Raw Apple Pie
I have had quite a few requests by friends and readers to create a raw food recipe for an apple pie. One friend in particular has been very insistent, mentioning it almost every time I see her…for months.
I don’t know about other raw food chefs, but my creative process is fickle. I need to be inspired. Something I see or read will trigger my creative flow and I go to work in the kitchen. Without that inspiration, that feeling that I need to make this now, I could sit for hours just staring into space having no idea what I should do.
Yesterday, I was finally inspired to create a recipe for a raw apple pie. I bought some beautiful, organic apples and set to work. I love walnuts with apples, so I had to make a walnut crust. Wanting soft apples, and also the juicy feel of a “baked” apple pie, a little oat flour was combined with the apple mixture creating a filling that is like a traditional recipe. I am very pleased with the results and hope you will be, too! This recipe takes a little more preparation than my normal recipes but it is worth it.
MAKES ONE 9-INCH PIE
- 2 cups walnuts, soaked until soft
- 2 tablespoons coconut butter
- 1 tablespoon agave nectar
- Drain walnuts. Place in food processor and process until a coarse meal is achieved.
- Add coconut butter and agave nectar. Mix until well combined.
- Press 1/4 in thick into tart shells or 9″ pie plate.
- Dehydrate for 3 hours at 116. You can start at at 140 for 45 minutes and then lower the temp.
- 4 apples, peeled, cored and thinly sliced
- juice from 1/2 lemon
- 1/4 cup maple syrup
- 1/4 cup agave nectar or liquid sweetener of choice
- 1 teaspoon cinnamon
- 1/3 cup raw oat flour
- Place apple slices in bowl.
- Sprinkle with lemon juice and toss.
- Mix together maple syrup, agave and cinnamon.
- Stir into apple mixture
- Add oat flour and toss to coat.
- Place filling in two separate glass pie plates.
- Place in dehydrator and dehydrate at 115 for 6 hours, stirring occasionally. Add water if mixture starts to dry out.
Maple Cinnamon Glaze
- 1 tablespoon coconut butter, softened
- 3 tablespoons maple syrup*
- 1/2 teaspoon cinnamon
- Whisk all ingredients together to combine.
- Place filling in four, 4″ tart shells or one 9″ pie plate that you have already prepared with the crust.
- Place back into dehydrator for 2 hours.
- Remove and top with Maple Cinnamon Glaze
*maple syrup is not raw but used in raw food recipes.