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These precious little pies were perfect for our holiday party at work. Everyone just loved and I even had a friend come up to me and told me that he grew up eating mince pie and it tastes just like the cooked version. A mince pie, also known as minced pie, is a small British fruit-based mincemeat sweet pie traditionally served during the Christmas season. The early mince pie was known by several names, including mutton pie, and Christmas pie. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Be assured that no meat was used in this raw rendition. :)
Ingredients: Yields 12 pies (muffin pan size)
- 2 cup raw cashews
- 1 cup raw oat flour
- 1/4 cup raw agave nectar
- 2 Tbsp water
- 3 Tbsp lemon juice
- Pinch sea salt
- 1 1/2 cup pack Medjool dates,pitted
- 1/2 cup orange juice
- 2 apples, chopped small
- 1 1/2 tsp pumpkin spice
- 1 cup raisins, roughly chopped
- Pinch sea salt
- 1 1/2 cup raw cashews
- 1 Tbsp lemon juice
- Pinch salt
- 3 Tbsp raw coconut oil
- 1/4 cup raw agave
- 1/2 cup water
- Grind all ingredients in a food processor until thoroughly mixed
- Press the mixture into a tart/muffin tray that has been lined in plastic wrap and dehydrate at 105 degrees F for 2-3 hours.
- Remove the crusts from the cases and dehydrate out of the case for a further 8+ hours, on the mesh dehydrator sheet.
- *Raw out flour is made by milling raw oats in a coffee grinder or high-speed blender. If you don’t have raw oats available and you don’t mind using oats that have been steamed to preserve shelf life, then non-raw oats will also work.
- To evenly portion out just the right amount of crust dough per muffin cup, I packed and leveled a large ice cream scooper. I then dropped that on the cutting board and cut the ball in half. That worked perfectly, giving me the perfect amount of dough per cup.
- Grind all ingredients except the apple and raisins until they form a paste
- Add in the apple and raisins and process for a further 5 – 10 seconds until fully combined.
- Fill each of the cases with a little of the mixture than top with the cashew icing and a pinch of the nutmeg.
- Blend all ingredients in a high-speed blender until completely smooth.
- Garnish with a pinch of nutmeg
**Amie Sue’s notes: I ended up with 2 cups of extra filling. Maybe my apples were larger than they needed to be. But have no fear, nothing went to waste. I created a batch of cookies out of it. See here. This recipe was created by James Russell
After dehydrating for an hour, I removed them from the pie pan to continue the drying process. They are adorable!