This may be my favorite raw dessert to date. It’s seriously simple and the results are amazing! No out of the ordinary ingredients and a very out of this world taste.
For the crust:
If you have a favorite raw crust recipe, you can use it here. This is a very simple crust that you can use for any filling.
2 cups almond meal (finely ground almonds)
4 medjool dates, pitted
1/4 cup agave
Pinch of salt
Blend all ingredients in a food processor. You’ll end up with a nice, crumbly texture. Press this into the bottom firmly, and up the sides, of whatever pie pan(s) you prefer. I used 4 small springform tart pans, about 6 inches in diameter. Let it rest in the fridge while you make the filling.
5 small-medium apples, peeled cored and sliced thin (using a mandoline would be best)
1 orange, peeled and seeded
1 apple, peeled and cored (separate from the first batch)
1 cup of dates, pitted
Juice from 1/2 a lemon
1 t cinnamon
1/2 t vanilla extract or vanilla bean seeds
First, blend the single apple, orange, dates, lemon juice, cinnamon and vanilla (in a blender). You should end up with a thick syrup. If it’s too thick, add some more lemon juice until it’s a caramel consistency.
Pour the syrup into a bowl with the sliced apples and toss to coat, being careful not to break your apple slices. They will soften significantly the longer you let them sit.
Now arrange your sliced apples in your pie crust so that they make layers. This is not going to be perfect, keep that in mind. You’re going to have a higher center than the outer edges. Push each layer down gently with a spatula as you go.
If you want to have a warm pie, place in the oven for 15-20 minutes at 200 degrees. I tried it with one of my tarts and it tasted great. Not much different than the raw but had a bit more ooey gooey factor to it. Or cook it lower for a truly raw pie (105 degrees).
I got the inspiration for this pie from the lovely vegan sweet tooth blog.
I used some rice whip to top this and an extra sprinkle of cinnamon. Delish.