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Apple Pie

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~ raw, vegan, gluten-free ~

Apple pie was the first raw dessert that I ever learned to make. It’s quick, easy, and a sure crowd-pleaser.  It doesn’t require dehydration unless you decide to make the Antique Apple Blossoms. There are countless ways in how you can present your raw apple pie. I have done them all! I should have documented each and every way, but sometimes I make food for us just to eat. lol

You can use every day, run of the mill, pie pans, Springform pans, baking dishes, individual serving dishes, or even coffee mugs. You can make it wide and thin by using a tart pan, or you can make it smaller but taller in Springform pans. There isn’t a wrong way nor is there a right way. It’s whatever strikes your fancy, supplies on hand, and if you are making it just for yourself or for a crowd.

(pay attention here)

I do, however, want to share a few tips and tricks that I have learned over the years. First of all, start with fresh, crisp, organic apples. Mushy, mealy tasting apples with leave you with a mushy, mealy apple pie.

You can leave the skin on or off of the apple. But only keep the skin on if it is organic. I always use organic apples and have made the pie with and without the skins. Both ways are delicious.

The apples will start to release a little juice as it sits, so this is a pie that is best to be enjoyed within a day or two. I added psyllium to the filling to help thicken and absorb some of those juices.  You are welcome to leave that ingredient out if you wish but just beware of that extra liquid.


This pie is out of this world delicious if you warm it up in the dehydrator. Slide the whole pan into the cavity of the machine and warm at 145 degrees (F) for 1 hour.  Serve with a scoop of ice cream and you my friend will be indulging in a nutritious, raw, miracle wonder. I hope you enjoy this recipe. Many blessings. amie sue


yields 1 (9″ pan) pie



Optional decoration:



  1. In the food processor combine the pecans, walnut, and salt. Process to a small crumble.
    • Learn to use your ears to know when it is done processing. It will go from sounding like pebbles bouncing around to a gentle hum. Once it hits that stage, stop immediately.
    • You don’t want to over-process the nuts because they will start to release their natural oils and make the crust oily.
  2. Add the dates and process until the batter starts to roll around in a ball in the food processor.
  3. Press into a 9″ springform pan or any other pan that you want. This batter makes a full-size pie. Have fun with it.  If you wish to do up the sides of the pan, you may need to double the crust recipe.


  1. Blend 2 apples, dates, raisins, psyllium, cinnamon, and salt until smooth in the food processor with the “S” blade. Set aside in a bowl.
  2. In food processor chop the other 4 apples, be careful not to make a puree out of this, you just want small bits. Mix into the blended mixture.
  3. Spread into pie crust. Chill.
  4. Top with antique apple blossoms if desired.
  5. This pie will keep for 3-4 days before the apples start releasing their natural juices and may make the crust soggy.

Culinary Explanations:



13 thoughts on “Apple Pie

  1. Igloo says:

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

  2. 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

  3. 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

  4. 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

  5. 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! :-)

  6. NovaDeja says:

    The pie is great but I found out that I had to double the crust ingredients. I used a 9″ spring form pan. Any suggestions?
    I like to use stainless steel baking dishes but I could not find the kind you show. Is your dish made from aluminum?
    Have a great day,

    • amie-sue says:

      Good morning Deya,

      You know the pan in the photo was gifted to me, I am not 100% of what it is made of. I have made this pie in just about every type of pan; typical pie pan, Springform pans of all shapes and sizes, created individual sized pies in cups, pans with removable bottoms and so forth. It is fun to mix things up but each pan may cause a slight adjustment in the crust, specially if you plan on taking it up the sides.

      Here is one pan that I have and use not only for this pie but for raw cheesecakes. https://nouveauraw.com/equipment/pans-forms-molds/nordic-ware-leakproof-springform-pan-10-cup-9-inch/ (steel pan)

      I hope you enjoyed the pie! Blessings, amie sue

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