Pie crust with nuts

• ¼ cup (65 ml) walnuts
• ¼ cup (65 ml) of a mixture of white almonds and Brazil nuts
• 1/3 cup (85 ml) water
• ¼ tsp. tsp (1 ml) sea salt
• ¾ to 1 cup (185-250 ml) of wheat flour pastry

In a blender or food processor, process nuts, water and salt into a puree. Pour into a bowl and add the flour to make soft dough.
Grease a pie plate and spread the dough by pressing with your fingers. If the dough sticks to your fingers, dip the tips of your fingers in water and it will be easier to spread the batter.

For the fruit filling, place the uncooked dough:

• 1 banana, sliced
• 1/3 cup (85 ml) dates, chopped (use scissors)
• 6-12 fresh strawberries sliced

Bake at 350 degrees F (180 degrees C) for 20 minutes.
 

Let cool and add enough fresh fruit to fill the pie:

• Small berries: blueberries, strawberries, blackberries, raspberries
• Petits fruits des champs : bleuets, fraises, mûres, framboises
• Slices of kiwi
• If you want to add pineapple, choose unsweetened canned pineapple

To link the fruit filling, mix:

• 1 c. tablespoon (15 ml) arrowroot flour in
• ½ cup (125 ml) unsweetened fruit juice of your choice (do not use orange juice or grapefruit)

Heat, stirring until thickened. Meanwhile, to swell:

• 2 c. tsp (10 ml) unflavored gelatin in
• ½ cup (125 ml) unsweetened fruit juice

Add this mixture to the juice thickened with arrowroot flour and stir to melt the gelatin. Pour evenly over pie and refrigerate for several hours.

Lise Guénette, ND.A.
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