Apple Pie
This raw vegan apple pie is naturally sweet, packed with fiber, and bursting with warm cinnamon and fresh apple flavors.
Servings: 8 slices
Ingredients
Diced Apples
- 5 medium apples skinned and diced
- 1/2 lemon squeezed
- 1 tsp Ceylon cinnamon
- 1/4 tsp sea salt
Crust
- 1 cup walnuts
- 1 cup oats
- 1 cup ground flaxseed
- 10-12 juicy dates if dry, soak 10-20 min & pat dry
- 1 tbsp raw unpasteurized honey or coconut nectar
- 1 tsp Ceylon cinnamon
- 1/2 vanilla bean or 1/4 tsp vanilla extract
Puréed Filling
- 5 medium apples chopped
- 1/2 cup chia seeds
- 2 tbsp lemon juice
- 1/2 vanilla bean or 1/4 tsp vanilla extract
- 1/4 cup coconut nectar or sweetener of choice
Instructions
Prepare the Diced Apples
- Mix diced apples with lemon juice, cinnamon, and salt until evenly coated.
- Spread on a dehydrator sheet and dehydrate at 145°F for 1 hour while preparing the crust and filling.
Make the Crust
- In a food processor, blend walnuts, oats, and ground flaxseed until fine.
- Add dates (starting with 10), honey, cinnamon, and vanilla. Process until sticky enough to hold its shape.
- Reserve 2 cups of the crust mixture for the top layer.
- Press the remaining crust into a 9-inch pie dish using a spoon. If sticking, dampen the spoon with water.
Make the Filling
- Blend apples, chia seeds, lemon juice, vanilla, and coconut nectar until smooth.
Assemble the Pie
- Mix the dehydrated apple chunks into the filling.
- Pour into the prepared crust.
- Sprinkle the remaining crust mixture over the top or shape into a lattice crust (if too sticky, add a bit of almond flour).
Final Touch
- Dehydrate at 145°F for 1 hour.
- Serve immediately or refrigerate for a firmer texture.
