Pies

Apple Pie

5 Golden Delicious Apples

2 T Flour

1 C Raisins

Pinch Anise (Optional)

Bottom

½ C Pecans

1 C Oats

2 T Creamed Coconut

Grind together and spread on the bottom of the glass pie pan.

Slice half the apples thin into the pie pan.  Mix the flour with the washed raisins. Sprinkle them over the apples.   Slice the remainder of the apples over the raisins.

Cover with your favorite piecrust recipe or try something new with the method below.

(Optional, the raisins can be mashed)

Pumpkin Pie

4 C Cooked Pumpkin

4 T Whole Wheat Flour

¼ C Blackstrap

15 Fresh Dates

½ C Raw Cashews (washed)

¼ t Salt

Pinch of Fennel Seeds

¼ t Anise Seeds

1 C Water or more

Blend all ingredients until smooth.

Pour into pie pan with the following

ground together spread over the pie pan.

½ C sunflower seeds

½ C Oats

3 dates

1 T Creamed Coconut

Bake for one hour at 350 degrees.

Plum Pie

4 C Cooked Plums

5 T Flour

1 C Raisins

5 Dates

On the cereal page use the recipe for granola and grind two cups of the granola to crumbs.  Use one cup on the bottom of the glass pie pan.

Blend 2 cups of the plums with the flour, raisins and dates. Mix in the rest of the plums and pour into the pie pan and cover with the other cup of crumbs.

Bake for 30-40 minutes at 300 degrees.

Lemon Pie

½ C Fresh Lemon Juice

½ Cup Raw Cashews Washed

 1/2-3/4 C Dates Chopped

½ C Arrowroot Powder

1 T Barley Flour

1 T Lemon Rind

1 T Flour

2 T Creamed Coconut

4 C Pineapple Juice

Blend all Ingredients together except the pineapple juice until smooth.  Mix into the pineapple juice.   

Pour into the crust below and cover,

bake for 1 hour at 350 degrees.

1 C W.W. Bread Crumbs

3 Dates

1 C Almonds Ground

Blend these three things together and press into the bottom and sides of the pie pan. (preferably glass.) Spread with creamed coconut and pour in the lemon filling. 

Bake pie for 1 hour.

Pineapple Pie

 454g Medium Tofu

4 C Crushed Pineapple

½ C Dates Chopped

½ C Arrowroot Powder

1 T Barley Flour

2 C Pineapple Juice

¼ C Raw Cashews

2 T Creamed Coconut

1t Lemon Rind

Rinse and cut the tofu into 8 pieces

and cover with one of the cups of pineapple juice,

then let it soak for several hours in the fridge.

Blend all the ingredients except

the tofu and crushed pineapple until smooth. 

Very lightly mash the tofu. 

Mix it all together and pour into the crust. 

Bake for one hour at 350 degrees.

            Serve the next day to allow flavor to permeate.

Pie Crust

1 C W.W. Bread Crumbs

3 Dates

1 C Almonds Ground

Blend these three things together and press into the bottom and sides of the glass pie pan.   Spread with creamed coconut and pour the filling in.