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.

1. Measure one cup each of almonds and brazil nuts (both raw), and place in a water-filled jar to soak overnight.
2. 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.
3. Process the contents to the consistency of meal, and then add 6-8 pitted dates (Medjoul variety, the finest and sweetest) to make a dough.
4. Press the dough into a pan to form a crust, and then place in the freezer to firm up while you finish the recipe.
5. Peel 6-8 peaches, cut 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.
6. 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.