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Raw Apple Pie

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This is an amazing apple pie recipe!  It’s quick, easy and a sure crowd pleaser.  I highly recommend using Pink Lady apples if you have the chance.  The crisp sweetness of them really shines through. Enjoy!

Crust Ingredients:

Preparation:

  • Process ingredients together in a food processor with the “S” blade until crumbly.
  • Press into a 9″ spring form pan.


Filling Ingredients:

  • 6 medium Pink Lady apples, cored, peeled and diced
  • 1/2 cup or 6 large pitted medjool dates
  • 1/4 cup raisins (or use a few more dates)
  • 2 tsp cinnamon

Preparation:

  1. Blend 2 apples, dates, raisins, cinnamon until smooth in the food processor with the “S” blade.
  2. Set aside in a bowl.
  3. In food processor chop the other 4 apples, be careful not to make a puree out of this, you just want small bits.
  4. Mix into the blended mixture.
  5. Spread into pie crust. Chill.

Here I made the apple pie in small 4 oz cups for a party.  This works wonderful for portion control and for the ease of eating if you guests are walking around and mingling while they eat.


Each apple variety has its own unique flavor, and best uses:

Cortland:
A relative of the McIntosh, the Cortland apple has a tart-spicy taste. It is excellent for eating raw and cutting up in salads.

Crispin:
The Crispin apple, also known as the Mutsu, is a relative of the Golden Delicious apple. The Crispin apple has a spicy flavor and firm texture.

Golden Delicious:
This sweet yellow apple has no relation to the Red Delicious apple. This beauty has a sweet taste and a firm texture. It is recommended for eating raw or for cutting up in salads.

Red Delicious:
The Red Delicious apple is the most widely grown apple in the world. This sweet-rich apple is best eaten raw or cut-up in salads.

Fuji:
The Fuji apple, a relative of the Red Delicious apple, was developed in Japan during the mid-1930s. This popular, very round apple has a sweet flavor and a hard texture.

Gala:
The Gala apple is a hybrid of the Golden Delicious apple and the Kidd’s Orange Red, developed in New Zealand during the 1920s. This small, two-toned apple has a sweet flavor and a firm texture.

Granny Smith:
This green apple was discovered by Maria Smith (a granny) in Australia in the mid-19th century. It has a tart flavor and hard texture.

Jonagold:
The Jonagold apple is a cross between the mellow Golden Delicious apple and the tart Jonathon apple. It is excellent eaten raw.

MacIntosh:
First discovered by John McIntosh in 1811, this is a very juicy, sweet apple with a tart tang. My personal favorite!

Rome:
The Rome variety is a very smooth red apple with mildly tart, greenish-white flesh.

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12 thoughts on “Raw Apple Pie

  1. I only wanted to say thanks for your write up.

  2. Igloo says:

    Will it taste the same if I leave the peel on the apples istead of removing it? Thanks!

  3. Grandma Shelley says:

    Lovely recipe, but wondering about the little pie in cups–did you combine crust with filling before putting into cups, or did you just eliminate crust altogether in this version? Thanks a bunch and God bless:)

    • amie-sue says:

      Hi Grandma :)

      When I make the little cups, I press the crust in the bottom first, then scoop in the filling. It may be hard to see that in the photo. You can omit the crust to if you wanted to. Either way, it tastes great! Have a blessed and wonderful day, amie sue

  4. Barb says:

    I just started the raw diet and am enjoying it with each new recipe. I just made the cheese nip crackers which are delicious. Today I am going to make the Raw Apple Pie my very favorite pie. Your website is beautiful!!!!!!! Barb

    • amie-sue says:

      Oh thank you Barb. I hope you continue to find recipes that keep you inspired through your new journey. Have a great day, amie sue

  5. Jeani says:

    Hi ~
    I made this, and served it as dessert after your Living Lasagna.
    Everyone loved everything, but I always ask for honest comments, because I want others to love raw foods, too.
    The ladies thought that making the pie in advance allowed the moisture from the filling to soak into the crust, so the crust was too soft. I agree with them. I think next time I will either make it in the small cups as you have, or into the very small springform pans, and much closer to the time they are served.
    It was great, and I will have the small remains of the lasagna for lunch today.

    • amie-sue says:

      Thanks for sharing Jeani. I can see that the crust can get too soft if the filling has a lot of liquid in it. I find each pie can change due to the moisture level in the apples. etc. I have made the pie days in advance and didn’t have that issue. The joys of working with raw foods. :) Merry Christmas! amie sue

  6. Irm says:

    I really love to make the first one. But how do you cut nice pieces so it won’t fall apart?

    • amie-sue says:

      Hello Irm,

      Here are a few tips: Use a Springform pan so you can remove the sides of the pan, this makes it easier to cut any pie. Make sure that the pie is setup and chilled well. Enjoy! amie sue

      • Irm says:

        hi Amie-Sue,

        Thanks! I tought so but I was hoping there was a possibility with the other one because I like the from! :-)

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