Sunday Brunch: Fruit Pie w/ Macadamia Whipped Cream

INGREDIENTS:
CRUST
1 1/2 cups Graham Crumbs
1/3 cup Cane Sugar
6 tbsp Earth Balance (or other vegan margarine), melted

FILLING
3 medium Peaches (or 2 large)
4-5 Strawberries (or enough to cover pie)
1 cup Blueberries
1/2 cup Raspberries
1 tbsp Lemon Juice
1/3 cup Brown Sugar
1 tbsp Corn Starch

WHIPPED CREAM
3/4 cup Raw Macadamia Nuts
1/2 cup Water
2 tbsp Agave Nectar (or maple syrup works)

In a bowl, cover macadamia nuts with the 1/2 cup of water, set aside for 1/2 hour.

In a medium mixing bowl, combine graham crumbs, sugar and margarine, mix until well combined. Press into a pie dish/plate and bake at 375F for 7 minutes, then cool (for a raw pie, use 5 tbsp coconut oil and chill for min. 1 hour instead).

After it's cooked/chilled, peel and slice the peaches and layer across the crust bottom, then do the same with the strawberries. In a small saucepan, combine the berries, brown sugar, corn starch and lemon juice, and cook over medium-low, breaking up the berries and letting thicken. Pour sauce over top of the pie and chill.


In a food processor, combine soaked nuts, water and 2 tbsp agave nectar for 5 minutes, or until smooth. Remove and chill for at least an hour. At that point you can serve the cream in dollops on each slice of pie, or spread it across the top to create another layer and serve that way.