My Thanksgiving Raw Vegan Apple Pie

Modified Ani Phyo's "All American Apple" recipe from "Ani's Raw Food Kitchen" book, p. 211

Serves 16

Almond Pie Crust

  • 2 c almonds, dry
  • 1 t sea salt
  • 2 c pitted dates
  • 1/4 c almond or coconut flour 

Syrup

  • 12 c pitted dates
  • 1 orange, peeled and seeded
  • water, as needed
  • 2 T ground cinnamon

Filling

  • 5 c apples, peeled, seeded, thinly sliced, about 5-6 apples

DIRECTIONS

  1. To make crust, pulse almonds and salt in food processor until nuts are in small pieces. You want your crust to have chunks of almonds in it, so don't overprocess. Use some of the finer powder to "flour" the bottom of your pie dish.
  2. Slowly add dates into processor in small batches to mix with almond bits. The dates will bind the almonds to form a dough. Press dough into the bottom of "floured" pie pan (I blended almonds and walnuts to make a flour). Set aside (and try not to eat all your crust while you're preparing everything else!) :).
  3. To make syrup, place orange into your blender first. Then add dates and cinnamon, and blend. If needed, add small amounts of water to help everything mix well (I liked adding the water to make more volume of the syrup). Set aside.
  4. To make filling, place sliced apples in a large bowl. Toss with the syrup. Spoon filling into pie crust.
  5. Optional: I dehydrated it on 145 degrees for two hours then on 105 degrees for at least another 4 hours or so until it was ready to serve. This makes the apples a nice texture and the pie warm when it is ready to serve. 
  6. Will keep for two days in the fridge, but may keep longer.