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Here in Colorado in late summer, peaches are plentiful and bursting with flavor. This year our long-time friend, Cindy, gave us a huge bag of fruit from her tree so besides just eating them plain I made salsa (which I forgot to photograph), and an amazingly simple raw peach pie.

Yields – 6 Servings

Prep Time – 45 Minutes

Resting Time – 15 Minutes

Ingredients

• 2 cups pecans
• 1/2 cup Medjool dates
• 1/2 cup boiling water
• 6-8 perfectly ripe peaches
• 1/3 cup minced fresh mint

Instructions

Step 1

Preheat the oven to 325 degrees F. Place the pecans on a baking sheet and toast, turning a few times, for about 15 minutes or until lightly browned inside.

Step 2

Transfer to food processor fitted with the chopping blade.

Step 3

Meanwhile, remove pits from dates and chop them into small pieces. Place them in a small mixing bowl and pour boiling water over to soften for 5-10 minutes.

Step 4

Drain the dates, squeezing out most of the water, then add to the pecans.

Step 5

Process this mixture, using the pulse function, until it is an even medium texture. Press the nut mixture into a pie plate. The crust may be prepared up to 24 hours in advance.

Step 6

Peel and slice the peaches. Sprinkle fresh mint on the pie crust and arrange sliced peaches on top. Garnish with a sprig of mint.

Step 7

Cover and refrigerate until ready to serve. Best eaten within a few hours so peaches remain plump and glossy. Though it is really tasty a day or so later as well!