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2 cups nuts, such as almonds, pistachios, pecans, or walnuts

1 teaspoon sea salt

2 cups pitted dates (any type, preferably semisoft, such as Medjool)

NOTE: If using drier dates, soak them first in filtered water for 15 minutes or more to hydrate before using.

Pulse the nuts into small bits with salt in a food processor. Make sure not to over-process nuts into a powder; you want small chunks for texture.

“Flour” the bottom of your pie dish with some of the finer nut powder to keep the crust from sticking to the pan.

Add the dates to the food processor with the nuts and pulse to bind into a dough. If the dough is too crumbly, add a few more pitted dates. Process until you get a dough that stays together.

Press the dough evenly into the bottom of your pie dish.

Fill with your favorite filling.

OPTIONS: Some of my favorite combos include chunky almonds bound together with Medjool dates; pecan pieces held together with cranberries; and for a smoother crust that works well for small tartlets, I like to use an almond meal bound with Medjool dates.

BASIC FRUIT PIE FILLING

FILLS 1 PIE

Here’s an easy way to make a fruit pie. Choose your favorite in-season fruit, and slice thinly. Then toss in agave syrup, or your favorite syrup, to sweeten.

Try adding a cup of dried fruit, such as raisins or cranberries, for color, texture, and flavor, along with such flavorings as a tablespoon of alcohol-free vanilla extract or a couple of teaspoons of ground cinnamon.

For other delicious variations, try tossing fruit with your favorite Fresh Fruit Jam (page 96), Vanilla Butter (page 98), Lavender Butter (page 98), or Chocolate Butter (page 100).

4 to 5 cups sliced fruit, such as apples, persimmons, strawberries, or

peaches

¼ cup agave syrup

Place the fruit and syrup ingredients in a mixing bowl. Toss to mix well. If you have time to spare and are using firmer fruit such as apples, set your filling aside for a few hours to release water, soften, and marinate. This will give your filling more of a cooked fruit texture.

Spread in your piecrust, and enjoy.

Will keep for a couple of days in the fridge.

OPTIONS: Some of my favorite combinations include apple slices with a cup of raisins and a tablespoon of alcohol-free vanilla extract; blueberries tossed with agave syrup and a teaspoon each of ground cinnamon and grated nutmeg, for a spiced flavor; and sliced peaches tossed with agave syrup and Lavender Butter.

STRAWBERRY KREAM PIE

FILLS 1 PIE

Fill your favorite Basic Piecrust with Whipped Cashew Kream, and top with beautiful strawberries.

1 recipe Basic Piecrust (page 263)

2 recipes Whipped Cashew Kream (page 266)

2 cups halved strawberries

2 tablespoons agave syrup

Spread the whipped kream in your piecrust, in a single, even layer.

Toss the strawberry halves in the agave syrup, then arrange the strawberries, sliced side down, on top of the kream.

Will keep for 2 or 3 days in the fridge.

SERVING SUGGESTION: Serve with Chocolate Fudge Sauce (page 282) or Strawberry Sauce (page 280).

WHIPPED CASHEW KREAM

MAKES 1½ CUPS

A white, rich kream to enjoy on top of your pie, ice kreams, and as a dip for berries and sliced fruit.

1 cup cashews

½ cup coconut oil

1 tablespoon alcohol-free vanilla extract (see Vanilla, page 262)

½ cup filtered water

Place all the ingredients in a high-speed blender and blend until smooth. Transfer to a small bowl and place in the center of a serving tray or platter.

Will keep for 4 to 5 days in the fridge.

SERVING SUGGESTIONS: Serve with 1 pound of strawberries, blackberries, or sliced peaches or apples. Spread the kream inside your piecrust, then top with the fresh fruit to make a kream pie.

CUSTARD TARTLETS

MAKES ABOUT 6 TARTLETS

To make tartlets, which are traditionally small pastry crusts, divide and press Basic Piecrust into the compartments in a tartlet pan to make individual mini pies. These tiny pies are filled with Whipped Cashew Kream,