Raw Apple Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust Ingredients:1/2 c. raw cashews1/2 c. raw almonds7 - 8 medjool dates - pitted.dash cinnamondash sea salt1 tsp vanillaFilling and topping:3 apples, peeled and cored.3 medjool dates - pitted1 tsp cinnamon1/4 tsp nutmeg1 tbs lemon juice
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.
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.
Nutritional Info 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
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