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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 185.0
  • Total Fat: 6.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.7 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.8 g

View full nutritional breakdown of Raw Apple Pie calories by ingredient
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Raw Apple Pie

Submitted by: LEONALIONESS

Introduction

A tasty and light raw pie with no added oils or super processed sweeteners. Excellent for all the great apples just coming into season. I used Braeburns due to that being my go-to baking pie apple. Use any you like though... ones you enjoy eaten out of hand work well since they stay raw. A tasty and light raw pie with no added oils or super processed sweeteners. Excellent for all the great apples just coming into season. I used Braeburns due to that being my go-to baking pie apple. Use any you like though... ones you enjoy eaten out of hand work well since they stay raw.
Number of Servings: 8

Ingredients

    Crust Ingredients:
    1/2 c. raw cashews
    1/2 c. raw almonds
    7 - 8 medjool dates - pitted.
    dash cinnamon
    dash sea salt
    1 tsp vanilla

    Filling and topping:
    3 apples, peeled and cored.
    3 medjool dates - pitted
    1 tsp cinnamon
    1/4 tsp nutmeg
    1 tbs lemon juice

Directions

Cut 1 of the peeled and cored apples into very thin slices. Put these in a bowl and add lemon juice and 1/2 tsp cinnamon and nutmeg. Place in fridge to marinate while you make the crust and filling.

Place nuts, spices and salt into a mini food processor and blend until well chopped into uniform, small pieces. Not nut flour but not huge chunks, either.

Add the pitted dates and vanilla and pulse until well combined. If your mix is too dry, add another date. Mix is good when it sticks together when you press it with your fingers. It'll look crumbly but will pack together with gentle pressure.

Press crust mixture evenly into a pie tin prepped with cooking spray or dusted with oat flour. I use parchment paper under my fingertips to prevent sticking to my hands.
Place in fridge or freezer to firm up while you make the filling.

Chop the other apples into small chunks. Process the chunks of apples with the remaining pitted dates, 1/2 tsp of the cinnamon and the nutmeg until well blended. It'll look chunky, like applesauce. This is fine. You don't want it to be too smooth and soupy.

Pour into the crust and spread evening. Take the marinated apples and arrange on top of the filling. Dust with remaining cinnamon. Chill for a bit and then serve. Also good the next day, the crust holds up well and doesn't get soggy. :)

Makes 8 good sized pieces.

Number of Servings: 8

Recipe submitted by SparkPeople user LEONALIONESS.






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