Your whole food, plant-based life.

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.

 

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74 Comments

  1. Nicole wrote on January 14, 2012

    I just came across your site the other day and I love it! I’m dabbling in raw as much as possible…long-time vegetarian and recently gave up gluten. 🙂 Anyway, I am trying this apple pie tonight as my very first project in the dehydrator (that I have had for over a year now)! I’ve been intimidated, but I’m taking the plunge! Thank you so much for the inspiration. I also bought ingredients to make a few of your other recipes, including the kale salad. I’m addicted to kale! 🙂 Your site, recipes and photography are absolutely gorgeous! Thanks for sharing for *free*!! 🙂 <3 Can't wait to read more of your posts!

    Reply
  2. Andrea wrote on November 23, 2011

    Thanks for the great recipe. This pie definitely took some effort to make but was well worth it! It was better than any traditional apple pie I’ve had and everyone I served it to agreed. It kept nicely in the fridge for over a week so we had a lovely raw treat at hand whenever the urge hit. I followed the recipe very closely, only using almond flour in place of the oat flour, and doubling the maple glaze topping. Thanks again!

    Reply
  3. Phyllis+ Case wrote on October 2, 2011

    Could you please tell me at what setting, for the 6 hours, for the pie filling? Thank you.

    By the way, after trying other websites for raw recipes, and throwing out the results, I am now down to one website, yours!!!!

    Thanks, for perfect results every time.

    Reply
  4. Beth wrote on September 28, 2011

    For all those without a dehydrator–I make “raw recipes in my oven. I bought an oven thermometer, set it in the oven, turned the oven on to the lowest and propped the door open. It stays at about 110 so all is o.k. –I think that’s still raw isn’t it? Made this pie and my husband (a diabetic) says it’s the best apple pie he’s ever tasted!

    Reply
  5. Paula wrote on August 15, 2011

    Just to clarify the information above relating to gluten intolerance, the information on which grains contain gluten is based on research that well over 60 years old. Recent studies have shown that all grains contain some form of gluten, and there are many people who have gone undiagnosed for years and years who discover that even the so-called gluten-free grains, certified or not, are not tolerated by a digestive system that has been compromised for a very long time. I realize that this does not apply to everyone, and that not a lot of people are even aware of it, but since there are a lot of people who cannot eat even sprouted grains, it is a bit of a disappointment to find raw recipes that contain grains and/or flours with no idea of what (or if) substitution might be possible. Not all of us are good at creating good raw recipes, so this is just a little shout out to those who are to consider leaving grains out of the equation. 🙂

    Reply
    • Susan wrote on August 15, 2011

      With over 150+ free recipes on this site, there are many, many recipes that do not contain grains of any type. This is a raw food site, not a gluten free site so, I try to put up recipes for everyone. 🙂 Also, considering the time it takes for recipe creation, writing, photography, etc., I simply do not have time to test recipes that have grains to find substitutions. And since the recipes on this site are free for your use, I would suggest finding the recipes that you can use with your particular diet.

      Reply
  6. Ms. Tee wrote on August 7, 2011

    I am actually making this without a dehydrator, I’m using a toaster oven. It has controls that go 116 and under. I’m on the last two hours. So far, so good. Thanks!

    Reply
  7. Kaye wrote on August 3, 2011

    Wonder what is the nutritional count for this?

    Reply
  8. janie wrote on July 17, 2011

    will a version of this be in your new no dehydrator book? i really want to make it..

    Reply
  9. Janie wrote on July 10, 2011

    how should i go about this if i do not have a dehydrator? looks and sounds amazing, but im not sure what i should do first since the filling needs to be done 6 hrs. and crust only 3. with no dehydrator. and i have been wanting to get one, any suggestions?

    Reply
    • Susan wrote on July 11, 2011

      I have only made this recipe with a dehydrator, because it is a raw recipe. Unfortunately I don’t have the time or resources to try other methods (ie the oven) of “baking” the pie especially since it would no longer be raw.

      Reply

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