Raw Peach Pie and Apple Crumble

Thank you to everyone who came out for Green Festival this past weekend in DC!  I hope you enjoyed it as much as I always do.  This year, I was fortunate to have the opportunity to demonstrate a couple raw desserts.  Since I prefer to make delicious and healthy meals that are also not too complicated, this demonstration hopefully showed how quick and easy it is to prepare some raw desserts.  The crust in the peach pie also serves as the "crumble" in the apple crumble.  Here are the recipes.  Please let me know if you try them and have any comments.  Note, I believe in eating seasonally and locally so I only make these when the fruits are actually in season at my farmers market.  :-)

Raw Peach Pie

Ingredients

pie crust

2-2½ c almonds (soaked overnight)
1½ c raisins (could use dates)
1/4 c coconut oil (melted in warm water if solid)
½ teaspoon cinnamon
dash of salt

peach pie filling

4-5 peaches
1-3 teaspoon fresh ginger (grated or chopped) - quantity depends on how much you like ginger
honey (raw) - optional, use if peaches not sweet enough

Preparation

Using a basic food processor and the S blade, chop the almonds into small chunks.  Add the raisins and continue processing until the raisins become chopped.  Then add coconut oil, cinnamon, and salt.  Run processor until the mixture rises up the sides of the processor and then falls back down in center.  When it does this, it should be sticky enough to hold together as a crust.  If the mixture is not sticking together, add more coconut oil and/or raisins and blend.

Once blended and sticky, scoop half of the mixture into a pie pan and press into a crust.

Scoop out the other half into a bowl and set aside.  We'll use this for the apple crumble.

On to the filling...

Set aside half of a peach. Chop half of the remaining peaches into small pieces.  Place into pie crust.

Put the other half of the peaches into the food processor.  Add ginger and honey, if using.  Blend until peaches are smooth.  Pour over chopped peaches in pie crust.

If you're serving the pie later, put pie and half of peach set aside in fridge until ready to serve.  This will help thicken and set the filling.  When ready to serve, if you want, you can sprinkle shredded coconut on top of the pie.  Then cut 5-6 slices of peaches from the half of peach set aside and arrange on top of the pie.

Enjoy.

Raw Apple Crumble

Ingredients 

apple base

4-5 apples
1 tablespoon cinnamon
1 tablespoon lemon juice
honey (raw), if desired

crumble topping

see pie crust above

Preparation

Chop half of the apples into small chunks.

Put the other half of the apples into the food processor and add the cinnamon, lemon juice, and honey, if using.  Blend until the apple is ground into small pieces.

Mix both apple mixtures together and place into tray/pie pan/serving container.

Sprinkle the crumble from the peach pie crust on top.

Enjoy.