Mom made this for my last birthday. It was YUMMY!
I made this for breakfast a few days ago, because I had some bananas & nectarines that were getting quite ripe. It was a HUGE hit! Hope you will all enjoy it too!
i had a few friends over – and they practically danced in my kitchen! one of them was non-raw and she said it’s the best pie she ever tasted!
a few days ago i went with my daughter on a gathering/gleaning/swimming trip. we stumbled upon an apricot orchard at the very end of the season. a few trees had slightly over-ripe apricots. now apricots are at the top of the list of pesticides… but these ones had enough quality assurance signatures… the orchard was neglected including the orchards around it (nectarine and lemon), the weeds between the trees where abundant and tall (no ground spraying), and most importantly – appx. one out of three apricots had the most beautiful worms dancing in it (usually inhabiting only one half). and so we very carefully picked the soft apricots and filled a 2 gallon bucket! a pie was an obvious need once we got home.
I made this in conjunction with the Thai-style Coconut Soup I just posted, to bring to this month’s DC potluck themed:”coconuts”. I had all this fresh shredded coconut left over, as well as 1 1/2 cups of (accidentally) homemade coconut butter, so I decided to put it to use in a pie made of only tropical ingredients. My father thinks the tropics will be frozen over in a matter of decades, so this pie is dedicated to him.
This is a simple pie crust, made quickly with 5 ingredient. Wonderful with an Apple Pie recipe. Our thanks to Denise Thomas for sharing this recipe.