Six Fruit Vegan Crumb Pie

Sometimes I like to just make it up as I go in the kitchen. It can be fun to experiment and see what you come up with! I had some leftover pie crust after making a pot pie, and I had a variety of frozen, fresh, and dried fruit. I didn’t have enough of any one or even any two fruits to make a pie, but altogether I had just enough. So I went with the ‘kitchen sink’ way of cooking – throw in everything but the kitchen sink. I had frozen strawberries, frozen mixed berries (blueberries, raspberries, strawberries), frozen mango, a fresh apple, and dried apricots.

Kitchen Sink Six Fruit PieI topped it off with some crumb topping and the result was surprisingly yummy! If one fruit makes a tasty pie, then six make an extra tasty pie. The flavors blended really well together, and I think I’ll be mixing fruits in pies more often!

Kitchen Sink Six Fruit Pie


1 batch of pie crust for a crust on top and bottom, or half a batch for a crust on bottom and crumb topping on top
4-5 cups of fruit ( I used 2 cups of frozen berries, 1 cup of frozen mangos, 1 fresh apple, and about 1 cup of dried apricots)
1/2 cup sugar
1 1/2 Tbsp cornstarch
1 1/2 tsp cinnamon
pinch of nutmeg
pinch of salt
zest of 1 lemon

Crumb Topping Ingredients:

1 cup flour
1 cup sugar
1/4 cup vegan butter


  • Prepare your dough and refrigerate for at least 1/2 an hour before using. Preheat the oven to 350°.
  • If you’re using frozen fruit, defrost it. Chop the fruit and place it in a large bowl. Add the sugar, cornstarch, cinnamon, nutmeg, salt and lemon zest. Stir until all of the fruit is evenly coated.
  • Prepare the crumb topping. Place the flour and sugar in a bowl. Cut in the butter using a pasty blender, fork, or even your hands. You could also use a stand mixer on a low setting until it’s reaches a crumbly texture. Don’t over mix or it will eventually turn into dough rather than crumb.
  • If you made a full batch of pie dough, split it in half and roll out one half on a floured surface. It should be rolled to about 1/4 inch thickness. Pick up the dough using the rolling pin to support it and place it in the bottom of the pie dish. Trim excess dough and crimp the edges.
  • Pour your fruit mixture into the pie crust and spread it out evenly. Top the pie with the crumb topping. Or, if you’re putting a crust on top, roll out the crust, place it on top of the pie, trim the excess, and crimp the edges. You’ll also want to poke a few holes in the top crust with a fork so steam can vent out.
  • Bake the pie at 350° for 45-60 minutes. The crumb should be starting to turn golden, and the fruit juices should be bubbling around the edges.

Homemade Vegan Sorbet – Mango Banana & Watermelon Strawberry Lime Sorbets

For a while now I’ve been thinking about experimenting with making sorbets in my ice cream maker, but I never got around to it until now. It turns out it’s super easy! It’s also much healthier than ice cream, since it’s almost entirely made of fruit. This is a great treat for hot summer days. Now the fun begins experimenting with flavor combinations. The possibilities seem endless! I started simply with a Mango Banana Sorbet. My second attempt included Watermelon, Strawberries, Banana, and Lime. Both turned out really well!

I initially followed directions from the Candle 79 cookbook, which basically gives you some general ratios of ingredients. They include water and a little bit of oil in their sorbets. I eliminated the water right off the bat. I tried the oil in the first batch, but eliminated it in the second batch. I don’t think it’s really necessary to include the oil. You basically want to have about 3 cups of fruit and add about 1/4 of agave. The fruits and agave get blended until smooth and creamy. Then you churn them in your ice cream maker. It’s really that simple.

If you’re going to use just juice, for instance if you’re making a lime, lemon, or grapefruit sorbet, the proportions and directions can change. Sometimes the recipes call for adding water, more sugar or agave, straining the liquid, or boiling part of the mixture first.

I used banana in both recipes because I thought it would help make the sorbet creamier. That may be true, but I’m also finding that the banana flavor overpowers some of the other fruit flavors. In my next batch, I’m going to try making it without banana. If you’re looking for more ideas for flavor combos, check out this Cooking Light Slideshow. I really want to try the Lemonade Iced Tea Sorbet!

Mango Banana Sorbet Ingredients

2 ripe mangos
3 bananas
1/4 cup agave
1 tsp canola or safflower oil (optional)

Mango Banana Sorbet Directions

  • Peel and roughly chop the mangos and bananas.
  • Add the bananas, mango, agave, and oil (optional) to the blender and blend until smooth and creamy.
  • Add the mixture to your ice cream maker and let it churn for 1/2 – 1 hour based on your ice cream maker directions.

Watermelon Strawberry Lime Sorbet Ingredients

2 generous cups of chopped watermelon
1 generous cup of chopped strawberries
2 bananas
juice of 3 limes
1/4 cup agave

Watermelon Strawberry Lime Sorbet Directions

  • Chop the watermelon, making sure you remove any seeds. Chop the strawberries and banana, and juice the limes.
  • Add the watermelon, strawberries, banana, lime juice, and agave to a blender and blend until smooth and creamy.
  • Add the mixture to your ice cream maker and let it churn for 1/2 – 1 hour based on your ice cream maker directions.