Peach Caramel Pie

Here's the recipe for the peach pie I brought to the last meetup. It's from the book Easy Raw Vegan Desserts by Kristen Suzanne. I changed it slightly and I'll make note of that below.

Peach Caramel Pie

The Crust:
-2 C. raw pecans
-2 Tbs. raw carob powder (I didn't have this on hand so I just left it out)
-pinch Himalayan crystal salt
-1 C. raisins (I used dates instead)

The Pie Filling:
-2/3 C. packed dried apple
-1/3 C. soft dates, pitted, chopped
-8 - 10 fresh peaches
-3 Tbs. raw almond butter
-2 Tbs. raw agave nectar
-1/2 tsp. mesquite meal, optional (I left this out)
-1 tsp. cinnamon
-pinch of nutmeg

for the crust:

Grind the pecans, carob, and salt in a food processor with the "s" blade, until coarsely ground. Add the raisins (or dates) and process until the mixture holds together gently when pressed together between two fingers. Press firmly into an 8 or 9 inch pie pan.

for the filling:

Grind the dried apples in a food processor until they're in tiny pieces. Transfer to a large bowl and add the chopped dates. Briefly toss to mix together. Pit and chop the peaches and put approximately 4 cups worth in the bowl with the dried apples and dates. Puree the remaining couple of chopped peaches in a blender or food processor withe the rest of the ingredients and add to the mixture in the large bowl. Stir well. Transfer the filling onto the crust. This will stay fresh for up to 3 days, when stored in a sealed container in the fridge.

I served this for dessert to my non-raw family and guests tonight and it was a huge hit. Thanks so much for introducing me to this perfect peach pie!