I sampled a piece of apple pie at a raw foods class last summer. I enjoyed it much more than regular pie, and it’s a lot healthier too. So I decided I would make it myself at home. This is the first pie I’ve ever made… I finally got to use my mom’s pie dish.
APPLE PIE RECIPE
- 2 and 1/2 cups ground fine almonds
- 3/4 cup pitted Medjool dates
- 1/4 teaspoon salt
Process the dates and almonds in food processor with “S” blade until they resemble crumbs. Be careful not to over process otherwise the nuts will become too oily. Place this mixture (the dough) into glass pie dish and distribute the crumbs evenly along the bottom of the pan and up the sides. Start pressing it in tightly along the sides to form a pie shell. Place in freezer for 15 minutes.
- 2 medium Fuji apples, peeled and sliced thinly
- 2 medium Fuji apples, peeled and chopped
- 1 tablespoon fresh lemon juice
- 1/2 cup pitted soaked Medjool dates
- 1/2 cup soaked raisins
- 1/4 teaspoon ground cinnamon
- 1 teaspoon coconut butter
- 1 tablespoon lemon juice
- 2 teaspoon maple syrup
In a food processor, combine the 2 chopped apples, soaked and drained raisins and dates. Process with an “S” blade stopping to scrape of the sides. Add the cinnamon, lemon juice, maple syrup and coconut butter. Process until very smooth.
In a large bowl, sprinkle the thinly sliced and cored 2 apples with lemon juice and fold in the mixture from the food processor.
Remove crust from the freezer and pour in the apple filling. Press it down with spatula and place in the refrigerator for a couple of hours to set. Covered with plastic wrap, the pie will keep in the refrigerator for up to 3 days.
Recipe courtesy of Katrine Volynsky
“Sweet as apple pie.” ~ Proverb