Macro Monday: Swiss Open-Faced Apricot Pie

When life gives you fruit, you say "yes! thanks! sweet!" and then eat it. At least I do.

I like to eat fruit plain, just as it is. I could eat bowl upon bowl of fresh picked fruit. Apricots are always a favourite and I sure do feel spoiled being here in the Okanagan, with fruit trees in the yard.

I've been enjoying fresh apricots & cherries in the morning for a wonderful summer treat. But the family apricot tree keeps delivering apricots, more & more everyday, and they were beginning to pile up, so some baking was in order. Stewing or baking fruit makes it a little easier to digest (bonus!), and provides a whole new taste experience.

Apricots & Almonds baked into a treat? Yes Please. 

MM: Swiss Open-Faced Apricot Pie

Best breakfast, the next morning.

Best breakfast, the next morning.

The following recipe is a Macro-ified version of an old family recipe I enjoyed growing up. It is a Swiss fruit tart / open-faced pie, with a very thin, almost edgeless crust, and very simple filling showcasing the fruit itself. It's vegan, not-so-sweet, and can be made gluten free if you substitute the spelt flour with a nice gf mix, or perhaps an oat & rice flour combo. The layer of almonds soak up the apricot juice, preventing the crust from getting soggy, and provide an amazing flavour combo that is impossible to resist.



  • 2 cups sprouted spelt flour
  • 3 TBSP olive oil (or other veggie oil of choice)
  • pinch salt
  • 1/4 - 1/2 cup cold almond milk


  • 1/2- 1 cup coarsely grated almonds (I pulsed in the blender to get a grated texture)
  • sprinkle of cinnamon & sugar of choice (maple sugar, coconut sugar or regular sugar)
  • enough apricots, halved to cover the whole crust (I would guess we used 15-20 whole apricots, then halved them).
  • 1 cup vegan yogurt mixed with about 1/2-1 cup almond milk to thin, and some cinnamon {I used coconut milk yogurt, but almond would work well too}.
Fresh outta the oven! Warm & Juicy Apricots! 

Fresh outta the oven! Warm & Juicy Apricots! 


1. Add oil to flour & salt, crumble in with hands. Add enough almond milk to be able to knead the dough. Knead until shiny - ish, then form a ball. Let sit in fridge for about 1 hour. 

2. Roll out dough as skinny as possible between 2 parchment sheets. I'd recommend lightly oiling the bottom parchment sheet if the dough is sticking.

3. Place dough onto greased pizza pan or other shallow round baking pan (you can use the greased parchment paper you used for rolling if you prefer, instead of greasing the pan). There isn't really an edge to this pie---maybe only about 1 cm. or so. You're mostly making a crust base. Spread/stretch/press the dough with your fingers,so it covers the whole base of the pan.

4. Brush a tiny bit of olive oil on crust. 

5. Sprinkle almonds to cover whole crust (about 1/2 - 1 cm. thick). 

6. Rub in some cinnamon and sugar (about 2 TBSP) into almonds and smooth out the layer.

7. Cover the almond & sugar layer with apricots (place the inside of apricots facing up). 

8. Whisk/mix up yogurt and almond milk and cinnamon. Pour / brush over apricots until it just runs through the space between the apricots. You can use as much or as little as you like. I just eye-balled how thin it should be: kinda runny, but not as thin as milk. Just like a bit runny yogurt.

9. Bake at 350 F for 30-40 minutes (until you smell something delicious, and apricots are soft). Watch so the crust doesn't over brown. 

Fresh outta the oven -- still hot so there's some apricot juice on top  

Fresh outta the oven -- still hot so there's some apricot juice on top  

Serve warm, sprinkling a little more sugar over top if you like. Serve cold the next day for breakfast (I highly recommend this option!).

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As this post is going up, I'll be driving all the way back home through the Rockies with my guy, T, dreaming of the land where peaches & apricots & cherries are plenty and the weather is so so so hot. If you get a chance to visit the Okanagan, I highly recommend you plan your trip around when the fruit is ready.

Just sayin'.