Raw Vegan Apple Pie
This raw vegan apple pie is a delicious alternative to traditional apple pie, perfect for those who want to avoid heating their kitchen or using regular flour. It's fresh, delicious, and uses fresh fall apples.
This raw vegan apple pie is a delicious alternative to traditional apple pie, perfect for those who want to avoid heating their kitchen or using regular flour. It's fresh, delicious, and uses fresh fall apples.
- 1/2 teaspoon cinnamon
- 1 cup raisins
- 1/4 teaspoon sea salt
- apple filling:
- 3 tablespoons maple syrup
- pecan crust:
- 2 cups raw pecans
- 1/2 cup unsweetened dried coconut
- 4 pitted medjool dates
- 4 cups apples peeled and thinly sliced
- juice of 2 lemons
- 3/4 cup raisins soaked in warm water for 20 minutes
- 3 pitted medjool dates soaked in warm water for 20 minutes
- maple glaze (optional):
- 1 tablespoon coconut oil warmed until it's liquid
- Carbohydrate 209.062507012457 g
- Cholesterol 0 mg
- Fat 244.509167562515 g
- Fiber 47.9641000119888 g
- Protein 33.3708300108775 g
- Saturated Fat 90.236200804934 g
- Serving Size 1 1 Recipe (624g)
- Sodium 498.823937551395 mg
- Sugar 161.098407000468 g
- Trans Fat 13.0790330041392 g
- Calories 2938 calories
Step-by-step
- Coat the sliced apples with the lemon juice and set aside. This will help prevent the apples from turning brown.
- To prepare the crust, combine the pecans, coconut, cinnamon, and sea salt, and process until finely ground in a food processor.
- Add the raisins and dates (not the ones for the apple filling), and process just until combined (don't let it turn into a paste.)
- Press the crust mixture into the bottom of a tart pan, making sure to cover the sides as well. Store the crust in the refrigerator until ready to use.
- To make the apple filling, combine the soaked raisins and dates (without the water) with the cinnamon and pulse in the food processor until smooth. Remove and cover the apples with the filling.
- To prepare your raw vegan apple pie, spread the pie filling over the prepared pie crust. If you want it to be a crumble rather than a pie, you can save some of the crust and sprinkle it over the top.
Replacing baked pastry dough with a nut and dried fruit crust eliminates starch gelatinization entirely, yielding a crumbly foundation held together by natural fruit sugars and nut oils. Pecans contain high amounts of monounsaturated fats that bind securely when pulverized with desiccated coconut. Process those nuts and spices just until finely ground before adding unsoaked dates, ensuring the machine stops before friction releases too much oil and turns the mixture into a nut butter. Acid halts enzymatic browning effectively. Tossing thinly sliced apples in fresh lemon juice lowers the pH on the fruit surface, denaturing the polyphenol oxidase enzymes responsible for oxidation. Soaking raisins and Medjool dates in warm water for twenty minutes rehydrates the dried fruit cells, softening their pectin walls so the food processor can shear them into a smooth puree without leaving fibrous chunks. That resulting date paste acts as a viscous binder, coating every apple slice evenly while introducing concentrated fructose and glucose that balance the tart lemon juice. Chilling the pressed pecan crust firm in the refrigerator for thirty minutes solidifies the saturated fats in the coconut component before the heavy apple layer goes in. Drizzling warmed liquid coconut oil over the assembly adds gloss and hardens upon contact with chilled ingredients.
