2 whole wheat pie crusts
10 mead soaked dried figs
1 handful of chai soaked rasins
pinch of cinnamon
nutmeg (about half as much as the cinnamon)
liquid from one coconut
meat or two coconuts
About 2 cups blueberries
About 2 cups pine nuts
About 2 cups fresh mint leaves
Bake pie crusts until golden. Remove from oven and allow to cool. In a food processor, combine all remaining non-topping ingredients and process until smooth. Contents should be about the consistency of applesauce. Pour half of mixture into each pie shell. Sprinkle top with approximately equal amounts of each of the topping ingredients. Chill. Serve cold.
The mint and blueberry worked extremely well together for me as part of this dish. Very unusual flavor, but quite tasty.