Raw Apple Pie ... The Quickest, Yummiest Pie!

In addition to the Raw Cheesecake, we've got a new favorite raw dessert that takes even less time to prepare and is super yummy.

This apple pie works best with Granny Smith Apples since their tartness balances out the very sweet sauce.  I also love that the pie looks baked with the extra-special crumbly topping.  Oh, and if you want it even quicker, try it without the crust - it's just as good and yummy.




Crust Ingredients
1 Cup Walnuts (or pecans) - not soaked!
1/8 tsp Sun Fire Salt
1 tsp Vanilla extract
1/2 Cup Dates (soaked and pitted)


Blend the nuts and salt in your food processor (ideal) or Vitamix blender until crumbly.  Add the dates and vanilla and process until a dough is formed. (Note, if you're doing this in a Vitamix, you may want to process the dates and vanilla on their own and then hand mix the nuts and date mix together).

In a pie pan (at least 9 inches), press the crust into the bottom until evenly distributed.  Put this in the fridge or freezer until ready to add the apples.

Filling Ingredients
3 Granny Smith Apples (med-large size)
1 Tbsp Lemon juice
2 tsp cinnamon
1 Cup Dates (soaked and pitted)
1/2 Cup Vanilla Agave Nectar
1/8 tsp Sun Fire Salt

Quarter and core the apples and thinly slice (the food processor slicer works great for this).  Put sliced apples in a mixing bowl and sprinkle the lemon juice on top, mixing so that the apple slices are well covered.  Add 1 tsp of cinnamon to the apples, mix and set aside.

Blend in your food processor or Vitamix blender the remaining 1 tsp of cinnamon, dates, agave and salt.  You may choose to add a little water to this mixture to make it smooth - less than 1/4 cup.  Pour date mixture over apples and toss until evenly distributed.

Pour the apple mixture into your pie pan on top of the crust and spread evenly.

Topping Ingredients
1/2 Cup Walnuts
1/4 Cup Coconut flakes / Shredded Coconut

Chop the walnut and mix with the shredded coconut.  Sprinkle this mixture evenly on top of the apple pie.  This gives the pie that "baked" look and adds extra texture and flavor.

Slice and enjoy the pie immediately or refrigerate for up to 1 week.  Note that when you let the pie sit for a while the juicy filling will accumulate at the bottom of the pie pan.  Personally, I think this makes it taste even better.  If for some reason you don't like the juiciness, make the pie without the crust or eat it all as soon as it is made. :)

Enjoy!