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An Eye On Pie

  For past edition of the Tip Of the Week visit my archive 

I want to talk about filling your pies. I am assuming by now you know how to make a pie crust.
If you don’t, check out the free recipe page.

Regardless of what kind of crust your using the filling is what we will discuss this week. Raw pies can be as simple or as complicated as you want them to be. An all fruit pie is as simple as it gets where something like a three layer chocolate chia and strawberry mousse pie may take some know-how. The great thing about it is that once you have the know-how to make these pies you can then create your own combinations of flavor and texture. Again I can’t stress enough how important it is to learn the how-to of it all and don’t worry so much about the exact recipe. Recipe will be whatever you want or have on hand whenever you want it.

So let’s look at an all fruit pie. What that means is literally what it says, a pie filled with only fruit. Now how will you do that you say. How will it hold together?  Well it is a little bit of choosing the right fruit and a little bit

of magic or at least the magic of nature.  How would one go about making an all fruit pie? First you will need your pie crust ready to go. For this pie I like a crust with a little coconut in it and maybe even a little lemon zest. Next you will want to peal the skin off 2 to 3 ripe mangos.  Now slice long, wide, slices about 1/8th inch thick. Get whatever shapes you can from around the pit. Now skin and slice up a ripe papaya.  Be sure you’re not just cutting chunks but try to create thin slices.  At this point you’re ready to fill your crust. Start by laying the mango slices out flat in the bottom of your pie crust. Use the pieces you cut from around the pit to circle the outside and use the wider slabs to fill in the center. Place mango two layers thick making sure you completely cover the bottom. Then on top of the mango, do the same with the papaya. Continue the layers mango and papaya till you have matched the height of the sides of the crust. Sprinkle the top with coconut flakes. The magic here is that the fates and oils in the mango and papaya will solidify when the pie is refrigerated.

This makes it possible to cut and serve pieces of the pie that hold shape and taste absolutely amazing.  I have even topped this pie with chopped pineapple for a really amazing pie. This type of pie can be done with many fruits and berries in many combinations.
Another quick pie is to use a combination of fruit and some kind of nut crumble. Take Apple Walnut for instance. Slice your apple as in the previous example only now toss them with a little agave and cinnamon and set aside. Next grind in a food processor  1 cup walnuts and ½ cup raisins, with 1 tsp nutmeg, 1 tsp sea salt and 1 tbls vanilla. Blend till it is a fine granola texture.  Now layer your pie crust with the coated apple slices and walnut raisin crumble alternating. You can add more whole raisins if you like. Place each apple layer 2 or 3 slices thick to be sure you have plenty of apple flavor and not to much nutty heaviness.
Have fun and give it a go, after all who doesn't want a slice of pie.
Join me here next week and we will get into cream pies and combining fruit and cream for pies your grandmother will be jealous of.

Till Next Week
Raw Chef Dan



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