kailaniece
03-08-2012, 12:58 PM
:heart: Looks just like grandma used to make! I've been looking for a recipe like this fervently since I discovered a recipe producing a 2-crust pie 5 years ago that subsequently disappeared never to be found. After searching and searching and finding little bits here and there but never the whole shebang, I decided to fashion my own original recipe. It took a few tries and I'm still refining the amount of dates/raisins and whether or not to soak beforehand, but it's always to approach raw recipes with a certain amount of flexibilities as quantities can vary in different climates and circumstances (I usually measure in handfuls but I've written in standard notation here). This recipe is anyone's starting point for a spectacular looking and tasting double-crust pie! :heart:
KAILA'S RAW DOUBLE CRUST PIE
with Strappleberry Filling
Ingredients:
CRUST
2 Cups Macademia Nuts
2 Cups Pecans
1 Cup Cashews
4 Cups Coconut
8-10 Medjol Dates (pitted, half soaked half dry)
1 Cup Raisins (optional, half soaked, half dry)
FILLING (Whatever fresh ingredients your heart desires!!!)
1 package Strawberries (remove tops)
1 package Bluberries
8-10 Apples Cored and Sliced
1-2 Limes
Cinnamon & Nutmeg (to taste)
Chia Seeds (optional but recomended!)
A little leftover date/raisin water
Supplies:
Food Processer (large, s-blade)
Pie Pan
Rolling Pin
Aluminium Foil
Plastic Wrap
Dehydrator (optional)
Place 1/2 of your dates and raisins in a cup of purified water to soak, roughly 10+ minutes; maybe do some prep for your filling in the meantime. Process one cup (a full handful) of each, Macademias and Pecans, and a small handful of Cashews in processor until it forms a "flour". Watch it so it doesn't start to turn to butter on the bottom. Add 2 cups of Coconut and pulse to distribute. If you'd like, add Cinnamon and Nutmeg.
Add 1/2 of the soaked dates and raisins to the nut flour using a fork or slotted spoon to avoid too much water in the dough (a little at a time while processing if you have an opening on top that allows you to do this), process for 1-2 minutes until a large brown dough-ball forms*. Your dough ball should be a bit greasy rather than sticky as this helps with rolling it out.
*You may have to add additional dry dates/raisins and/or coconut to expedite the forming of the ball. You can also try adding tiny bits of the date water.
Spread one large sheet of foil and then plastic wrap on a counter or a cutting board. Tuck the plastic into the foil to help with stabilization. Remove the greasy dough ball from food processor and roll in your hands to make it smooth and perfectly round. Place on plastic wrap, cover with another large pice of plastic wrap, then roll out the dough with the rolling pin taking care that the edges don't break apart. The dough should be a little larger than pie pan and as thin as you can go while maintaining the integrity of the dough (no holes). Remove plastic and press into the bottom of pan with the edges a tiny bit longer so you can later pinch the two crusts together. IF THE DOUGH CAME OUT STICKY, YOU CAN MANUALLY PRESS THE DOUGH INTO THE BOTTOM OF THE PAN WITH YOUR FINGERS, just have water handy and keep your fingers moist so they don't stick to the dough.
If desired you can dehydrate the bottom crust in the pie pan at 105 degrees for added firmness, however dehydration is NOT necessary in this recipe!
REPEAT PROCESS FOR TOP CRUST WITH REMAINING INGREDIENTS. Leave top crust rolled out between plastic while you make your filling.
FILLING
Slice 5-6 Strawberries lengthwise, set aside. Coarsely chop 4-5 apples into pieces in food processor (no need to clean processor) with Cinnamon and Nutmeg, set aside OR place apples into bottom pie crust and replace in dehydrator. Add remaining apples, blueberries, strawberries, lime juice, chia seeds, cinnamon/nutmeg and process until it makes an applesauce-like mixture. Saving about 6 slices of strawberries for garnish, mix sliced strawberries into the Strappleberry sauce.
Spread Chopped apples on the bottom of the pie crust, then top with the Strappleberry Sauce (you can freeze remaining sauce for a tasty sorbet). Remove top plastic from remaining crust and flip onto top of pie pan, then remove the remaining plastic and foil. Pinch together the top and bottom crust. Decorate the center of the pie with a ring of sliced strawberries with a dollup of sauce or a blueberry in the middle. Let stand a few minutes to let flavors mingle OR dehydrate for an hour for a firmer middle and crust and to serve nice and warm. E Voila!!! Enjoy your lovely pie, I'm still eating mine!
P.S. I TRIED TO UPLOAD PICTURES BUT THE UPLOADER WON'T LET ME, EVEN AFTER REDUCING THEM TO THEIR SMALLEST SIZES (JPEG, 12-15KB). If anyone has any advice, I'd love the help. Meanwhile I'm thinking to make a website with the recipe, so when I do I will put a link here so you can see pictures!
KAILA'S RAW DOUBLE CRUST PIE
with Strappleberry Filling
Ingredients:
CRUST
2 Cups Macademia Nuts
2 Cups Pecans
1 Cup Cashews
4 Cups Coconut
8-10 Medjol Dates (pitted, half soaked half dry)
1 Cup Raisins (optional, half soaked, half dry)
FILLING (Whatever fresh ingredients your heart desires!!!)
1 package Strawberries (remove tops)
1 package Bluberries
8-10 Apples Cored and Sliced
1-2 Limes
Cinnamon & Nutmeg (to taste)
Chia Seeds (optional but recomended!)
A little leftover date/raisin water
Supplies:
Food Processer (large, s-blade)
Pie Pan
Rolling Pin
Aluminium Foil
Plastic Wrap
Dehydrator (optional)
Place 1/2 of your dates and raisins in a cup of purified water to soak, roughly 10+ minutes; maybe do some prep for your filling in the meantime. Process one cup (a full handful) of each, Macademias and Pecans, and a small handful of Cashews in processor until it forms a "flour". Watch it so it doesn't start to turn to butter on the bottom. Add 2 cups of Coconut and pulse to distribute. If you'd like, add Cinnamon and Nutmeg.
Add 1/2 of the soaked dates and raisins to the nut flour using a fork or slotted spoon to avoid too much water in the dough (a little at a time while processing if you have an opening on top that allows you to do this), process for 1-2 minutes until a large brown dough-ball forms*. Your dough ball should be a bit greasy rather than sticky as this helps with rolling it out.
*You may have to add additional dry dates/raisins and/or coconut to expedite the forming of the ball. You can also try adding tiny bits of the date water.
Spread one large sheet of foil and then plastic wrap on a counter or a cutting board. Tuck the plastic into the foil to help with stabilization. Remove the greasy dough ball from food processor and roll in your hands to make it smooth and perfectly round. Place on plastic wrap, cover with another large pice of plastic wrap, then roll out the dough with the rolling pin taking care that the edges don't break apart. The dough should be a little larger than pie pan and as thin as you can go while maintaining the integrity of the dough (no holes). Remove plastic and press into the bottom of pan with the edges a tiny bit longer so you can later pinch the two crusts together. IF THE DOUGH CAME OUT STICKY, YOU CAN MANUALLY PRESS THE DOUGH INTO THE BOTTOM OF THE PAN WITH YOUR FINGERS, just have water handy and keep your fingers moist so they don't stick to the dough.
If desired you can dehydrate the bottom crust in the pie pan at 105 degrees for added firmness, however dehydration is NOT necessary in this recipe!
REPEAT PROCESS FOR TOP CRUST WITH REMAINING INGREDIENTS. Leave top crust rolled out between plastic while you make your filling.
FILLING
Slice 5-6 Strawberries lengthwise, set aside. Coarsely chop 4-5 apples into pieces in food processor (no need to clean processor) with Cinnamon and Nutmeg, set aside OR place apples into bottom pie crust and replace in dehydrator. Add remaining apples, blueberries, strawberries, lime juice, chia seeds, cinnamon/nutmeg and process until it makes an applesauce-like mixture. Saving about 6 slices of strawberries for garnish, mix sliced strawberries into the Strappleberry sauce.
Spread Chopped apples on the bottom of the pie crust, then top with the Strappleberry Sauce (you can freeze remaining sauce for a tasty sorbet). Remove top plastic from remaining crust and flip onto top of pie pan, then remove the remaining plastic and foil. Pinch together the top and bottom crust. Decorate the center of the pie with a ring of sliced strawberries with a dollup of sauce or a blueberry in the middle. Let stand a few minutes to let flavors mingle OR dehydrate for an hour for a firmer middle and crust and to serve nice and warm. E Voila!!! Enjoy your lovely pie, I'm still eating mine!
P.S. I TRIED TO UPLOAD PICTURES BUT THE UPLOADER WON'T LET ME, EVEN AFTER REDUCING THEM TO THEIR SMALLEST SIZES (JPEG, 12-15KB). If anyone has any advice, I'd love the help. Meanwhile I'm thinking to make a website with the recipe, so when I do I will put a link here so you can see pictures!