The Rawtarian indulges us with raw apple pie

The Rawtarian’s Thoughts

This is great for a family dessert that tastes great and satisfies that craving for apple pie – raw style!

When inventing this raw apple pie recipe, I used Granny Smith crisp green apples. You can use whatever medium/largish apples you have on hand. I do NOT peel any of the apples, don’t bother.

Your easy raw apple pie will keep in the freezer for about a week.

Crust ingredients:

1 cup cashews

1 cup dried, unsweetened coconut

1/2 cup dates

1/4 teaspoon sea salt

Apple pie ingredients:

3 (2+1) medium apples

1 cup dates

2 tablespoons lemon juice

1 teaspoon cinnamon

1/8 teaspoon sea salt

Directions:

1. Place all crust ingredients in the food processor. Process until the mixture sticks together and the dates are well processed.

2. Dump crust mixture into your pie crust/glass dish. Press the crust down firmly in your dish with your hands. (Crust is now done.)

3. Roughly chop two apples, get rid of core/seeds. (Leave one apple alone, OK?)

4. Place all filling ingredients (EXCEPT THAT ONE APPLE, LEAVE ONE APPLE ALONE) in the food processor. Process until it’s well mixed – a wettish mixture with a few small date chunks or apple peel that might not disappear. (You might have to pause and scrape the sides and then process again.)

5. Throw wet appley-mixture into a big bowl.

6. Slice the last apple into thin slices or small chunks. Throw these apple slices/chunks into the wet appley mixture. Stir gently.

7. Dump appley-mixture (wet + sliced apples) on top of crust. Smooth out with spoon.

8. Cover and throw in freezer. Ready in half-an-hour!

9. This raw apple pie recipe should always be kept in the freezer. (It’ll get soggy if in the fridge.)

This is how it works: Just make the crust, press it down into a pan. Then process most of the raw apple pie filling, then slice the remaining apple. Stir together the appley-mixture and the sliced apple. Dump the appley-stuff on top of the crust, spread it out. Cover and throw this raw apple pie recipe in the freezer.

Tip: Make the crust first and then the filling right after. (This way you don’t have to wash the food processor twice!)

Tip: For the crust, if you don’t have cashews you could use pecans (or walnuts) instead for the crust. (But cashews have the most neutral flavour, which is best.)

Tip: If you want to get fancy with your apple pie, you could top it with this yummy raw whipped cream recipe. (But I rarely do ’cause I’m not that fancy.)

Tip: You can stir in 1 tbsp raisins into the wet appley-mixture

Laura Jane, The Rawtaian

Laura-Jane is The Rawtarian, a passionate raw vegan.