Pineapple-raspberry pie

CASHEW AND DRIED FRUIT CRUST

• 170 g (1¼ cup) cashews
• 85 g (1 cup) medium shredded, unsweetened coconut
• 210 g (1½ cup) mixed dried fruits (apricots, prunes, cranberries)

FRUIT FILLING

• 600 to 700 g (3 to 4 cups) fruit: ½ pineapple and 1 container raspberries
• 500 ml (2 cups) pineapple juice
• 2 tbsp. agar-agar flakes

CASHEW AND DRIED FRUIT CRUST

1. Grind the cashews in a food processor.
2. Add the other ingredients and process until a workable paste forms.
3. Using your fingers, press the mixture into the bottom of the pan.

FRUIT FILLING

1. Place the fruit on the nut and fruit crust.
2. In a saucepan, combine the fruit juice and the agar-agar and bring to a boil.
3. Reduce the heat and simmer gently for 5 to 10 minutes, or until the flakes are fully dissolved.
4. Mix well and pour the hot mixture over the fruit.
5. Refrigerate for 2 hours, until chilled, and serve.

CHEF’S NOTE

"This pie combines the exotic flavours of pineapple and coconut with local raspberries. You can modify this easy, no-bake dessert as you like, with different dried fruits and nuts for the crust and different juices and fruits for the filling".

Photos : Tango [Vitalité Québec] MARCH 2010

Recipe: Josée Fiset