Raw Apple Pie

Susan | June 8, 2010

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.

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Raw Apple Pie with Maple Cinnamon Glaze

MAKES ONE 9-INCH PIE

Crust

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.

Filling

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.

Assembly

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.

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