With the fourth of JULY rapidly approaching, I thought i’d share my famous raw apple pie recipe and give you an alternative to bring with you to any cooks outs you might be attending or throwing. Have fun choosing whichever types of apples you prefer for the filling. The flavor of your raw pie will be determined by the apples that you choose.
Crust:
2 cups almonds dry
1 teaspoon celtic sea salt
2 cups pitted dates
Syrup:
1/c cup pitted dates
1 orange, peeling and seeded
Splash of filtered h20
Filling:
5 cups apples, peeled,seeded, thinly sliced (about 6 large apples)
2 Tablespoon ground cinnamon
To make crust, pulse almonds and salt in a food processor until nuts are in small pieces. You want your crust to have chunks of almonds in it, so don’t over process. Use some of the finer flour to “flour” the bottom of your pie dish. Slowly add dates in small batches to mix with almond bits. The dates will bind with the almonds to form a dough. Press dough into the bottom of the floured pie pan and set aside.
To make syrup, place orange into your blender first. Then add dates and blend. If needed, add small amounts of water to help it mix well. set aside.
To make filling, place sliced apples in a large bowl with raisins. Toss with Cinnamon and syrup. Spoon into crust. Enjoy. It will keep in fridge for 2 days. If you are not a raw food purest than by all means add a scoop of rice dream or soy ice creme and make it a la mode.
