Fresh Peach Pie

I really like this pie because the peaches are still fresh. So you get all the benefit of fresh raw peaches! It does however stay together better if you chill the pie before eating to let the glaze cool and thicken. It tastes good either way but stays together much more nicely if it has been in the fridge for at least a few hours before serving.

Fresh Peach Pie

1 pie shell, baked (Pastry Crust Recipe)

1 cup Sucanat

1/2 cup water

3 Tablespoons Arrowroot powder or Cornstarch

1 Tablespoon coconut oil

1 drop butter flavor (optional)

2 cups fresh peaches, pitted and blended

1/4 teaspoon nutmeg

1 teaspoon vanilla

4 cups fresh peaches, pitted, skinned, and sliced - or chopped

(you may want to put a little lemon juice on them if they are going to be sitting out for very long before you put the pie together)

Combine Sucanat, water, Arrowroot powder, coconut oil, blended peaches and nutmeg in saucepan. Cook over medium heat stirring constantly until shinny and thick. Remove from heat. Stir in vanilla. Fill pie shell with a layer a fresh peaces, then glaze, alternating until pie is full. REFRIGERATE!

Heathified Pumpkin Pies

Making some of these today.  Just thought I would bring the recipe forward!  And note that I have found coconut milk to be my favorite in the second recipe.  It makes an excellent pumpkin pie!

Pumpkin carving a few years back!
Our son, Matt really gets "into" his pumpkin carving! ;)

Egg and Dairy Free Pumpkin Pie

3/4 pound firm tofu

2 cups pumpkin puree

2/3 cups pure maple syrup

1/4 cup coconut oil, melted

1-2 Tablespoons molasses

1 teaspoon vanilla

1/4 teaspoon cloves

1 1/2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon sea salt

1  Unbaked Pie Crust Shell

My Favorite Whipped Creme

Blend all filling ingredients until smooth and creamy in blender or food processor.  Pour into unbaked pie shell and bake at 350 degrees for one hour.  Chill and serve with My Favorite Whipped Creme.

Like Libby's Pumpkin Pie Only Better

1 (9 inch) unbaked deep dish pie crust

3/4 cup Sucanat or Organic Evaporated Cane Juice Crystals

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 "healthy eggs"

1 (15 ounce) can Pumpkin Puree

1 1/2 cups Coconut Milk (I have used Almond or Rice milk but think coconut milk makes the best pie)

Preheat oven to 425 degrees.  Combine Sucanat, salt, and spices in small bowl.  Beat eggs lightly in a large bowl.  Stir in pumpkin and spice mixture.  Gradually stir in milk.  Pour into unbaked pie shell.  Bake for 15 minutes at 425 degrees then reduce the temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Pecan Pie

 Since trying pecan pie at my Grandma's years ago, Ryan has always loved it.  I have tried a few times healthifying it and although it tasted pretty good the texture was hard to get just right without eggs.  (In walks more availability of farm fresh organic eggs)  Now we have an excellent, tastes like the original version, only much better for you pecan pie!  It is wonderful just ask my Sister Emily.....  She was in Pecan Pie heaven this past Thanksgiving.....I don't know who liked it better her or Ry!  Ryan did ask me to make it again for his birthday!  My only complaint was that it was so sweet I could only have a tiny sliver.  Next time I will use less Sucanat!

Pecan Pie

2 whole grain 9" pie crusts (uncooked)
6 organic eggs
1/2 cup Sucanat (can use up to 1 cup but I warn you it's SWEET)
2/3 cup coconut oil, melted
2 cups brown rice syrup
3 cups pecan halves

Mix everything but the crust and pecans together with beaters until frothy.  Fold in pecans.  Pour equal amounts into your pie shells.  Bake at 375 degrees for 40-50 minutes.  Serve cold.

Banana Cream Pie

Just like we used to have only BETTER!

Yummy things happen when I have my Mom around to inspire me!  She claims she isn't a good cook but I think she is excellent!  She or I will get an idea and try it, the one or the other of us will say you know what I think this needs to make it really good.  Then our husbands pipe up with what they think would be good (sometimes this is helpful other times not so much......No Dad cool whip won't make it better!;)  After a few tries we come up with recipes like this.  Enjoy!

Banana Cream Pie

2 regular or 1 deep dish pastry or graham cracker crust, prepared in pie pan
2-4 ripe bananas sliced
1/2 cup dehydrated cane juice crystals
2 heaping Tablespoons arrowroot powder
1/4 teaspoon sea salt
4 cups canned coconut milk (takes about 2 1/2 cans on the third can I use the thick half)
2 teaspoons fresh lemon juice
2 teaspoons vanilla
1 teaspoon natural butter flavor (optional)
2 drops natural banana flavor (optional)
1/8-1/4 teaspoon turmeric, more or less for desired color (optional)

Sir cane juice crystals, arrowroot powder, optional turmeric and salt together in medium sauce pan and mix well.  Add coconut milk slowly while stirring, continue to stir on medium low heat until pudding thickens.  When thickened add lemon juice, vanilla and other flavorings.  Pour into prepared pie crust(s) with bananas sliced and laid in the bottom and around the sides.  Cover and refrigerate for at least a few hours to set up.  Top with My Favorite Whipped Creme.

All American Apple Pie Filling

All American Apple Pie Filling

18-20 cups thinly sliced apples

3 Tablespoons lemon juice

4 cups Sucanat or 2 cups Honey (may add more or less depending on sweetness of apples)

1 cup Arrowroot Powder

2 heaping teaspoons ground cinnamon

1 teaspoon Real Salt

1/4 teaspoon ground nutmeg

8-10 cups water

In a large bowl toss apples with lemon juice and set aside.

Pour water into a large pot on stove over medium heat.  Combine Sucanat, Arrowroot, cinnamon, salt and nutmeg.  Add to water, stir well and bring to a boil.  Boil for 2 minutes stirring constantly.  Remove from heat.  In about 6-8 sterilized quart canning jars, place filling in about 1/4 of the way up then fill the jars with the apples pressing down a little if needed be sure apples are coated with filling.  You can add a little of the filling to the top if needed.  Place lids on, can shake to coat well.  Water bath can them for about 20 minutes. 

Just in case some of you were wondering this is how I get my apples in perfect very nice thin slices.  It is great to have!  It's an apple, peeler, corer, slicer and I love it!  You can choose to peel or not.  When I make dried apples in my dehydrator I use this but don't peel them.  It makes perfect dried apples that also store well so we have apples to munch on when all our fresh ones are gone.  They are better then candy especially when you add a little Sucanat and Cinnamon!  Anyway the right tool makes my job much easier! 
For making things with apples I wouldn't be without THIS TOOL!  (REMEMBER I only recommend what I love and use myself and that has had value for me and my family!)

I have been so excited to share this recipe with you!!  I tried it last year and bottled it!  All year it has been so fun to have homemade apple pie filling whenever we needed some.  And I haven't had to worry if it had good ingredients!  I will be making this every year to put on my food storage shelves.  And with apple season quickly approaching I of course just had to share! 

I even used it to make my Mom's homemade Apple Crisp (healthified of course) it was a hit last year at Thanksgiving.  This summer with travels, camping and visiting family I have even come up with a quick and easy way to mix it so it's easy to travel with and makes us quickly, easily, fresh and warm!  Comfort Food at it's best!

I call it All American because it truly is!  The apples I used last year actually came from Grandpa's apple trees in his back yard.  We planted a tree a 4 years ago and we have a few apples on our tree this year we are so excited!  I tell ya, you just can't beat homemade like this.  Your family can't help but be healthier with just all the love put into it!  Also to help with more homemade ideas I'm linking up with Raising Homemakers, go check them out for lot more homemade and homemaking ideas!

Simple, Healthy, and Taaaaaasty!

Chocolate Peanut Butter Pie

Update August 2010:  I have made this pie a few times since I first posted it.  And we love it!  You can make it with a regular blender but be patient, I made this pie more then once before I had my Blend-Tec.  Be sure to read through the recipe before you make it.  And don't get overwhelmed it's not as hard as it looks you just have to think ahead.  It's not one of those "I'm craving pie, I think I will make it and be able to eat it right away" pies! ;)  But with a little planning you will have a really good pie that is  great for parties!  Everyone seems to like it.  My Mom has made it for family get together's and put it in a cake pan instead of the deep pie dish.  It works great too and probably helps it go further.  It is very rich so a little goes a long way! 

ENJOY!

Now remember this was just the first try it is very good but you may want to change it according to your taste. Some like more peanutty flavor. It may be good with a peanut crust or some type of nut crust. Maybe nut and chocolate chunks in the filling. More chocolate for some, and peanut butter for others? Play with it have fun let me know what you come up with and/or how you like it!

Chocolate Peanut Butter Pie

Graham Cracker Crust:

1 ½ - 2 cups 100% whole wheat honey grahams crushed in food processor

2 Tablespoons Sucanat

4 Tablespoons melted Coconut oil

Mix ingredients together press into deep dish pie pan.

Chocolate Filling:

24 pitted dates, soaked 4 hours, drained

(or you may substitute 1/4-1/2 cup agave)

1/4 cup pecans, soaked 4 hours, drained

1 cup water

1 avocado, peeled and pitted

½ cup raw carob powder

1 teaspoon vanilla

1/8 teaspoon Cinnamon

1/8 teaspoon Salt

3 drops almond flavor, optional

3 drops maple flavor, optional

1 banana, optional

Peanut Butter Filling:

4 bananas

½-1 cup all natural peanut butter

1/4 cup coconut oil

1/2 cup cashews, soaked for 20 min., drained

1-4 Tablespoons pure maple syrup

My Favorite Whipped Creme:

Take a can of coconut milk (not light kind) and get cold in fridge (preferably over night) Then open the can and with a spoon, spoon out only the thick stuff. Put into a small food processor or blender add about 3-4 Tablespoons raw or organic sugar more if you like it sweeter and ½ teaspoon vanilla. Blend until smooth and creamy use like whipped creme.

Other Ingredients: (optional)

½ cup chopped vegan carob chips

½ cup chopped peanuts

Instructions for Chocolate Filling:

Place all ingredients into the blender and process until smooth. If you want a more even darker chocolate flavor leave out the banana. If you want it more milk chocolate like keep the banana and exchange some or all of the water for rice or almond milk. Place on top of crust in pie pan.

Instructions for Peanut Butter Filling:

Place all ingredients in order listed, into the blender and process until smooth. Don't be afraid to add another banana, some rice milk or something if it's too thick and not blending well.  You will want it to be a fairly thick pudding like consistency though.  It will set up it the fridge.  Place on top of chocolate layer in pie. You may have a little left over to enjoy by itself or with something else. Fill pretty much to the top of the pan. Cover and Refrigerate for at least 4 hours overnight is better! Make up "My Favorite Whipped Creme" and spread over the very top of the pie. Sprinkle with chopped carob chips and peanuts.

Super Simple Key Lime Pie

Super Simple Key Lime Pie

with pudding option

2 cups young coconut meat

1/2 cup coconut oil (if you like a firmer less pudding like pie add more coconut oil or a handful of soaked and drained cashews, if you want to use the filling as pudding use the 1/2 cup or less of coconut oil)

1 c agave or pure maple syrup

1/2 Tablespoon ground ginger (or a tiny piece of fresh)

a dash of cinnamon

1 Tablespoon vanilla flavor

2 avocados

3/4 -1 cup fresh lime juice

a pinch of sea salt

Place all ingredients in blender and blend really well.  Pour into pie crust.  This pie works well with the graham cracker crust or coconut crust.  Sprinkle with dried unsweetened coconut if you want. Chill at least overnight for you pie to be set up.  Makes one DEEP dish pie or two regular ones.

Pie Crust Recipes

I'm getting tired of trying to find my pie crust recipes every time I post a new pie recipe.  So I'm posting them all right here! ;)

Graham Cracker Crust

1 ½ - 2 cups 100% whole wheat honey grahams crushed in food processor or blender

2 Tablespoons Sucanat or Organic Sugar

4 Tablespoons melted Coconut oil

Mix ingredients together press into deep dish pie pan.

Coconut Crust

2 cups dried coconut flakes (unsweetened)

1/4-1/2 cup pure maple syrup or agave nectar

dash of sea salt

a touch of vanilla (optional)

Mix together in food processor with an "s" blade. Press into two small or one large pie plate.  You can use part raw almonds ground fine and less coconut if wanted.

Mom's Pumpkin Pie Crust

1 cup Earthbalance

2 cups whole wheat flour

1 teaspoon sea salt

6 Tablespoons ice water

1/8-1/4 scant teaspoon baking powder

Combine Ingredients in order blend gently with pastry blender.  Roll out and put in pie pan.

Pastry Crust

1 1/4 cups whole wheat flour

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon (optional)

1/3 cup and 1 Tablespoon coconut oil

3 to 4 Tablespoons ice water

Combine flour, salt, and cinnamon; cut in coconut oil with a pastry blender or fork until crumbly. Sprinkle ice water, 1 Tablespoon at a time, over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; cover dough and chill until ready to use. I don't mess with rolling out the crust I just put the dough into my deep dish pie stone and use this. I'm sure you could easily use your hands to it just may not be quite as even.

Bake at 350 for 15-25 minutes or until done. If you are making a pie that requires baking after the filling is in like pumpkin or something you do not need to bake the crust first just fill and bake all at once. Baking time will be longer however and if edge of crust browns too quickly, cover with a strip of aluminum foil.

 

 

My Favorite Nut Crust (Raw)

2 cups almond butter

2 cups raisins

2 cups walnuts OR

2 cups almond butter (recipe in This and That)

1 cup raisins

3 cups walnuts

Place all the ingredients into the food processor. Process until well blended and lightly chunky. Press into 3 nine inch regular pie pans or 2 deep. Fill with favorite filling. This pie crust can be made ahead of time if kept fresh in the fridge or freezer.

Makes 3 nine inch regular or 2 deep pie crusts.

Ryan's Favorite Pie

Well I think I finally did it! My husband has always said that his favorite pie was Banana Cream! So for a long time now I have tried to make one as close as possible to the one he always liked. I have tried a few and he always liked them but they did not quite seem like the real thing (of course you know what most people call the real thing has become more fake then real;) But anyway this one is very close and I think it passes the test because I have a Brother-In-Law who eats "normal" who said Banana Cream is one of his favorites and he had two pieces of mine! So there you go! If you want a Healthy version that is very Tasty you will want to try this recipe! Oh and by the way it's pretty dang Simple too. Especially if you are like me and have lots of young coconut meat in your freezer already since I love to put the coconut water in smoothies! Of course I let them thaw a bit before I make the pie! Sorry with all the commotion I forgot to get a picture darn it!

Banana Cream Pie

Crust:

Use a crust of your choice I used my Pastry Crust without the cinnamon and prebaked or there are two other options with my other Banana Creme Pie
recipe

Filling:

2 cups young coconut flesh (or 1 cup canned coconut milk)

up to 1/2 cup water or coconut milk to get a good pudding like consistency (optional)

1/4 cup Agave

2 ripe medium bananas

1/2 tsp sea salt

1 tsp vanilla

1/2 tbs lemon juice

1/2 teaspoon banana flavoring (optional)

1/2 teaspoon Turmeric for colour

2 tbs soy lecithin

1/2 cup melted coconut oil

2 more bananas to slice and put on the bottom of the pie

Blend all ingredients but the coconut oil and lecithin and bananas to slice, till smooth. Now add the lecithin and coconut oil and blend. If you think it needs more liquid feel free to add up to 1/2 a cup water or coconut milk. I like it to set up well and make a nice pretty slice but still be kind of pudding like. It sets up quite a bit in the fridge so you will want it to be thick smoothie or pudding consistency when you pour it into the crust. Slice the other 2 bananas and double layer them in the premade crust. The pour the well blended very smooth filling over the bananas. My pie plates are deep dish and it nearly filled them so it may also make 2 small pies! Refrigerate till set overnight is good then top with My Favorite Whipped Creme.

Pastry Crust

This is quickly becoming one of our favorite crusts. It's light and flaky and very tasty! I can't wait to try it in different ways for the holidays. I put the cinnamon as optional because sometimes you may not want the cinnamon flavor!

Pastry Crust

1 1/4 cups whole wheat flour

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon (optional)

1/3 cup and 1 Tablespoon coconut oil

3 to 4 Tablespoons ice water

Combine flour, salt, and cinnamon; cut in coconut oil with a pastry blender or fork until crumbly. Sprinkle ice water, 1 Tablespoon at a time, over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; cover dough and chill until ready to use. I don't mess with rolling out the crust I just put the dough into my deep dish pie stone and use this. I'm sure you could easily use your hands to it just may not be quite as even.

Bake at 350 for 15-25 minutes or until done. If you are making a pie that requires baking after the filling is in like pumpkin or something you do not need to bake the crust first just fill and bake all at once. Baking time will be longer however and if edge of crust browns too quickly, cover with a strip of aluminum foil.

Raw Dutch Apple Pie or Crisp

Raw Dutch Apple Pie or Crisp

6 cups Apples cored and sliced (6 med. Size Jonathan best)

32 honey dates

1/4 teaspoon Sea Salt

1 teaspoon Cinnamon

½ teaspoon Nutmeg

1/8 teaspoon Cloves

prepared nine inch pie crust (optional)

Slice the apples. Set 5 cups apples aside in a large bowl. Place the rest of the ingredients in blender with 1 cup sliced apples. Process until smooth. Place the contents of the blender over the 5 cups sliced apples. Toss together. Taste for seasoning. Adjust if necessary. Pour the pie filling into the prepared pie crust, or just into empty pan. Top with Crunchy Pie Topping. May also top with favorite Nut Creme if desired. May eat chilled, at room temperature, or place in dehydrator at 95 degrees all day for a warm pie in the evening. Refrigerate left overs.

Crunchy Pie Topping

1 cup chopped walnuts

1 Tablespoon Olive oil

8 Chopped dates

3/4 teaspoon Cinnamon

4 Tablespoons Coconut, unsweetened

dash of salt

Place all the ingredients into the food processor. Process until coarsely ground. Taste for flavor. Adjust if necessary. Sprinkle over pie or cobbler. Makes enough to cover 2 nine inch pies.

 

Raw Key Lime Pie

Raw Key Lime Pie

24 soaked dates

1 cup almond butter

1 teaspoon Vanilla

1/8 teaspoon Sea Salt

Juice of three Oranges (1 ½ cups)

6 - 8 Tablespoons Lime Juice (to taste)

Zest of one Lime

3 frozen Bananas

Prepared pie crust (see My Favorite Nut Crust)

Place all the ingredients, except the bananas, into blender. Process until smooth and creamy. Taste for flavor. Adjust if necessary. Add the bananas to the puree mixture in the blender. Puree until smooth. Pour immediately into the prepared pie crust. Freeze 4 hours, or more, until firm. Makes 2 eight inch pies or 1 large deep 9 inch pie. Garnish with Lime Zest or Curls if desired.

 

My Favorite Nut Crust

My Favorite Nut Crust

2 cups almond butter

2 cups raisins

2 cups walnuts OR

2 cups almond butter (recipe in This and That)

1 cup raisins

3 cups walnuts

Place all the ingredients into the food processor. Process until well blended and lightly chunky. Press into 3 nine inch regular pie pans or 2 deep. Fill with favorite filling. This pie crust can be made ahead of time if kept fresh in the fridge or freezer.

Makes 3 nine inch regular or 2 deep pie crusts.

 

Banana Creme Pie

Banana Creme Pie

Crust one of 2 options:

Option 1:

Nut Crust

1 ½ cups fine almond flour (can grind in blender or seed grinder)

1 cup dates soaked/drained

2 Tablespoons lemon juice

Mix ingredients all together in food processor and press into pie dish.

Option 2:

Graham Cracker Crust

1 ½ - 2 cups 100% whole wheat honey grahams crushed in food processor

2 Tablespoons Sucanat or Organic Sugar

4 Tablespoons melted coconut oil

Filling:

9 bananas

1 1/4 cup coconut oil

1 cup cashews, soaked and drained

1 Tablespoon pure maple syrup

Mix crust ingredients together press into pie dish.

Blend Filling ingredients in the blender until smooth. It will look like pancake batter. You can slice a banana and place on bottom of crust if you want. Pour filling into the crust. This makes a deep pie so use a deep dish pie plate if you have one or 2 smaller pies. Top with "My Favorite Whipped Creme" in This and That. Let sit in the refrigerator for at least 3 hours to set will be better if overnight.

Tropical Lime Pie

Tropical Lime Pie

Crust:

2 cups dried coconut flakes (unsweetened)

1/4-1/2 cup pure maple syrup or agave nectar

dash of sea salt

Mix together in food processor with an "s" blade. Press into two small or one large pie plate.

Filling:

2 ripe bananas, peeled and sliced thin

4 large or 5 medium avocados (ripe)

juice of 4-5 limes

1/2-3/4 cup pure maple syrup or agave nectar

dash sea salt (optional)

Place banana slices evenly around prepared crust. Place avocados, lime juice and sweetener (and salt, if desired) into a clean food processor with an "s" blade. blend until smooth and creamy. Add sweetener or extra lime if needed. Pour over bananas and chill for several hours before serving. I sprinkled a little coconut over the top.