millions of peaches, peaches for me

Ontario peaches are so so good this year; juicy, sweet, beautiful!

Here's a super easy recipe for a delicious raw peach pie. The crust's ingredients combine for a caramel-y and candied pecan flavour. Cinnamon and nutmeg blend perfectly with the juices of the peaches, creating a naturally sweet spiced syrup.

 To make
Crust/base:
1c pecans
1/4c - 1/3c dates
1/2 tsp cinnamon
pinch, sea salt

1. In food processor, blend pecans with cinnamon and sea salt until crumbly.
2. Add dates, starting at 1/4c and blend. Add dates as needed until doughy consistency is reached (i.e. the mixture sticks together).
3. press into pan
4. chill in fridge 1-2 hours
   

filling:
4 peaches, sliced thinly
1 tsp cinnamon
1/2 tsp nutmeg

1. mix all ingredients together in a bowl until peaches are well and evenly coated with the spices.
2. spoon into crust
3. serve topped with almond cream
   

serving suggestion: in a springform pan, form dough into a base (1/4"-1/2"); chill in fridge 1-2hours. Remove from pan and spread peach slices evenly on top.

"cooking" tip: lightly dust the pan with a mixture of ground pecans and a cinnamon/nutmeg blend.

buying tip: peaches don't continue to ripen once picked, so make sure the ones you're buying are ready-to-eat.

other recipes you might like: If you're in Toronto, you're probably similarly concerned and disturbed by the fact that after a total of like 5 days of actual summer, it's now pretty much fall! Here's a cooked recipe to help you warm up while still making the most of those amazing summer peaches!