posted by Shari on the raw email list
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.
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. Anyone have a raw
baba ganoush recipe?
Four days until Bumbershoot!!!
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