Catherine Ryans Pie Crust

[Guest guest]

Curiosity kills the cat...but I had to know a bit more about raw-food

and found indeed a great number of recipes.

Among all of them, this was very tempting.

 

 

1 cup pitted dates

2 cups pecans, pistachios & almonds mixture

1 cup almonds

2 TBS orange juice

Directions:

Gind the one cup of almonds (other nuts are too oily) in clean, dry

food processor until fairly fine power. Stop grinding way before nuts

start to turn buttery. Set Aside

 

Put remaining two cups of three-nut mixture into food processor. Gind

until fine enough that they just barley begin to get some nut-butter

sticking on the sides of the maching

 

Add dates and mix a very long time. Mix will eventually start to ball

up as the oils start to pull out of the ground nuts

 

Finally, with machine still running, add orange juice. The clumps of

mixture will suddenly ball up in one solid, rich mass.

 

Put the set aside ground almond powder into strainer/sifter and shake

powder over wax paper. Put entire ball of nut/date mixture in center.

Press down. Sprinkle more nut powder over top.

 

Put another sheet of wax paper on top. Roll out with rolling pin into

size big enough to fit pie pan. Pull off wax paper from top side of

crust.

 

Sprinkle almond powder in pie tin. Turn date/nut crust over into pan.

Pull off last sheet of wax paper. Gently press into pie pan, trimming

off excess. Dust the rim of the pie crust with remaining almond

powder.

 

Fill with raw pie mixture: apple-raspberry, pumpkin, banana-carob

creme, California lime, etc.

 

A coffe/nut grinder can be used to gind nuts instead, then all other

material can be run though Champion juicer for similar results if a

food processor isn't available; but filling will not be as smooth

 

Try adding raw carob earlier on in the processing, for variety. Also,

you can put spoon-sized balls of mixture into freezer for great

candy.

 

 

 

from The Rawsome News, March-April 97