Thursday, August 19, 2010

Raw Peach Mango Mini Pies

Ripe, juicy peaches are now in season, and I have been waiting to make little individual fruit pies! So I played around with a recipe I found by Dr. Ritamarie and came up with this version which makes enough for 3 mini 4-inch pies! (But this recipe can easily make 4 mini 4-inch pies with thinner crusts.)

Raw Peach Mango Mini Pies

Pie Crusts
3/4 cup pecans, soaked 4 hours
1/4 cup almonds, soaked 6 hours
1/4 cup pitted Medjool dates (3 dates)
1/2 cup dried coconut
  • Process nuts and coconut in food processor; add dates and process till it holds together
  • Press 1/2 cup of crust mixture into each mini quiche pan
  • Place pie crusts in freezer or fridge to set while preparing pie filling
  • Recipe makes enough to fill 3 quiche pans (4" x 1.75" with removable bottoms)

Peach Mango Filling
2 large peaches, remove skin and pit
1 large mango, peeled and pitted
1 to 2 Medjool dates
1-1/2 to 2 tsp psyllium powder
  • Cut peaches into bite sized pieces and place in a bowl
  • Place mangoes, dates and psyllium into a blender; blend until creamy (only adding a little water if needed)
  • Add mango mixture to peaches in bowl and stir well to combine
  • Divide peach mango filling equally between 3 mini 4" pie crusts
  • Sprinkle top with dried coconut, or decorate with fruit
  • Place in freezer or fridge to set; best if eaten within 2 days 

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