the end to sweeten up the crust.  This crust recipe is not overly sweet and could be used for a savory filling as well.

Cashew Crusted Blueberry Plum Mini Pies - from #GFoptions #vegan

Cashew Crusted Blueberry Plum Mini Pies

Yield: Makes to 4 inch mini pies with some extra crust dough

What you will need for this recipe:

  • Crust:
  • 1 Cup Soaked Raw Cashews
  • 1 Cup Flour (I used Spelt flour)
  • 2 Tbs. Ground Flax Seed
  • 2 Tbs. Coconut Palm Sugar or other
  • 3 Tbs. Softened Vegan Butter
  • 1 tsp. Cinnamon
  • Pinch of salt
  • .
  • For the Plum Berry Filling:
  • 1 Cup Frozen Berries thawed
  • 1 Medium Size Plum, cut into small pieces
  • 1 tsp. Lemon juice
  • 1/2 Cup Coconut Palm Sugar
  • 1/4 Cup Water
  • 2 Tbs. Agar Flakes


Mix the crust:

Blend the Cashews and butter in a food processor until smooth (small lumps are fine)

Add in all other crust ingredients and pulse the processor until ingredients are well incorporated.

The dough should stick together and form a ball when squeezed together.

Push dough into small muffin tins to about 1/3 inch thick. Bake for 8 - 10 minutes. Keep in tins after cooking and then fill with fruit filling.

For the filling:

In a medium size saucepan, combine all filling ingredients except the Agar. Bring to a boil stirring frequently. Reduce to a strong simmer and let fruit reduce to almost half, stirring frequently to prevent sticking. When the fruit is broken down some and the liquid is thickening, add in Agar. Increase heat to a soft boil and stir constantly for another 5 minutes. Take filling off heat and let rest for 5 minutes. Agar will begin to thicken filling to a jam consistency.

Spoon enough filling into cooked crusts to just the top edge of each crust. Top with crust cut outs if desired and bake for another 10 minutes. Let pies rest until cooled before removing them from Muffin tins. Serve warm or store in the fridge for up to 1 week.


To make a Gluten Free Pie, just substitute Gluten Free flour for Spelt. Other dry sweeteners can be used in place of Palm or Cane as well for a sugar free version of pies.

SAMSUNGI used Agar as a thickening agent for the filling and it worked even better than I’d hoped.  Just a few spoonfuls of the flakes gave the filling that traditional syrup consistency without having to add additional gelatins or sugars.  Just be sure to add it near the end of the fruit boiling process as it will thicken your fruit quickly after boiling for a few minutes.

Cashew Crusted Blueberry Plum Mini Pies - from #GFoptions #vegan


Hope you are having wonderful weather this weekend.



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10 thoughts on “Cashew Crusted Blueberry Plum Mini Pies

  1. Angela @ Canned Time Post author

    Thanks Annie 🙂 This would have been my dessert post for the VVP so I’m glad you would have liked it…I only made 2 of these little pies and now I wish I’d baked up some more….on my to do list soon ♥

  2. narf77

    My RSS Feed Reader officially doesn’t like your blog Angela :(. I had to emerge from my reading hole and post this comment after a Google Search…oh well…where there is a will there is a way! (AND lots of money hungry relatives waiting for their share but THAT is another story! 😉 )… these look amazing! I am a fellow soft plum lover and aside from the bitter disappointment that a hard plum delivers, you also have to cope with the extreme sour “BAM” that hits you. Not my favourite taste sensation. They should sell them to kids addicted to those sour gummy worms! I love this recipe and would have probably voted it the winner of the sweets section of TVVP so consider this some kudos for your wonderful efforts. It looks amazing and using a mini pie maker? Pure genius! 🙂 Cheers for sharing it with us all 🙂

    1. Angela @ Canned Time Post author

      Sorry for your technical difficulties, I wonder if it’s because I switched over to a ‘self-hosted’ format this spring.
      And yes, plums are a particular fruit. They come into the stores like rocks here and take up to a week to be eatable. You probably have a fresher source there. At one point in my life, I had them growing on a huge tree in the back yard. I got quite sick some years over indulging on too many sweet juicy plums…. Thanks for your comments on the pies. Yet another gadget I’ve obtained to avoid fixing our oven (going on 2 years now used as a storage vessel not a baker) I could easily eat a whole pie myself in just a few days so these are a good preventative for that obsession.
      I’ve never ‘baked’ a cashew crust before, only used them in frozen cheesecakes so I was glad it worked out.
      Enjoy your cooler weather. We’re in the 70’s today with Pollen saturating every breath right now here. I read someone’s speculation that if all the bees on the planet disappeared suddenly, that humans would only survive 4 years on their food supplies. Those are some “busy bees” out there right now 🙂

      1. narf77

        Thank goodness for bees! If they didn’t take most of the pollen, imagine the lives of the poor hayfever sufferers! (At least for 4 years 😉 ). I love this recipe and that cashew crust looks insanely good. I might try it with some savoury filling like a cheezy sort of veggie hot pot idea. I prefer savoury baked goods and think it would translate amazingly well to that kind of use. Cheers, again, for sharing 🙂

  3. Somer

    Those little pies are so beautiful that I’m half tempted to get that mini pie maker! (as if I need yet another kitchen appliance) I think this may come close to topping the list of prettiest post yet!

    1. Angela @ Canned Time Post author

      I just got Kathy Hester’s new Vegan Bean book and it has a great pot pie recipe I’m going to use them for this weekend….I think its cool too cause you can make a savory and sweet all at once. (I’m a severe pie lover and I don’t make them cause I’ll eat the whole thing) Now I can bend a little 🙂

  4. Pingback: 6 Vegan Thanksgiving Pies - Healthy Slow Cooking

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