To start off this recipe I’d like to put a scent in your mind. I had been crushing ceylon cinnamon and had plenty of apple peels and cores so I decided to throw it all in a pot and simmer in some water. The whole house filled with a warm cinnamon undertone with a fruit highlight. I paired this delightful scent to a chill out playlist on spotify and some apple cider. It was the perfect setting to get me in the mood to take my time and make a delightful apple pie. I even took the time to make my first raw lattice. Not too bad if I say so myself.
This is a great recipe to make on the weekends when you have time to relax and make food at the same time, it’ll take about and hour of prep from start to finish, less if you have helping hands.
Raw vegan apple pie is one of my favorite desserts of all time, besides cashew cheeszecake. In Kansas city Dominick and I were very lucky to have 2 apple trees right by our house. We went apple picking everyday and would get tons and tons of apples. We made apple cider, apple chips, and of course a bunch of apple pies! Now living in DC we have been finding local orchard’s apples sold at the farmers market. Every week I plan on getting at least 30 apples along with some peaches and pears. The deal is, fill up the basket as high as you can with any of our fruit for $18…DEAL!
This apple pie was too good to be true. I put some SO Delicious brand ice cream on top…a la mode… whoaa instantly went to heaven. I only wish I had time to make a raw cashew ice cream and it would have been perfect!
No Bake Apple Pie
INGREDIENTS
Apple Chunks
- 5 medium sized apples skinned and diced
- 1/4 lemon squeezed over apples
- 1 tsp cinnamon
- 1/4 tsp salt
Crust
- 1 cup walnuts
- 1 cup oats
- 1 cup flax seed; ground
- 10-12 juicy dates; if dry soak for 10-20 min. and pat dry
- 1 tbsp. raw unpasteurized honey; or coconut nectar
- 1 tsp. ceylon cinnamon
- 1/2 vanilla bean; 1/4 tsp vanilla extract
Filling
- 5 medium sized apples
- 1/2 cup chia seeds
- 2 tbsp lemon juice
- 1/2 vanilla bean; or 1/4 tsp vanilla extract
- 1/4 cup coconut nectar; sweetener of choice
INSTRUCTIONS
Apple Chunks
- Put all ingredients in a bowl and mix until evenly coated.
- Place apple mixture on dehydrator sheet and dehydrate for 1 hour at 145 degrees, while preparing the crust and filling.
Crust
- Put walnuts, oats, and ground flax seed into food processor and process until fine.
- Add in all other ingredients, starting with 10 dates and process again.
- Make sure the crust is sticky enough to hold shape by pressing the crust up against the walls of the food processor with a spoon. If it crumbles apart add more dates until it becomes sticky enough.
- Leave 2 cups of crust mixture to the side for the top crust layer.
- Mold the crust to the pie dish with a spoon.
- If it starts to stick to the spoon wipe the spoon with a damp paper towel. If it continues sticking grab a bowl of water and dunk the spoon in every time it starts to stick.
Filling
- Add all ingredients into a blender or a ninja and blend until all the apples are broken down like apple sauce.
Pie Assembly
- In a 9-inch pie dish; with a spoon, mold the crust to a 9-in glass pie dish.
- Add apple chunks to the filling and mix it all together.
- Pour the filling into crust.
- -optional- sprinkle a little cinnamon on top.
- Sprinkle the remainder crust on top of the filling. Do this by grabbing a handful and breaking it apart while covering the whole pie. This is the easy option.
- -or- you could always go for the lattice. My dough was extra sticky because I found the juiciest dates so I added a little bit of almond flour to roll it out. Then I cut it and repeated until I had all the strips I needed.
- Dehydrate at 145 degrees for 1 hour, serve, and refrigerate.
NOTES
Don't have a dehydrator? Use your oven at the lowest temp possible and keep the door cracked open to allow ventilation. Times vary so keep your eye out.
Food Processor
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Excalibur dehydrators starting at $199.99
Great for small gardens or specialty gardens.
5-large trays, 15″ x 15″ each. Mesh screens are BPA free.
Adjustable Thermostat 95◦F to 155◦F. Temperature range is low enough to preserve active enzymes in fruits and vegetables. Temperature range is also high enough to meet safety standards for dehydrating meat for jerky. Unit turns on automatically when thermostat is in use.
Comments 2
Worked very well and tastes great! Used an oven like described and put a spoon in the door to let out moisture. Very recommendable. Thank you sooo much.
Thanks Christine, I’m so happy you liked it!