No Bake Peach Pie

No oven, no fuss, and only a handful of whole ingredients. This raw peach pie builds its crust from ground almonds and dates pressed into a pie plate. The dates act as a natural binder when ground to a paste, holding the crust together without butter, flour, or sugar.

The filling is pure summer: sliced peaches tossed with just a touch of maple syrup and almond extract, then piled into the crust and finished with shredded coconut. The almond extract bridges the nutty crust and the sweet fruit beautifully.

This works best at the peak of peach season when the fruit is ripe, fragrant, and juicy enough to carry the pie on its own. Out of season, frozen peaches (thawed and drained well) do the job.

Pro Tips

• Use a food processor for the dates. They need to become a sticky paste, not just chopped, or the crust won’t hold.
• Press the crust thin and even with the bottom of a measuring cup for a clean result.
• Chill the crust at least 30 minutes before filling so it firms up and holds its shape when you slice.
• Serve the same day you fill it. The peach juices will soften the crust overnight.

Variations

• Swap peaches for nectarines or ripe mangoes when the season changes.
• Add a pinch of cinnamon or cardamom to the filling for a warm spice note.
• Use cashews instead of almonds in the crust for a creamier, milder base.