Raw Peach Pie

Raw Peach Pie

I mentioned in my gluten-free peach cobbler post the other week that I prefer to eat my peaches fresh and uncooked.  Well, I finally found some good peaches that I’ve been enjoying, but I wanted to do something a little different with them.

I saw a recipe in a cookbook that used a baked crust (it wasn’t a typical pastry crust) but the peach filling was raw.  I thought, “why not go completely raw?”  And so, this raw peach pie was born.

Besides being raw, it also happens to be gluten, dairy, and refined sugar free.

I won’t lie to you.  It’s not my favorite pie, but it is good, and it is filling.  It requires a bit a chewing, but I love the fresh peaches in it.  Only my youngest son, my oldest (gluten free) son, and I were home when I made this pie.  My youngest said it was good, but commented that he prefers cooked peaches in a pie.  My oldest, however, agreed with me.  He has never been fond of cooked fruit and prefers it raw.

I’ll leave this to you to decide for yourself.

Raw Peach Pie Slice

Raw Peach Pie
Recipe type: Dessert
  • 2 cups almonds
  • ½ cup dates (about 7)
  • ¼ cup unsweetened coconut
  • 2 Tablespoons water (depending on how dry the dates are)
  • 4 cups thinly sliced fresh peaches
  • ¼ cup honey
  • ¼ teaspoon cinnamon
  1. In a food processor, combine the almonds, dates, and coconut. Process until nuts are in small pieces. Add water as needed to help it stick together. You can check the mixture by pressing a little into a small ball and see if it holds together.
  2. Press into the bottom of a 10 inch pie plate. If using a small dish, leave out a little of the mixture or your crust will be too thick
  3. In a bowl, combine the peaches, honey, and cinnamon.
  4. Spoon the peaches into the pie crust.
  5. Serve immediately.

More Dessert Recipes

This post is part of Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar & Gluten-Free.

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  1. says

    Your pie looks beautiful, Linda! Yum! I bet it would be less chewy if you cut the peach pieces a bit smaller, unless the chewiness factor comes from the crust. And I love the crust. I’m very fond of raw crusts with nuts and the dates and coconut are great additions. :-) I always cheat and just use almond flour … adding it to my mixture at the end. 😉


    • says

      Thanks, Shirley. The chewiness was mostly from the crust, though the peaches did take more chewing than if they were cooked. I like the idea of using almond flour/meal. That would make it easier to eat. Thanks for the idea!

  2. JillW says

    Would never have thought to do this on my own. Looks fabulous! Thanks, Linda! And thanks to Shirley for the flour idea, too!

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