Mango Berry Paradise Pie
Ingredients
Sunfired Classic Pie Crust
- 1½ C Almonds, soaked
- 1½ C Walnuts, soaked
- ½ Dates, pitted
- 1 tsp Cinnamon
Sunfired Classic Filling
- 2 large ripe Mangoes (1kg)
- 1 C Gooseberries (125g)
- ½ C Dates
- Garnish: 7 raspberries, 1 cup of blueberries, 7 gooseberries & 1 starfruit
Instructions
Sunfired Classic Pie Crust
- Soak walnuts and almonds in water in separate containers for 12 hours. Drain, rinse.
- Grind almonds in food processor with the "S" blade separately to a fine texture.
- Place in a bowl.
- Grind walnuts in food processor with the "S" blade separately to a fine consistency.
- Combine with almonds in the bowl and mix.
- Chop dates and add to food processor with cinnamon, grind to a smooth texture.
- Remove from processor, add to bowl with almonds and mix well.
- Coat 9-inch glass pie dish with olive oil.
- Place dough into pie shell dish and press evenly with fingers.
- Dehydrate for 8 hours at 48 degrees C / Alternately place in oven on lower shelf at 135 degrees C for 15 minutes.
Sunfired Classic Filling
- Place dates and blueberries in food processor with “S” blade and process to a smooth consistency.
- Peel mangoes, cut away mango from seed in 2 whole halves, cut mango halves crossway into 0.4cm slices and place in pie crust. Layer mango slices in and fan in a closed circle spiral to form a bottom layer, spread half of jam evenly on this layer over mangoes.
- Make a top layer with remaining mango slices and jam.
- Garnish with starfruit, blueberries, gooseberry & raspberry.
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