This is a wonderful mid-summer pie when stone fruits are in season. Peaches, plums, nectarines, apricots, and cherries are all considered stone fruits because of their pit in the center of the fruit. Any combination of ripe stone fruit will do. The optional cashew topping can be added to create an extra rich dessert. The pie will keep for up to three days, covered, in the refrigerator.
To make the crust, place the pecans and spices in a food processor and process until pecans are finely ground. Add dates and coconut oil and process again until the mixture resembles a fine meal. Pour into a 9-inch deep glass pie plate and evenly press to the bottom and sides.
To make the filling, arrange the fruit in the crust in any pattern you like. Place into the refrigerator while preparing the next step.
Place the juice, kudzu, and agave nectar into a small saucepan. Let the kudzu dissolve in the cold liquid for about 5 minutes, then place pan over medium heat. Bring mixture to a simmer, stirring frequently. Turn heat down and cook until mixture is thick and clear, stirring frequently, for 10-18 minutes.
Remove from heat and pour over fruit. Immediately place pie into the refrigerator to chill for at least 30-60 minutes.
To make the cashew topping, place all ingredients into a Vitamix and blend until smooth and creamy, adding additional water, a little at a time, to desired consistency. It should be fairly thick. Place cashew cream in dollops on top of the filling. Sprinkle with shredded coconut if desired. Continue to chill until ready to serve.
Adapted from The Whole Life Nutrition Cookbook, second edition, by Alissa Segersten and Tom Malterre.
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