Catherine Ryan's Pie Crust

1 cup pitted dates
2 cups pecans, pistachios and almonds mixture
1 cup almonds
2 TBS orange juice

Grind the one cup of almonds (other nuts are too oily) in clean, dry food processor until fairly fine power. Stop grinding way before nuts start to turn buttery. Set Aside. Put remaining two cups of three-nut mixture into food processor. Grind until fine enough that they just barley begin to get some nut-butter sticking on the sides of the machine. Add dates and mix a very long time. Mix will eventually start to ball up as the oils start to pull out of the ground nuts. Finally, with machine still running, add orange juice. The clumps of mixture will suddenly ball up in one solid, rich mass. Put the set aside ground almond powder into strainer/sifter and shake powder over wax paper. Put entire ball of nut/date mixture in center. Press down. Sprinkle more nut powder over top. Put another sheet of wax paper on top. Roll out with rolling pin into size big enough to fit pie pan. Pull off wax paper from top side of crust. Sprinkle almond powder in pie tin. Turn date/nut crust over into pan. Pull off last sheet of wax paper. Gently press into pie pan, trimming off excess. Dust the rim of the pie crust with remaining almond powder. Fill with raw pie mixture: apple-raspberry, pumpkin, banana-carob creme, California lime, etc. A coffe/nut grinder can be used to gind nuts instead, then all other material can be run though Champion juicer for similar results if a food processor isn't available; but filling will not be as smooth. Try adding raw carob earlier on in the processing, for variety. Also, you can put spoon-sized balls of mixture into freezer for great candy.

From: The Rawsome News, March-April 97. Via RawTimes.com 23 Mar 97
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Pastry (for a 9-inch double-crust pie)

2 1/2 cups almond flour
2/3 cup shortening, e.g. lard or coconut oil
1/4 teaspoon salt
1/3 cup water

Combine flour and salt in a mixing bowl. Cut shortening into flour with a pastry blender or two knives. Do not over mix; these are sufficiently blended when particles are the size of peas. Add water gradually, sprinkling a little at a time over the mixture. Use only enough water to hold the pastry together when it is pressed between the fingers. It should not feel wet. Roll dough into a round ball, handling as little as possible. Roll out on a lightly floured board into a circle 1/8 in thick and one inch larger than the diameter of the top of the pie pan. (I roll between two pieces of waxed paper to help handling and cleaning up then I strip off on side of the waxed paper transport it to the pie pan and press it in). trim to the edge of the pie pan. Prick with a fork. Each person has their own pattern of fork pricks on the pie crust. The artistry of each individual is different. Bake at 450F for 12 - 15 minutes or until a golden brown.

From: the Mennonite Community Cookbook
Posted by Gerry Jantzi to SCD-list@longisland.com
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Almond-Pecan Pie Crust

1 cup almonds
1/2 cup pecans
1/3 cup chopped pitted soft dates, such as Med-Jool
3 tablespoons water

In separate bowls, cover almonds and pecans with water and let soak for 8 to 12 hours. Drain and rinse. In a food processor, grind almonds to consistency of moist meal. Place in a medum-size bowl and set aside. In a food processor, grind pecans to consistency of moist meal and stir into almond meal. Set aside. In a food processor, blend dates and water until smooth. Stir into nut mixture until thoroughly mixed and dough-like in consistency. Shape nut mixture into a ball and place on 12" length of waxed paper. Top with another 12" length of waxed paper. Flatten ball with palm of hand. Using rolling pin, rollout dough into a circle 11" in diameter. Carefully remove top sheet of paper. Invert pie crust into an oiled 9" pie plate, pressing gently. Trim excess crust and press gently to even edges of dough. Place crust in a food dehydrator set at 125 degrees for 2 hours. (Or preheat conventional oven to 250 degrees and immediately turn off heat. Let crust sit in oven with door closed until it is dry and set, about 30 minutes.) Note - it will not be very set, it is still sticky and very moist and will fall apart when cut, but who cares, it tastes good.

Recipe from Spring 1994 Vegetarian Gourmet- from the Green City Market & Cafe in Washington DC; chef Aris LaTham.
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Heather's Amazing Apple pie

Crust
1/4 C pecans
1/4 C walnuts
4 medjool dates (From the Date People, just got 15lbs., they're amazing!)
Mix in a food processor w/ spread thin (or thick, make more than above) on plate

Filling
1 or 2 apples chopped in food processor(would be great w/ peaches instead)
1/4 tspn cinnamon
1/8 tspn nutmeg
1/2 tspn lemon juice (optional)

Directions
Spread mix over crust. Chop 3/4C pecans and spread around the circumference of pie. Takes about 5 minutes to make. A GREAT DESSERT! Pretty basic and easy to make. (serves 3 or more depending on if you eat as much as I did!)

From Ryan Cormney at RawTimes.com, 27 Nov 1997.
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Apple Pie

Slice up apples, sprinkle with ground up filberts, and top with honey.

From RawTimes.com
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Paradise Peach Cake

1/2 cup pecans
5 peaches
1/2 cup chopped dried pineapple
3/4 cup chopped fresh pineapple
1/2 teaspoon apple pie spice (I don't use)
1/2 teaspoon cinnamon (I don't use)
2/3 cup pitted soft dates, such as Med-Jool
1 1/2 cup fresh berries for garnish (I used blue)
1 (9") Almond-Pecan Pie Crust (see above)

In a small bowl, cover pecans with water and soak for 8 to 12 hours. Drain and rinse. Set aside. Peel and halve peaches, reserving skin. Remove pit and thinly slice flesh. Set aside. In a food processor or blender, blend peach skin with pecans, dried and fresh pineapple, spices and dates. In pie shell, layer 1/2 of peach slices in a fanned spiral (I throw in). Evenly spread 1/2 of pineapple mixture over peach slices. Repeat with remaining peach slices and pineapple mixture. (I came out with three layers ending with peaches.) Garnish with fresh berries of your choice. Serve immediately or refrigerate and serve chilled. It sounds time consuming, but it really isn't.

From Shari at shavig at premier1.net
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Pumpkin Pie with Hazelnut Crust

Filling:
1 1/2 C pumpkin flesh, boiled or microwaved until soft
2/3 C maple syrup (or honey)
1/2 tsp vanilla extract
1 tsp cinnamon
1 T minced fresh ginger
1/4 tsp nutmeg
1 tsp allspice
2 tsp arrowroot

Crust:
1 C hazelnuts
1 C chestnut flour
1/2 tsp vanilla extract
1/4 C coconut milk

sliced pears and ground cinnamon for garnish

Preheat oven to 350. In a blender or food processed, grind hazelnuts until they resemble a fine meal. Add the remaining crust ingredients and process until combined. You may need to add a bit more coconut milk. Press the crust into a pre-greased 8" pie pan. Bake until light brown and dry, about 10 to 15 minutes. Watch carefully that the edges do not burn.

Combine all filling ingredients in a blender and blend until smooth. Pour into the pie crust and bake for 30 minutes, or until the filling has firmed up. Let cool.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Hallelujah Acres Fresh Strawberry Pie

Pie Shell:
1 cup raw almonds
1 cup soft, pitted dates
1/2 tsp. vanilla

Grind the nuts in a food processor until finely chopped, add the dates and vanilla, and blend well. Press thinly into a pie plate (from center to the outside rim) to form the shell.

Binder:
7 or 8 Large ripe strawberries
5 soft dates, pitted
2 bananas, fairly ripe
1 Tbs. fresh lemon juice

Blend all ingredients in food processor or blender until well mixed.

Fruit Filling:
Cut 2 pints of fresh strawberries into quarters, fold into binder and fill shell. Decorate with approximately 1/2 pint of quartered strawberries. Cover with plastic wrap and store in refrigerator. Chill thoroughly before serving.

By Rhonda Malkmus from Chet Day's Health Tip Newsletter
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