Raw, vegan apple pie—a nice way to update an American classic, no? I used this raw apple pie recipe (with slight adaptations) for a pie bake-off fundraiser last year and was surprised at how easy—and good—it turned out to be (and in a world of root beer and bacon and all sorts of other fancy pies—this was North Brooklyn, after all—my humble raw apple pie held its own). Besides, why suffer the tyranny of a stove in this heat? By keeping things raw, the only baking equipment you need is a food processor!
Raw Apple Pie
5-6 apples, peeled and thinly sliced
2 cups raw almonds
2 ½ cups pitted dates
1 cup raisins
1 teaspoon sea-salt
2 tablespoons ground cinnamon
1 tablespoon vanilla extract
¼ cup water
1. In food processor, grind almonds into a coarse meal. Add 2 cups pitted dates, cacao powder and sea salt Process until mixture forms a cohesive dough.
2. Oil pie pan with a little coconut oil, and press the almond/date dough into pan. Store in freezer while you prepare pie filling and syrup.
3. For syrup, puree ½ cup dates, ¼ cup water and vanilla extract in food processor until smooth.
4. Combine apple slices, raisins and cinnamon in a large bowl. Add syrup, and mix/toss until apple slices are thoroughly coated.
5. Layer syrup-covered apple mix into the prepared crust.
Can be served immediately, but best if refrigerated for at least an hour first, to let everything mix/settle together.