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Sinful Raw Pie Recipes YUM!
Raw Recipes for PIES: Apple, Pecan, and Banana, Key Lime
Date: 3/4/2005 6:08:24 AM ( 19 y ) ... viewed 5016 times Pecan Pie
Ingredients
5 bananas
1 papaya (or mango, or a pint of strawberries, sliced)
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 oz. filtered water
5-10 dates, soaked
1/2 vanilla bean , cut into tiny pieces
1 heaping tbsp. raw honey (or to taste)
dash of Nama Shoyu
Soak one cup of pecans in filtered water. Set aside.
Fruit crust:
In a 9-inch glass pie pan,
arrange one layer of sliced bananas (2 1/2 bananas should do it).
Lay the banana slices in a spiral pattern
with one slice slightly overlapping the other
until you have covered the entire pie pan.
Also put a layer going up the sides of the pie pan.
Next, cut the papaya into 1/4 inch thin slices
and layer the papaya over the banana.
Over the papaya, put another layer
of slightly overlapping banana slices.
Now with your hands, compress the fruit down evenly. Set aside.
Pecan Cream filling:
In a blender, put 1 cup of soaked (drained) pecans, dates,
6 oz. filtered water and tiny pieces of vanilla bean
and blend to a fine cream.
Taste the cream, and if it is not sweet enough for your taste,
add more dates.
Pour the pecan cream filling over the fruit in the pie pan.
Put the pie pan into the dehyrator
and dehydrate at 95 deg F for 3 hours.
In a small bowl, blend the raw honey with just a little water
and a dash of Nama Shoyu.
Prepare the unsoaked pecans for the topping by tossing gently
with the honeyed water to coat the pecans.
After 3 hours , take the pie out of the dehyrator
and place one layer of the prepared pecans on top of the pie.
Place them artistically radiating towards the center of the pie.
Chill the pie at least one hour before serving.
Serves 6-8. Keeps for a few days in the refrigerator.
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Raw Apple Pie
Crust
1 cup walnuts or almonds (soaked overnight…
I really liked the almonds best)
½ cup dates (soaked 1/2 hour to soften)
Drain the soaked nuts and dates, getting excess fluid out of them.
Mix these two in food processor
(process until mealy, not more)
and then press firmly into an 8” pie plate to form a “crust”.
Cover with plastic wrap and place in fridge
Filling
2 apples (gala are the best but any sweet apple is great),
cored but not peeled (washed well)
and 1 TBS Orange or Lemon Juice
- Process in food processor until chunky, not soupy.
Fill pie shell and cover with plastic wrap again.
Topping
2 Bananas (peeled – just making sure you’re reading closely!)
½ cup soaked organic raisins or dates.
(soak in orange juice – heavenly)
1 tsp. Honey (or maple syrup if you prefer)
2 tsp. Cinnamon.
Place raisins in processor first and whir up a bit,
then combine all ingredients in food processor
and whir until foamyish.
Pour onto the top of filling, sealing edges up with it
and then top with flaked raw cocount.
Place pie in fridge for 4+ hours to set
and voila! Divine pie!
Make sure to allow this pie to set
by sitting in the fridge long enough,
when you do, the pie cuts wonderfully.
This is really great topped with a chocolate mint leaf …
.it usually surprises people to find such a unique flavoured leaf
and encourages them to try other “green” stuff.
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Homemade Raw Apple Pie
Crust
1 1/2 cups sunflower seeds
3/4 cup raisins
1 tablespoon carob powder (i used 1/2 tbls carob)
Filling
5-6 medium sized apples peeled and cored
3/4 cup raw, unfiltered honey
1 tablespoon Cinnamon
juice from 1/2 meyer lemon
(i didn't know what a meyer lemon was!)
shredded coconut (I ground it in coffee grinder-)
dash of cloves (optional)
1 seasonal fruit (kiwi, banana or other)
banana sliced on top worked well for us!
Directions
Make the crust by placing the sunflower seeds,
raisins and carob powder in a food processor
and process with the "S" blade until finely ground
and mixture sticks together.
Line a 9" pie pan with this mixture and form the crust.
Take the apples, and pulse chop with the "S" blade into small pieces.
(Be sure not to overdo it and make apple sauce!)
In a bowl, mix the chopped apples, cinnamon, lemon juice
and honey and dash of cloves together.
Scoop the mixture into the pie crust.
Save the "juice" that remains and drizzle over pie when served.
Level out with a spatula.
Sprinkle on Coconut flakes on top of the mixture.
Cut seasonal fruit into thin slices
and place on top of the coconut flakes
in the center of the pie!
For best results, place in refrigerator
(freezer works good too! but don't forget it!)
for 1 hr to allow pie to set.
I only put a little less then 1/2 cup honey
to cut down on the sweetener
and even with my sweet tooth it was perfect
for us. I actually ended up using sunflower seeds, walnuts,pecans
and a few cashews as i had a little of each left in the fridge
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Key Lime Pie
Crust
1 1/2 c raw macadamia nuts
3/4 c pitted honey dates
1/2 t almond extract
1 ripe banana
1/2 c unsweetened dried coconut
Filling
Flesh of 2 young coconuts
Juice of 2 limes
1 avocado
3 Tbsp raw honey or date paste
Enough coconut water to thin, about 1/2 cup
Process crust ingredients in a food processor,
scraping down with a spatula frequently.
Shape into pie pan.
Process all filling ingredients in a food processor or blender
until smooth. Fill crust, smoothing top of filling with a spatula.
I do a simple desert that is similar:
mashing up 2 bananas,
adding 1 more banana in slices,
juicing a 1/4 a lemon into it
and covering with dried coconut sprinkles.
(add a bit of honey to sweeten if desired)
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