Oct 28, 2015

RAW Apple Pie

Yowza! This pie is insanely good. I’ve been wanting to make this recipe for well over a year now. Why, oh why, did I wait so long??? I’m not a raw foodist, but I thought this idea was pretty nifty so I just had to try it. I researched online a couple of years ago and saw some raw apple pie recipes floating around. But they all used fresh, raw apples. “Hmph,” I said to myself. “That must be pretty messy!”

Then I saw some dried apples in the market and I thought… “why not rehydrate and use these in a pie?” Well, I finally did it. Spectacular! It worked so well. The apples have a slight crunch when rehydrated, but they’re sorta soft, too, like in a cooked pie. YUMMMMERS! I actually did a happy dance when I had my first taste. You’ll need a 6″ springform pan for this recipe. I suppose it would work just fine in a regular pie dish but I haven’t tried that yet. And the taller springform pan makes for a rather dramatic presentation, don’t ya think? 😉 Oh, and you’ll need a juicer to make the fresh apple juice.

So, for all you beautiful, raw foodies out there, this one’s for you! And anyone else who wants to change it up a little for the holidays with a nutritious, raw food dessert.

 
 
 
RAW Vegan Apple Pie
Serves 6
This vegan, raw pie is full of flavor and nutrients!
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. ~ for the filling
  2. ½ pound unsulphured, unsweetened dried apples (I found some at Trader Joe’s)
  3. 2 cups fresh apple juice
  4. 1 TBS ground chia seeds
  5. 1 tsp ground cinnamon
  6. ~ for the crust
  7. 2 cups almond flour
  8. ½ cup raw walnuts
  9. ½ cup pitted medjool dates
  10. 1 TBS ground flax + 2 TBS water
  11. ~ for the crumble topping
  12. ½ cup raw walnuts
  13. ½ cup pitted medjool dates
  14. ½ tsp ground cinnamon
Instructions
  1. Soak the apples in the apple juice to reconstitute. This may take several hours. You may want to just pop them in the fridge and do it overnight.
  2. Drain the apple juice from the apples, squeezing out as much juice as you can, then add back 1 TBS of the juice, the ground chia and the cinnamon and toss to combine.
  3. Place all of the crust ingredients in a food processor and pulse until combined. It should stick together well when done.
  4. Press the crust into a 6″ springform pan and work it up the sides about ¾ of the way up, as evenly as possible. I used some plastic wrap, a pastry roller (super nifty inexpensive tool!) and a small silicone spatula. Took a bit of doing but we got there!
  5. Scoop the apples into the crust and push down gently to remove any gaps but not so hard that you push them into the crust, which is rather soft at this point.
  6. Use the food processor again for the crumble, pulsing all the ingredients to mix. Leave it chunky.
  7. Top the pie with the crumble and refrigerate for several hours or overnight to set.
  8. Use a sharp knife around the sides of the pie to help it unmold from the pan (I will probably use some parchment paper next time as it was a little sticky). You’ll need a sharp knife to get some beautifully cut slices of the pie, too. It’s very rich with all those nuts so a small slice goes a long way!
Helyn's Plant-Based Kitchen http://helynskitchen.com/
 
Serves 6-8. Enjoy!

Healthy trails,

 

 

 

8 responses to “RAW Apple Pie”

  1. Judee Algazi says:

    Love your photos. This apple pie looks fabulous and healthy- Yum

  2. Unknown says:

    Hi Helyn! This is such a great idea! I wonder, do you think I could use this same filling recipe in a traditional pie crust and bake it? I am thinking that the dried apples and chia may make for an awesome baked pie without the risk of too much liquid in the end product… Nuts allergies so can't use your raw crust above. Thoughts about baking? Patty

    • Hi Patty! Great questions but I'm not sure of the answer 🙂 I think that you may have to use more liquid if you're going to bake them since they may really dry out. But then it would also depend on how long you need to bake to cook the crust. It might turn out perfectly, like you say with out too much liquid in the end. I think it sure is worthy of a try!!

  3. Dru says:

    Hello again Helyn!

    I made this for our dessert on Memorial Day and it was a hit!

    Since the apples had to soak overnight, and the completed pie had to set several hours or overnight I thought I would also go ahead and make the crust ahead of time! Worked like a charm! Oh! I made the crumble ahead of time too and stashed it in the fridge as well.

    I lined the springform pan with plastic wrap (was out of parchment), then pressed about 1/2 the crust into the pan. Like you suggested, I used my pastry roller, and wearing food service gloves helped too. Then I tipped the pan on its side and added the rest of the crust rolling the pan as I pressed it in. After smoothing any cracks, into the fridge it went next to the container of apples.

    In the morning, about 12 hours before I was planning on serving it, I drained the apples and finished the filling. With the crust being nicely chilled, no worries when I pressed the apples into the pan. I sprinkled the crumble on, and back into fridge it went until dinner time.

    Serving it was easy peasy! Popped open the springform, peeled back the plastic and it looked beautiful!

    All my guests thought it tasted great! I’ll make this again for sure! I also think the dried apples might help it stay fresh a little longer and that is a definite plus since a small slice is all you need.

    Thanks again for another great recipe!

    • helynskitchen says:

      Dru! You rock! Thank you SO MUCH for letting me know about your success with this recipe. It warms my heart to know others are enjoying my creations. Yay you!!! xo

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