Crisp Raw Apple Pie
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ cups walnuts or pecans
- 1½ cups shredded unsweetened coconut
- 1cup medjool dates, pitted
- 1teaspoon alcohol-free vanilla extract or ½ vanilla bean
- Pinch of sea salt
- 1teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground clove
- 1cup blueberries (or pomegranates)
- 1apple
- 1teaspoon cinnamon
- 1teaspoon alcohol-free vanilla extract or ½ vanilla bean
- 2Tablespoons chia seeds
- 2apples, sliced thin
- 1cup walnut or pecans
- 3medjool dates, pitted
- 4drops Wild Orange Essential Oil
Crust
Filling
Topping
Preparation
- Step 1
To assemble the crust, put all ingredients in food processor and process until well mixed and sticky. Line a 10-inch pie pan with extra-virgin olive oil. Pour crust into pan and pat firmly into place. Use your hands to bring the crust up the sides of the pie pan, all the way to the rim.
- Step 2
To make the filling, put the apple in food processor and pulse until finely chopped. Combine apple and blueberries/pomegranates in large bowl and mash with fork. Add chia seeds, vanilla and cinnamon and mix well. Fill the pie crust with the filling and smooth evenly with a rubber spatula.
- Step 3
Finally, for the topping, use the food processor or a mandoline to slice the apples paper thin. Layer the sliced apples on top of the filling in a circular, overlapping pattern. In the food processor, combine walnuts, dates and orange essential oil and pulse until finely ground. Sprinkle the walnut, date and orange mixture on top of the sliced apples. Serve cold.
Private Notes
Comments
What keeps the apples on top from browning? Also, you don't "line" a pie pan with oil. Edible essential oil please.
I guess I'll assume that the 2 tablespoons of chia seeds are measured after soaking. It doesn't seem that the blueberries and/or apples could provide enough liquid to render the chia seeds gelatinous. Can someone confirm?
Good question. I think you mean what keeps the apples from turning brown in the air, as cut apples do (not browning as in the oven). I would toss the sliced apples with lemon juice, but it's not mentioned in the recipe.
I was excited to read this recipe. I was expecting a specific type of apple. My baker friends have heated discussions around the best type of apple for apple pie. Please specify.
I guess I'll assume that the 2 tablespoons of chia seeds are measured after soaking. It doesn't seem that the blueberries and/or apples could provide enough liquid to render the chia seeds gelatinous. Can someone confirm?
What keeps the apples on top from browning? Also, you don't "line" a pie pan with oil. Edible essential oil please.
It's raw...
Good question. I think you mean what keeps the apples from turning brown in the air, as cut apples do (not browning as in the oven). I would toss the sliced apples with lemon juice, but it's not mentioned in the recipe.