Sweetened with dried pineapple and dried cherries, this tasty pie omits processed sugar, making it better for blood sugar control. Containing complex carbs, this easy recipe is sure to please raw foodies and dessert lovers alike! We top the apples with a glistening glaze, which helps prevent browning and adds flavor and juiciness to the apples. Here’s the best part about this recipe: Our Raw Apple Pie won’t take up any precious oven space during the holiday as it requires no baking. Pretty cool, right?
Makes 12 servings. Total preparation time: 20 minutes.
1. Pulse all of crust ingredients until crumbly and crust begins clumping slightly. Prepare 8” spring form pan and brush inside with melted coconut oil. Press crumb crust on the bottom and up on all sides to the height of the pan. Set aside reserved crust. Should have 1/3 left over.
2. Add all glaze ingredients to a blender. Puree until smooth and set aside.
3. Peel 3 apples and slice thinly. Leave one apple unpeeled and slice thinly and set aside as garnish for top of pie.
4. To assemble pie, place of layer of sliced, and peeled apple slices on the bottom of spring form pan, fanning on the bottom. Drizzle 1/3 of glaze over apples and sprinkle with dried cherries. Place another layer of sliced apples, glaze and dried cherries on top. Sprinkle crumb topping starting at the edges and press it against the outer crust. Sprinkle more topping going inward to the center gently pressing apple filling underneath. Fan sliced apples with skin on top. Gently spread extra glaze on top to prevent apples from browning. Sprinkle with dried cherries for garnish. Cover and refrigerate until serving. Can be made 1 day in advance. Run knife around edge before removing from spring form pan and serve.
2 cups raw walnut pieces
2 cups raw pecan pieces
1 cup dried pineapple
2 tablespoons coconut oil
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup fresh or frozen diced pineapple
1 lemon, juiced
2 teaspoons coconut oil
1/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 cup dried pineapple
1/2 tablespoon ground flax seed meal (thickener)
4 medium Granny Smith apples