Pecan Crusted Fruit Pie

A simple, tasty vegan and gluten free "pie", I will be using this crust to make so many more variations! The crust alone is worth making for all your non bake style pies. My only recommendation is to fill the crust not too long before eating. I filled mine the night before and the crust was getting soft. It would have been better had I assembled it the morning of serving it. I loved the tart cranberry filling paired with the sweet fruit and the nutty crust. It tasted more like an upside down cobbler type dessert than a pie but it was still quite good! 

Pecan Crusted Fruit Pie

Crust:

1 cup dates

1/2 cup pecans

1/4 cup almonds

1/4 cup cashews

1 tsp vanilla

Filling:

1/2 cup strawberries (I used frozen)

1/2 cup cranberries

3 tablespoons honey

1 cup water

Topping:

Banana, blueberries, oranges, strawberries, kiwi, etc

Begin by placing crust ingredients in food processor until it resembles a sticky consistency. Press tightly into a pie plate. Simmer filling ingredients in a saucepan until the cranberries pop and the liquid is reduced, making a thick compote type texture. To assemble, pour filling over crust and top with assorted fruits. Serve chilled.