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.
- 2 cups almonds
- 1/2 cup dates (about 7)
- 1/4 cup unsweetened coconut
- 2 Tablespoons water (depending on how dry the dates are)
- 4 cups thinly sliced fresh peaches
- 1/4 cup honey
- 1/4 teaspoon cinnamon
- 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.
- 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
- In a bowl, combine the peaches, honey, and cinnamon.
- Spoon the peaches into the pie crust.
- Serve immediately.
This post is part of Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar & Gluten-Free.