I love cherry pie and altered an old recipe to be all natural and organic.
Pre-heat oven at 375 degrees.
Put cherries into a medium sauce pan, cover, and place over heat until the cherries are swimming in their juice.
Mix tapioca flour and sucanat together.
Remove cherries from the heat and mix in the sucanat/tapioca flour mixture.
Return to low heat and cook until thickened. Stir frequently.
Remove from heat and let cool.
Put cooled pie filling in crust lined pie pan. Wet the edge of the bottom pie crust and place top pie crust over cherries. Flute pie crusts together and slit the top pie crust so the steam can escape. Sprinkle the sugar on top.
Bake for 50 minutes.
Need a recipe for all that winter squash you grew this year? Squashes like tromboncino, butternut and acorn make pie as good or better than pumpkin.
For the crust: Cut butter into flour and salt until the butter is the size of peas. Sprinkle in water, 1 T. at a time. Mix with a fork until the flour is moist and it forms a ball. Don’t over mix. Wrap dough in plastic and refrigerate while you make the filling.
For the filling: Beat the eggs and then beat in the remaining ingredients. Heat oven to 425°. While the oven is heating, remove pastry from the refrigerator, and flatten it on a lightly floured counter or large cutting board. Roll the pastry 2” larger than your pie plate and place into the plate. Trim the edge of the pastry, roll it under and crimp. Place the pastry lined pie plate into your oven and then pour the filling into it to prevent spills. Bake for 15 minutes and then reduce the heat to 350°. Bake about 45 minutes longer until a knife inserted into the center comes out clean. Serve chilled with real whipped cream.
* from healthy pastured chickens or grass fed cows
This pie was a definite hit with my family! With a dark chocolate, grain-free crust, and a dreamy peanut-buttery frozen filling, it is a decadent treat without being too rich. Using homemade yogurt cheese not only lightens it up, but also adds a probiotic boost. If you can find raw, grass-fed cream, that takes things up even another notch…
Make the crust first: In a bowl, mix together almond flour, salt and cocoa powder. Cut in butter until large chunks, then stir in honey. Press into a parchment lined 9″ springform pan and bake at 350 for 8-10 minutes, until set. Thinly slice the banana and sprinkle over crust; let cool.
For the filling: Beat cream to soft peaks and set aside. Whip together yogurt cheese, sour cream, peanut butter, powdered sucanat, vanilla and stevia until light and fluffy. Gently fold in whipped cream until combined. Reserve 1 cup of this mixture, then spread the rest over the crust. Add the 2 T. cocoa powder to reserved mixture until well combined, then gently swirl into pie with a spatula or butter knife. Sprinkle with cacao nibs, and place in the freezer for at least 8 hours to set.
This lovely and delicious pie is made from fresh, halved peaches. Only one crust is used. Served with real whipped cream, this is summertime Heaven!
Prepare the pie shell from your favorite pie crust recipe. Place in 9-inch pie pan and flute the edges.
Combine Rapadura, butter and flour to make crumbs.
Sprinkle half of the crumbs into unbaked pie shell.
To peel the peaches, blanch in boiling water for 30 seconds, plunge into cold water, peel, cut in half and pit the fresh peaches.
Place them cut side up in the pie shell.
Cover with the rest of the crumb mixture.
Sprinkle lemon juice over the top.
Bake in a preheated 375 F oven for 40 - 45 minutes. (Runny liquid should be gone when it is done baking.)
Allow to cool completely before serving.
This recipe calls for only 1/4 cup of honey to sweeten an apple pie! I promise you, you will not be disappointed. It is very nice. Serve it with a slice of cheddar cheese on the side… my father used to say, “Apple pie without cheese is like a kiss without a squeeze!”
Stir all the ingredients together thoroughly.
Pour into a 9 inch pie plate lined with pie crust of your choice.
Top with a vented pie crust (cut a few slits in the top) and flute the edges.
Bake at 350 F for approximately 1 hour
After baking the pie for 60 minutes, insert a small sharp knife into one of the vents in the top crust and test to see if the apples are done. They should be very soft, and this time can vary with the variety of apples you use. If they are still a little firm, you will need to bake it longer.
Allow to cool well before serving.
Fresh strawberry pie is a delightful early summer treat! Made with wholesome ingredients, it is also a wonderful way to add the health benefits of fresh strawberries to your family’s cuisine!
To make the pie shell:
Preheat oven to 350 degrees F.
In a food processor, combine the flour, salt, and butter. Pulse until mixed well and crumbly.
Add cold raw milk, a little at a time, while the processor is running. When the dough forms a ball, it is ready.
On a well-floured surface, roll out the dough into a circle large enough to cover the bottom and sides of a 9-inch pie plate, with a little extra hanging over the edge.
Carefully transfer dough to pie plate.
Flute the edges and then prick the bottom of the pie shell all over with a floured fork. This will prevent the dough from puffing up when you bake it.
Bake the pie shell for 30 minutes. Remove from oven and allow to cool while you prepare the rest of the pie.
To make the glaze, combine the fruit juice, stevia, sucanat, salt, cinnamon, vanilla, lemon juice (except if you are using pineapple juice, omit this), and corn starch or arrowroot in a blender. Blend together well.
Pour the liquid into a small saucepan, and, stirring constantly, bring to a boil. Boil gently, continuing to stir, for 1 minute. Remove from heat and set aside.
Wash the strawberries and remove the green caps. Drain well. Pour them into the pie shell.
Pour the glaze evenly over the berries.
Refrigerate the pie and chill thoroughly.
If you wish, you can serve this with a little heavy cream, sweetened whipped cream or a scoop of homemade vanilla ice cream.
Editor’s Note: For occasional treats like pie, many who eat a real food diet make a concession to use unbleached flour for the crust to achieve the perfect texture. If you are unwilling to compromise even occasionally, try using a grain-free crust like the one in this Almost Raw Grain-free Apple Pie or a crust made with sprouted flour in this Healthier Whole Wheat Pie Crust Shell.
This is a pie that the Paleo, GAPS, gluten-free, and any ol’ lover of food can gather ’round the table and enjoy. Fancy a crisp instead? Simple omit the crust, follow the filling & crumble recipe, and bake it in a 8×8 pan.
Beat all crust ingredients in a mixer and press crust into pie pan. You can either bake the crust in a pre-heated 350º oven for 15 minutes or dehydrate it at the highest temperature it will go for 45 minutes. Let the crust cool while you prepare the filling.
To make filling, mix all ingredients in a mixer for about 10 seconds or until everything is mixed and the apricots have been mashed but not puréed. Pour filling into crust.
To make crumble, combine all ingredients in mixer and. Mix until the crumbs are of the consistency you desire and sprinkle on top of pie.
Now you may either cover pie and freeze for later or bake in a 375º oven for 45-55 minutes . If you are ready to bake a frozen pie, first place pie in oven, then turn it to 375º and bake for 60-75 minutes, or until pie is slightly browned and bubbly.
This is my husband’s favorite dessert. He often requests it as his “birthday pie.” Made with a coconut-oil based pie crust it is simply divine!
For the filling, combine slightly beaten eggs, sucanat, melted butter, water, and vanilla extract. Mix well. Stir in pecan halves.
Place your pastry-lined pie plate on the oven rack. Carefully pour the filling into it.
Bake in a 350-degree oven for 45 to 50 minutes or until a knife inserted near its middle comes out clean.
For the love of raw desserts, try this almost-raw apple pie for a quick sweet treat. The grain-free crust is perfect for the gluten-free folks, or those low-carbin’ it.
Crust:
Blend the soaked and toasted walnuts and soaked dates in a food processor. Add 3/4 teaspoon cinnamon, 1/2 teaspoon cardamom powder, 1/4 teaspoon ground nutmeg, and a dash of unrefined mineral salt. Blend well to mix in the spices. Then, distribute the mixture evenly on the bottom of an 8-10-inch pie plate. Make sure to cover all areas of the pie plate evenly and compactly so it can hold together well (the stickiness of the dates does a good job of keeping the crust together anyway).
Filling:
For two of the apples, you can chop roughly, since they’ll be pureed anyway. For the other three apples, make sure to thinly slice them to be about 1/2 an inch and no more than a few millimeters thick. You don’t have to be super accurate with this either, but getting the apples to be thin enough is important to give the filling a nice soft crunch that is not too substantial.
Saute the roughly chopped apples for the ‘sauce’: In a stainless steel pot, add 1-2 tablespoons of grass-fed ghee and saute the two apples you peeled and roughly chopped for about 5 minutes, until they’ve released some of their juice and softened. Squeeze 3 tablespoons of fresh lemon juice on top.
Add spices and blend: In a food processor or powerful blender, add the lightly sauteed apples, 1 cup of soaked dates (drained from water), 2 teaspoons of cinnamon and 1/2 teaspoon of ground cloves. Blend until a smooth consistency is reached and taste for zest. If more lemon is needed, add a teaspoon at a time.
Mix sauce with raw apples: In a bowl, mix the thinly sliced apples with your now complete sauce.
Add mixture into crust: Spoon out the mixture and add it into your grain-free spiced crust. Use the back of a spoon to level the top and smooth it out. Chill in the fridge for about an hour before serving. Enjoy!
After several attempts, it finally happened. I invented a raw recipe! We took our first dive into raw cuisine about a year ago. It feels good to finally have enough experience to contribute a recipe. Here’s a simple-but-eye-catching dessert to serve at any get-together you’re having this weekend. Be forewarned, it is decadently rich, so cut small slices.
“Flour” the pie pan with about 3 Tablespoons coconut flakes.
Process all crust ingredients in the food processor.
Press into pie pan.
Blend all creme filling ingredients in a VitaMix until smooth & pour it into the pie crust. Stick the pie in the freezer while you prepare the topping.
Blend all drizzle ingredients. This drizzle recipe makes more than enough for the pie; you’ll have extra to use on top of ice cream or for any other way you like to eat chocolate syrup.
We discovered a pleasant, ice cream cake-esque texture when this pie is stored in the freezer and brought out at the beginning of dinner to thaw a little (and incentive for picky little eaters), but still obtains a lovely iciness. This also makes it firmer and helps it hold it’s shape when sliced.
This recipe was adapted from one I found at Raw Food, Real World and is a favorite! You can even cut it in little squares and serve it as raw fudge.
Mix all crust ingredients until it feels doughy. Press into a pie pan, cover, and freeze for 30 minutes or more.
Blend all filling ingredients in a high-speed blender (I use a Vita-Mix) until smooth. Pour into chilled pie crust. Cover and freeze for one hour or chill in the fridge for two or more hours.
Blend all vanilla cream ingredients in a high-speed blender until smooth. Freeze for about an hour. Either scoop some on each slice of tart or use cake decorating tools to make cool piping designs however you want.
Run your knife through hot water right before slicing, it makes it easier to cut.
Caution: this tart is rich!
This recipe solves the problem of how to make a pie crust and not use un-soaked grain. It can be used as a pie shell, or in tarts.
In a medium bowl, combine the sprouted wheat flour with the sea salt.
“Cut in” the lard, using a pastry cutter, two table knives or rub the lard in with your fingers until the mixture is crumbly.
Using a fork, very gradually add the cold raw milk. You want the dough to hold together nicely, but not to be wet, nor dry and crumbly.
Place the dough on a floured surface (you may use more of the sprouted flour or some unbleached flour.)
Form the dough into a nice round, and flatten with the palm of your hand.
Roll out the dough, being very careful to keep it floured and not stuck to the surface. You can do this by using a long flat spatula to run under the dough, add more flour and flip it over a few times as you roll.
Do NOT be in a hurry. This dough is tender, and requires patience and careful handling.
When it is large enough to cover the bottom and sides of your pie dish, plus some, flour the top of it a bit, carefully fold it in half, and then lift it into the pie shell and unfold.
Since it is tender, it might rip a little here and there, but you can easily mend it by pressing the edges together with your fingers. Turn under the edge of the crust and “flute” it with your fingers.
This pie shell is inclined to get too brown in the oven, so after the baking is about half done, protect the edge of the pie shell with strips of aluminum foil or a silicone pie crust shield.