by Lisa Shaub
I love fruit, especially right off the tree. It is hard to make it taste even better, but this pie comes close. Here is a fun recipe for when you go adventuring. Your friends upstate probably have a peach tree with ripe peaches falling to the ground at this very moment.
2 large perfectly ripe peaches cut in slices
juice of 1 organic lemon
1 tbsp lemon zest
1/2 cup raw coconut oil.
1/2 cup agave or maple syrup
shredded organic coconut
1 tbsp bourbon vanilla
1/2 cup pecans
2 tbsp sweetener
To make the crust blend the pecans, dates, lemon zest sweetener until slightly chunky. Press into a greased
pie pan. Refrigerate for one hour.
To make the filling blend the peaches, juice of the lemon, the vanilla, the coconut oil, and sweetener. Taste the mixture and adjust the sweetener to taste. Pour into the pie crust and cover the top with shredded coconut. Refrigerate 1 hour. You can substitute with other fruit, such as any member of the berry family. Enjoy!
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