A few years ago, a friend of mine got interested in the raw food movement. When she said it changed her life, I thought to myself, “Okay, lots of people say stuff like that.” But I saw the difference. She became more relaxed, energetic, vibrant. She felt better, and I could see it.
She wanted to introduce me to her new style of cooking, and I was all for it. The opportunity presented itself finally when we both had the good fortune to be invited to attend a picnic in the woods, complete with loops of tiny electric lights, an enormous bonfire, spectacular grilled salmon, great company, children of all ages, and a talented guitar player. Something for everyone. And a raw peach pie, courtesy of my friend. It was really fantastic. Extraordinary even. The fact is that I couldn’t stop thinking about it afterward.
I called her for the recipe, and I share it here so that you can make it for Thanksgiving. If you like.
- Measure one cup each of almonds and brazil nuts (both raw), and place in a water-filled jar to soak overnight.
- The next day, drain the water, and place the nuts in a food processor with 1/2 cup unsweetened coconut flakes, 1/2 teaspoon vanilla extract, and a scant 1/2 teaspoon of cinnamon.
- Process the contents until the consistency of meal, and then add 6-8 pitted dates (Medjoul variety, the finest and sweetest) to make a dough.
- Press the dough into a pan to form a crust, and then place in the freezer to firm up while you finish the recipe.
- Cut 6-8 peaches into chunks, and mix with 1 teaspoon cinnamon, 1 teaspoon lemon juice (optional), and 1/4 teaspoon grated nutmeg. Note: the less sweet the peaches, the more important it is to include the lemon juice.
- Finally, slide the peach mixture into the crust, and refrigerate until it’s time for dessert.
And did I mention how good that pie was? It really was unbelievable. I’m almost embarrassed to say that I went back for a second piece before I’d finished the first. It doesn’t matter whether you’re a raw foodie or a Thanksgiving pie crust traditionalist; I expect that everyone will be blown away by the flavor of this pie.