Raw Peach Pie

Here is a new summer recipe which I have been dying to make, I was just waiting for the right peaches to be ripe. So I have just made it and it was so good I am still enjoying the taste! Yes, I love to eat, and have never given up that pleasure! But I do try to please my palate as much as I can please my body and mind! This is the true promise of raw food!

I love fruits, but I love some fruits more than others! And so it is with white peaches when they are perfectly ripe and juicy. I found some marvelous ones this week, organic ones, what a treat! I left them to ripen 3 days on my tabletop, so as to let the flavors develop. And when I cut them up, wow, they were divine! They remained firm, yet juicy and were absolutely fabulous to eat.

Raw Peach Pie

For the pie crust:

  • 180g / 1.5 cup pecans (or almonds)
  • 8 big Medjool dates, pitted
  • 1 small teaspoon cinnamon
  • a pinch of salt

The pure raw fooders will have soaked and dehydrated the nuts to enhance digestibility and reactivate the enzymes, but the nuts should be dry for this recipe. As with every raw pie crust, grind the nuts down with the spices in a food processor, then add the pitted dates in the shoot, one at a time, to make a crumble that will stick when you press it between two fingers.

Spread the crumble uniformly in a pie mould (or two small ones, I prefer the small sizes as raw desserts tend to be rich and filling so small portions suffice) and press hard. Place in the refrigerator or freezer while you are preparing the fruit. At this stage, you can opt to dehydrate the pie crust to achieve better presentation and have a firm crust to fill. Personally I prefer it straight as it is, although it can get a bit sloppy when you eat it as it doesn’t really firm up.

For the fruit:

  • 5 perfectly ripe white peaches, 4 cut in slices and one in large chunks 
  • 1 T agave nectar, or honey (or any sweetener of choice, if needed)
  • 1/2 t psyllium husk (to thicken, otherwise forget this)
  • the juice of 1/2 lemon

Blend the peach cut in chunks with the other ingredients to make a thick syrup. Pour it in the pie crust and cover nicely with peach slices, or the other way around. Place in the fridge for a few hours before serving, or simply eat as a peach crumble. A perfect summer dish to take to a party. Enjoy! 


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