Every Thursday I give you a recipe. My self imposed rule is that the recipe must be inexpensive. It must be simple and it must be healthy. I suppose it should go without saying that the recipe must also be delicious.
Summer is coming, albeit v-e-r-y slowly here in Pennsylvania, and fresh fruit and veggies will soon abound. Depending on where you live, peaches, our main ingredient for today, will ripen and be ready to eat between June and August.
Peaches are low in calories and high in vitamins C and A. In addition, peaches can act as a MILD laxative. They are diuretic and tend to aid in detoxification. So, you can eat peaches without worrying about gaining weight. (www.health24.c0m)
This particular recipe has no REFINED sugar, and no ARTIFICIAL sweeteners, so you get wonderful flavors of peaches, apples and a hint of dates. If you make or select a crust that is not made from lard or shortening with trans fats, and throw in a little whole wheat action, this pie can actually qualify as healthy. When I purchase crust, I get it from Whole Foods. They have one that is pretty healthy, but doesn’t taste healthy. Why ruin this wonderful filling with a crust that tastes like cardboard?
Peach Pies – Recipe adapted from, The Seventh-day Diet, by Chris Rucker
(This recipe makes 2 – 8 or 9 inch deep dish pies or one 9 x 13 pie)
10 cups thinly sliced peaches, fresh or frozen (don’t use canned)
1 can (12 ounces) frozen apple juice concentrate
1 cup pitted dates (soak in warm water for 10 minutes or till soft)
1/4 cup cornstarch
1 tsp. ground coriander
1/2 tsp. salt
1/2 tsp. almond extract
1 tsp. vanilla extract
4 pie crusts (ready made will work fine)
Preheat oven to 350 degrees farenheit (177 degrees Celsius)
Place sliced peaches in a large bowl
Place in blender the following:
- apple juice concentrate
- dates (drain soak water)
- almond extract
Blend until smooth. Add this mixture to sliced peaches and mix thoroughly.
From this point you have some options. If you prefer a double crust pie then place pie crust(s) on bottom of your pie pan(s). If you prefer a single crust, then pour peache mixture directly into pan(s) and place crust on top of peaches. Tuck edges of dough just inside baking dish and press to seal. Cut 3-4 small slits in crust to allow steam to escape. Bake for 45-60 minutes.
Note: This pie is healthy enough to eat for breakfast (which we often do!). Of course, you can enjoy it as a dessert as well.