After an afternoon cooking with my new friend Kurt, passionate “living food chef” and founder of raw-inspiredKurt’s Cousine, I fused his lessons with the butter and heat of my kitchen. The result: a sweet, moist pie with the golden flavor of bygone summer peaches, a chewy nut crunch from the almond-date crust, and the crinkle of cinnamon-dusted phyllo browned with butter. With fresh whipped cream and a special port cocktail – superb. And perfect for this gorgeous, budding summer day!
Maple-Peach Pie, with a White Port Spritzer
- Yield: 9-inch pie 1x
- 9-inch round or square pie pan
- 4 cups fresh peaches, canned or peach sauce
- 2 tablespoons maple syrup
- 1/4 teaspoons ground cinnamon
Crust and Pie
- 3 tablespoons butter, cold
- 1 cup raw almonds
- 6 medjool dates
- 1 tablespoon maple syrup
- 3 tablespoons butter, melted
- 4 sheets whole wheat phyllo pastry dough
- cinnamon, for sprinkling
- 1 cup heavy cream
- 1 tablespoon organic cane sugar
- Add all of the above ingredients to a medium sauce pan or pot over medium-heat. (If the peaches are frozen, break them up as they start to melt). Simmer until the peaches are lightly cooked; warm and slightly mushy but still in tact!
- When the peaches are ready, remove to a colander and drain, saving all the juice from the pan and excess that you drain.
- Add the juice back to the pan and over medium-low heat, simmer until it is reduced into a thick maple-colored sauce.
- Cover with a lid and set aside on the stove-top. When the pie and whipped cream are ready, drizzle the syrup over the top of both!
Crust and Pie Assembly:
- Preheat the oven to 300 degrees.
- In a food processor or blender, grind the cold butter, almonds, and dates. You can also chop these ingredients finely and mix by hand, but chop very finely! Blend until you have an evenly ground dough. Scoop out and use your hands to form it into a ball. Set aside on the counter top or on a plate.
- Next, line the base of your pan with one half of a sheet of phyllo. Using a brush or piece of paper towel, brush the phyllo with the melted butter. Fold over the sheet and brush the dry surface again. Repeat with one more sheet, always coating the dry surface with butter.
- Press the almond-date dough on top, flattening it out to create the bottom crust.
- Add the peaches on top of the crust. You should have pieces of the bottom phyllo layer sticking out. Fold these over the top of the peaches. Add the next two sheets of phyllo on top, brushing each layer with butter. (My phyllo was cracked and broken, so I add the flakes on top – do the same if yours breaks. No need to have perfect, in tact sheets!)
- Sprinkle cinnamon on top. Add to the oven and bake for 25 minutes, or until the phyllo turns a light golden brown.
- With an electric beater, whisk or fork, beat the cream and sugar until it begins to form stiff peaks. Don’t fret if you’re beating by hand – it takes longer, but it will happen! And you’ll earn some muscle in the process. Store in the refrigerator until you’re ready to use. (Eat leftovers with morning granola!)
Allergens: dairy, wheat