We got a whole bunch of peaches the other day – probably won’t be too many more of those this year! – and, as often happens when you get a lot of something at once, I have been scrambling to put a dent in the batch before it starts to go bad.
Hence, raw peach pie!
And it’s easy as…you guessed it…to make.
This recipe will work for your plentitude of fall apples or pears as well!
For Crust:
I used Jennifer Cornbleet’s recipe from “Raw Food Made Easy” for the crust…
2 ¼ cups ground almonds
¾ cup pitted medjool dates
¼ teaspoon salt
You just grind it all up in the food processor. I was pretty approximate in my almond measurements, and I added a handful of dried cherries for a little extra flavor.
Press the pie crust into a standard pie plate, about 8 or 9 inches, into the bottom and up the sides, just as you would a graham cracker crust.
Slice 4 medium peaches (or pears, or apples) to about ¼ inch thickness.
Toss fruit with 1 tsp cinnamon and 2-3 tablespoons agave nectar, depending on how juicy the fruit already is.
Let the fruit marinate for about half an hour, and then arrange it all pretty in the crust. Drizzle an extra few tablespoons of the leftover juice over the pie (and then drink the rest).
This comes out of the plate more easily than a regular pie!
Raw appétit!
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