Fresh Peach Pecan Pie
Mary Taylor
Here in Colorado in late summer, peaches are plentiful and bursting with flavor. This year our long-time friend, Cindy, gave us a huge bag of fruit from her tree so besides just eating them plain I made salsa (which I forgot to photograph), and an amazingly simple raw peach pie.
yield: 6- servings | prep time: 45 minutes | resting time: 15 minutes
ingredients
2 cups pecans
1/2 cup Medjool dates
1/2 cup boiling water
6-8 perfectly ripe peaches
1/3 cup minced fresh mint
directions
Preheat the oven to 325 degrees F. Place the pecans on a baking sheet and toast, turning a few times, for about 15 minutes or until lightly browned inside.
Transfer to food processor fitted with the chopping blade.
Meanwhile, remove pits from dates and chop them into small pieces. Place them in a small mixing bowl and pour boiling water over to soften for 5-10 minutes.
Drain the dates, squeezing out most of the water, then add to the pecans.
Process this mixture, using the pulse function, until it is an even medium texture. Press the nut mixture into a pie plate. The crust may be prepared up to 24 hours in advance.
Peel and slice the peaches. Sprinkle fresh mint on the pie crust and arrange sliced peaches on top. Garnish with a sprig of mint.
Cover and refrigerate until ready to serve. Best eaten within a few hours so peaches remain plump and glossy. Though it is really tasty a day or so later as well!