Recipe courtesy of Jim Thomas
Raw Apple Pie
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 678
- Total Fat
- 38
- Saturated Fat
- 3
- Carbohydrates
- 85
- Dietary Fiber
- 14
- Sugar
- 65
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 318
- Total: 1 day 30 min
- Prep: 30 min
- Inactive: 1 day
Ingredients
1 Raw Apple Pie Crust, recipe follows
3 apples, peeled and cored
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
3 dates, soaked for 1 hour and then drained
1/2 tablespoon vanilla powder
1/2 cup raisins
2 tablespoons flax seeds, ground
Raw Apple Pie Crust:
1 cup almonds, soaked in water for 12 hours, then drained and dehydrated for 12 hours
1/2 teaspoon sea salt
1 tablespoon vanilla powder
1 cup pecans, soaked in water for 12 hours, then drained and dehydrated for 12 hours
1 cup walnuts, soaked in water for 12 hours, then drained and dehydrated for 12 hours
1 1/2 cups pitted dates
Directions
- Prepare the pie crust according the recipe and press into a 9-inch pie plate. Place 1/3 of the apples and all the salt, cinnamon, dates, and vanilla powder in a food processor. Process the mixture until it is almost the consistency of applesauce. Continue adding apples, processing only until apples are chopped into small to medium sized pieces. Add raisins to the mixing bowl. Stir in ground flax seeds, mix well, and set aside for 15 minutes. The raisins and flax seeds will soak up the juice from the apples. Pour the apple mixture into the prepared pie crust.
Raw Apple Pie Crust:
- Place almonds in a food processor and process until mixture resembles flour. Add salt and vanilla powder to the almonds and process well. Add pecans, walnuts, and dates to the food processor and process just until combined. Press the mixture into a 9-inch glass pie pan. The crust may be made ahead of time and refrigerated or frozen.