The Raw Truth

Raw Fruit Pies

No one is really certain who made the first raw fruit pie. I learned from Lenny Watson, Lenny learned from Viktoras Kulvinskas, and who knows

where Viktoras found out about it—I haven’t asked him yet. All I know is that it just keeps getting better. Our pies at The Raw Experience were “to

live for,” and many knew us as the folks who put the pie in Paia. These pie recipes below are really just guides. Be creative and your talent will

amaze you.

SERVES 8 (MAKES ONE 9-INCH PIE)

CAROB ALMOND CRUST

1 cup sprouted almonds

5 seeded, soaked dates, drained

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

1 tablespoon raw carob powder

WALNUT ZING CRUST

1 cup sprouted walnuts

5 seeded, soaked dates, drained

¼ teaspoon ground cinnamon

¼ teaspoon freshly grated lemon zest

PRALINE CRUST

1 cup sprouted pecans

5 seeded, soaked dates, drained

¼ teaspoon pure vanilla extract

¼ teaspoon freshly ground nutmeg

NUT-FREE CRUST

1 cup dried banana pieces

5 seeded, soaked dates, drained

¼ teaspoon ground cinnamon

¼ teaspoon ground allspice

Oil, for greasing pan (optional)

Raw carob powder, for dusting

NUT CRÈME

5 dates, seeded

1 cup filtered water

1 cup soaked nuts (such as cashews, almonds, or hazelnuts), drained

4 cups fresh fruit pieces (such as blueberries, papaya, banana, cherimoya, sapote, or shredded coconut)

½ cup berries, for garnish

1 papaya, peeled, seeded, and sliced, for garnish

To prepare any of the four crusts, place all of the ingredients in a food processor and pulse a few times to combine. Continue grinding until the
mixture forms a thick paste. Oil or moisten with water a 9-inch pie plate and sprinkle with the carob powder to coat (the carob powder keeps the pie
crust from sticking to the plate). Form the crust mixture into a ball and press it from the center of the pie plate out toward the edges, spreading as
evenly as possible. Set aside.
To prepare the nut crème, place the dates in a small bowl, cover with the water, and soak for about 1 hour, or until soft. Drain, reserving ¼ cup of
the liquid. Place the dates, reserved liquid, and nuts in a blender or blender cup, and grind until smooth.
To prepare the fruit, you may slice it, purée it, leave it whole, or any combination of the three. Fill the pie crust with the prepared fruit. Top with the
nut crème and garnish with the berries and papaya slices, arranged in a sunburst formation.