Fresh Strawberry Pie
To experience the full flavor of fresh berries, use the sweetest, ripest strawberries you can find and serve the pie within four hours of preparing it. If your strawberries are less than perfectly sweet, you may want to add a bit of sweetener to the blended filling mixture. The optional psyllium is available at health food stores and is used to help the pie filling hold together. Instead of a date-nut crust, you may substitute a graham or cookie-crumb crust, or a regular prebaked pie shell.
Serves 8-10
What You Need For The Crust:
- 2 cups raw almonds or pecans
- 3/4 cup pitted dates
What You Need For The Filling:
- 5 cups sliced ripe strawberries
- 5 pitted dates, soaked 10 minutes in warm water and drained
- 1 to 2 teaspoons fresh lemon juice
- 1 to 2 teaspoons psyllium (optional)
What You Do:
- Grind the almonds in a food processor. Add the 3/4 cup dates and process until thoroughly combined. Press the mixture into a pie plate or spring form pan.
- Arrange 4 cups of the sliced strawberries on top of the crust in a circular pattern and set aside.
- In a food processor or blender, combine the remaining cup of strawberries with the 5 dates, lemon juice and psyllium, if using. Puree until smooth. Pour the sauce mixture over strawberries and refrigerate pie for 1 hour before serving.
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