Minced Fruit Pie
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 cup raw almonds
1/2 cup raw pecans or walnuts
cooking spray
4 ounces dried apples
4 ounces dried pears
4 ounces dried peaches
4 ounces dried figs
1 1/2 cups orange juice
1/2 cup Grand Marnier or more orange juice
2 tablespoons lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg

Preparation

1 Preheat the oven to 350. Spray an 8-inch pie pan with the cooking spray. 2 Combine nuts and grind until the mixture begins to stick together. Press the nut mixture firmly and evenly on the bottom and sides of the pie pan. Spray the top of the crust lightly with oil. Bake for 5 - 8 minutes. 3 Combine fruits, liquids, and spices and simmer gently for 40 minutes, stirring occasionally to prevent burning. Drain fruits, reserving liquid. 4 Preheat oven to 375F. 5 Grind fruit mixture in a food processor, adding small amounts of reserved liquid, if needed, to form a sticky filling. (Mixture should be minced, not pureed.) Spread evenly in pre-baked pie shell. 6 Bake for 30 minutes. Allow to cool before cutting.

About


You won't believe how good this crust is! It can also be used for other fillings, and it doesn't necessarily need to be cooked. I tasted this crust, used raw, in a torte, and it was incredible! Try using this crust for pumpkin, apple, or sweet potato pies. I'd top this with a little of that Cashew Cream!