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Raw Apple Pie

  By Kris Giovanini  ,

October 26, 2015

Ingredients

For the crust

1 1/2 cups macadamia nuts, soaked for 2 hours

1 1/2 cups walnuts or pecans, soaked for 2 hours

1/8 tsp Himalayan sea salt

For the filling

4 cups dried apples, soaked in 2 cups apple juice to reconstitute

3 cups fresh apples, coarsely chopped and tossed with 1 T lemon juice

7 count Medjool dates, soaked until soft

2 oz. Irish moss gel, soaked overnight (see below for recipe)*

1/2 tsp cinnamon

1/8 tsp scant tsp. nutmeg

1 tsp agave or maple syrup

1 tsp vanilla

1 pinch Himalayan sea salt

For the Topping (makes the pie extra special)

1 cup pecans, finely chopped

4 count Medjool dates, chopped fine

1/4 tsp vanilla

Directions

For the crust:

Pulse in food processor until crumbled well. Do not overprocess, as the nuts will get too oily. Check as you pulse, scraping down sides. When mixture sticks together when pinched with your fingers, it’s ready to put in your pie dish. Gently press in pie dish to form the crust.

For the filling:

When apples are hydrated, strain juice to make Irish moss gel. Place chopped moss in a blender with 1 ½ cups apple juice. Make more juice if necessary. Blend, adding water if needed to make a thick gel. Be sure the mixture is completely smooth and thick. Place 3 cups chopped fresh apples, Irish moss gel, Medjool dates, cinnamon, nutmeg, sweetener, vanilla, salt in a food processor and blend until smooth. In a mixing bowl, combine apple mixture from food processor together with dried apples and blend with a spatula until well incorporated. Pour into piecrust.

For the Topping (makes the pie extra special)

Mix together to make a small chunky texture and crumble over top. Refrigerate the pie to chill and set. Enjoy!

This recipe is from Live Raw by Mimi Kirk (Skyhorse Publishing, 2011)

Notes from Mimi:
Irish moss is a seaweed. It is most often sold dehydrated and is usually light beige in color. To make the Irish Moss Gel, cover 1 ½ oz. piece of dried moss with 2/3 cup filtered water. Soak 24 hours to soften. When it turns off-white in color and becomes swollen, it is ready. Drain, rinse, and pick out any dirt or sand. Cut moss into pieces and blend in water to make a smooth paste, adding more water if needed. Scrape down sides and inside of blender cover to make sure all pieces are well blended. Paste will last refrigerated for three weeks. It can be used as a thickener for puddings, ice cream type desserts, nut cheeses and soups.

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