Saturday, March 24, 2007

Peaches and Cream Pie

1 pie crust (recipe for crust follows)
6 peaches
1 cup whole raw cashews (raw cashew pieces can be used)
1/4 cup raw honey
1/4 cup lemon juice
1 tablespoon non-alcohol vanilla extract
2 teaspoons cinnamon
2 teaspoons nutmeg
Pinch of sun-dried sea salt
Prepare the pie crust (recipe below). To make the filling: Cut the peaches in half and remove the pits. Peel the peaches and slice into thin slices. Soak the cashews in 2 cups fresh water for 30 minutes. Drain and rinse. In a blender or food processor, blend cashews, honey, lemon juice, vanilla, cinnamon, nutmeg and sea salt until smooth. Fold the cashew sauce into the sliced peaches. Spread the peach and cashew mixture into the pie crust. Allow to chill for an hour or two in the refrigerator before serving.