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Trail Mix Pie with Coconut Oil Crust. Photo by Recipe Author, all copyrights reserved.
Trail Mix Pie with Coconut Oil Crust. Photo by Recipe Author, all copyrights reserved.

Photos by Recipe Author

This started out as an ordinary pie but then I decided to include plums. Then instead of using corn starch or flour to thicken, I chose my prepared oatmeal mixture instead which includes trail mix. I augmented with more dried fruit, raisins, cherries, cranberries, and pecans. I added a cup. Decided that wasn't enough so added another cup. I included coconut oil in place of butter in the filling. This made more filling than the pie could contain so I ate it apart from the pie. It was a little bit like the most amazing granola in the history of ever.

Pie crust:

Preheat oven to 400 degrees F.

Rub the chilled coconut oil into the flour, sugar, and salt in the usual way until mixture resembles pea sized lumps. Add just enough water to bring the mixture together. This needn't be sweetened. It can be seasoned however the impulse strikes.

Roll dough out into pie plate and place a round of parchment paper with a few spoons for weights on top. Bake for 12 minutes in preheated oven. Remove paper and weights.

Pie filling:

  • 5 or 6 apples, depending on size
  • 3 plums
  • 1 1/2 cups to 2 cups oatmeal combined with trail mix and/or dried coconut
  • extra dry fruit as desired
  • 1 rounded tablespoon coconut oil
  • 1 tablespoon sugar

Any sugar will work, including brown sugar or honey, or none at all if you prefer to keep it to the natural sugar in the fruit.

Heat all the pie filling ingredients on stovetop to cause apples to shrink and fruit to release liquid which is then soaked up by the oatmeal. Stir constantly. Spoon into pie crust and bake for 25 minutes at 400 degrees F.

Recipe submitted by Bo, Denver, CO

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
This pie is the most beautiful pie I have ever seen. Thank you for putting so much effort into preparing it and photographing it. I am an avid baker/pie maker just out of my kitchen and I have never seen such a pie. Thanks. I came to this site to see if I could substitute my coconut oil for the recipe's shortening. I guess I can. I am teaching a Spanish speaking friend how to make pies tomorrow with another friend who will be our bilingual interpreter. I plan to show them your pie! Linda
# Posted By Linda | 10/30/09 2:24 AM
Can't wait to try this!
# Posted By Brenda | 7/19/11 4:36 PM

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