Raw Peach Pie

 

Raw Peach Pie
Recipe type: Dessert
Serves: 1
 
The almond crust of this peach pie actually enhances the peach flavor. Mix in a little vanilla and cinnamon and the taste just explodes!
Ingredients
  • 2 cups almonds
  • ½ cup dates, pitted and soaked
  • 9 peaches, diced
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
Instructions
  1. In a food processor grind the almonds till fine. Add the dates and process until smooth. Remove from the food processor and press into a pie pan.
  2. Place the rest of the ingredients into the food processor and blend until smooth. Pour over the crust and chill for 4 hours.
Notes
Complexity: Very easy Origin: Dessert

Comments

  1. How about this it’s a yummy casserole I call pasta pie that I lreenad on an episode of Martha Stewart years ago. I substitute Jimmy Dean Spicy Sausage in place of the supprasatta sausage in the recipe. Fry it up in a pan and crumble it up before you stir it in.I skip the cake pan and parchment paper and just bake it in a 13 X 9 casserole dish sprayed with cooking spray (you may have too much and need another dish to bake the rest in). Cut in squares and serve with a side salad, if you like.It’s yummy hot comfort food like lasagna .perfect for a chilly Autumn day and a dessert pumpkin pie with coffee!Best of all .your house will smell so yummy!Eleanora’s Spaghetti PieIngredientsServes 10 to 121 tablespoon unsalted butter, room temperatureCoarse salt1 pound spaghetti6 large eggs, lightly beaten1 pound mozzarella cheese, shredded (about 4 cups)12 ounces hot soppressata sausage, cut into 1/4-inch dice1 cup (4 ounces) finely grated pecorino Romano cheese1/4 cup heavy cream1 teaspoon dried parsley1/2 teaspoon freshly ground pepper DirectionsPreheat oven to 375 degrees.with rack in center. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper; set aside. Bring a large pot of water to a boil; add salt. Cook spaghetti, according to package instructions, until al dente. Meanwhile, in a large bowl, combine eggs, mozzarella, soppressata, pecorino Romano, heavy cream, dried parsley, salt, and pepper. Stir to combine. Drain spaghetti, and add to the egg-and-cheese mixture; stir to combine. Pour mixture into prepared pan, and cover with aluminum foil. Bake about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, 20 minutes more. Transfer to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve hot. Was this answer helpful?

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