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.
Raw Apple Pie with Maple Cinnamon Glaze
Crust:
- 2 cups walnuts, soaked until soft
- 2 tablespoons coconut butter
- 1 tablespoon agave nectar
1. Drain walnuts. Place in food processor and process until a coarse meal is achieved.
2. Add coconut butter and agave nectar. Mix until well combined.
2. Press 1/4 in thick into tart shells or 9″ pie plate.
3. Dehydrate for 3 hours at 116. You can start at at 140 for 45 minutes and then lower the temp.
Filling:
- 4 apples, peeled, cored and thinly sliced
- juice from 1/2 lemon
- 1/4 cup maple syrup
- 1/4 cup agave nectar
- 1 teaspoon cinnamon
- 1/3 cup raw oat flour
1. Place apple slices in bowl.
2. Sprinkle with lemon juice and toss.
3.Mix together maple syrup, agave and cinnamon.
4. Stir into apple mixture
5. Add oat flour and toss to coat.
6. Place filling in two separate glass pie plates.
7. Place in dehydrator and dehydrate at 115 for 6 hours, stirring occasionally. Add water if mixture starts to dry out.
Maple Cinnamon Glaze
- 1 tablespoon coconut butter, softened
- 3 tablespoons maple syrup*
- 1/2 teaspoon cinnamon
1. Whisk all ingredients together to combine.
Assembly:
1. Place filling in four, 4″ tart shells or one 9″ pie plate that you have already prepared with the crust.
2. Place back into dehydrator for 2 hours.
3. Remove and top with Maple Cinnamon Glaze
*maple syrup is not raw but used in raw food recipes.
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Man, I seriously can’t believe the amount of people who have the audacity to come onto your website and hassle you about the free, fabulous looking recipes you so kindly share with us. I’m pretty new to raw, but so far I’m in love with it (I seriously cannot fathom how I lived before this) and I am also in love with your website. I religiously check it and sincerely look forward to seeing the amazing stuff you’re putting together. Keep up the good work, Susan!
Olivia – wow, finally someone says what needs to be said. People, we owe Susan a huge debt of gratitude for her obvious SELFLESS commitment to helping others be raw. She gives of herself so completely, creating delicious, creative and amazing raw dishes that she shares FOR FREE. I have personally been shocked and horrified by the number of whiny complaints. Susan, I am eternally grateful to you. I don’t know what I did to deserve you, but I am so happy that you are here! You are the Ghandi Goddess of Raw Food. I wish for you eternal blessings of health, happiness and prosperity. I can think of no one more deserving!!! Lots of love! xo Roz
Wow…you guys just totally made my day! Cheers!
Hi Susan,
I don’t know too much about “raw” eating etc. I tried some recipes at a weekend retreat hosted by my naturopath. I would like to try some recipes but am not sure about the “dehydrate” parts of the recipe. I am not sure what it means and not sure if the recipe works without dehydrating?
The recipes look great and I would love to try. Thank you!
This specific recipe uses a dehydrator. You can learn more about them here:http://www.rawmazing.com/dehydration-primer/
Thank you Susan. Initially when I looked this up it didn’t show the other comments where you had already answered about the dehydrator so I apologize for asking again. Your recipes look great and I appreciate your time
Thanks! I am re-pinning AND trying this recipe. I was wondering if I could use a different nut, like pecan? I am alergic to walnuts (they make my tongue bleed). Any other suggestions?
THanks!
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