Peach Potpie July 2010

Here's the raw version....

Crust
2Cups almonds soaked (3 Cups for double crust pie)
1 Cup golden raisins soaked (reserve water) (2 cups for double crust pie)
ground flaxseed as needed for texture

Filling
4 Peaches Peeled and put thru the food processor grater
1 Cup raw coconut pulp
1/2 vanilla bean (use the scrapings of the tiny seeds inside)
juice from 1/2 lemon


Mix the crust ingredients in a blender until a ball forms. Add raisin water to get proper consistency. Decide whether you will make a 1 or 2 crust pie and whether the two crusts will be equal thickness.  Put the crust 'dough' in your dehydrator either in a pie pan or divide into a few balls and dehydrate until they are just gooey enough to spread into pie pan. If you are making a top crust you can make flat rounds and dehydrate them to place on top before serving.

When the crust is how you like it, mix up the filling in the blender and dump it in. You can also add 1/4 cinnamon or Coriander to change the taste a bit.
If you like a thicker pie you can try putting it in the dehydrator to pull some of the water out of those sweet sweet peaches!

Enjoy!