Best Raw Apple Pie Recipes

RAW APPLE PIE

Steps:

• Prepare the pie crust according the recipe and press into a 9-inch pie plate. Place 1/3 of the apples and all the salt, cinnamon, dates, and vanilla powder in a food processor. Process the mixture until it is almost the consistency of applesauce. Continue adding apples, processing only until apples are chopped into small to medium sized pieces. Add raisins to the mixing bowl. Stir in ground flax seeds, mix well, and set aside for 15 minutes. The raisins and flax seeds will soak up the juice from the apples. Pour the apple mixture into the prepared pie crust.
• Place almonds in a food processor and process until mixture resembles flour. Add salt and vanilla powder to the almonds and process well. Add pecans, walnuts, and dates to the food processor and process just until combined. Press the mixture into a 9-inch glass pie pan. The crust may be made ahead of time and refrigerated or frozen.

DEEP DISH APPLE PIE FROM SUGAR IN THE RAW®

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, combine the Monk Fruit In The Raw® Bakers Bag, Sugar In The Raw, cinnamon, clove, and salt, and set aside. In a large bowl, toss the apples with the lemon juice. In a large skillet over medium-high heat, melt the butter. Add the apples and cook until they look moist, 3 minutes, stirring frequently. Mix in the sweetening and spice mixture, and cook until the apple slices soften slightly, 3 minutes, stirring occasionally. Spread the hot apples on a baking sheet and cool to room temperature.
• Using the remaining 1/2 teaspoon butter, coat a 9-inch deep-dish pie plate or other baking dish. Spread the apples in the prepared baking dish. Arrange the pie crust over the fruit, tucking it under around the edges. Using a fork or your fingers, crimp the edges of the crust decoratively. If desired, brush the crust with the cream or milk. With a sharp knife, cut vents in the crust, placing them decoratively.
• Reduce the oven to 400 degrees F. Bake the pie in the center of the oven for 30 minutes. Cover the edges of the crust with strips of foil to prevent burning. Bake the pie for 30 minutes longer, or until the crust is golden brown. Cool the pie on a wire rack. Serve lukewarm or at room temperature.

RAW APPLE PIE

Steps:

• Soak raisins in distilled water.
• Using food processor, combine crust ingredients; press into pie pan.
• Place all filling ingredients (including water and raisins) into food processor, and pulse until a medium coarseness is achieved.
• Place filling into pie crust, sprinkle with coconut if desired, chill and serve.

CRISP RAW APPLE PIE

Steps:

• To assemble the crust, put all ingredients in food processor and process until well mixed and sticky. Line a 10-inch pie pan with extra-virgin olive oil. Pour crust into pan and pat firmly into place. Use your hands to bring the crust up the sides of the pie pan, all the way to the rim.
• To make the filling, put the apple in food processor and pulse until finely chopped. Combine apple and blueberries/pomegranates in large bowl and mash with fork. Add chia seeds, vanilla and cinnamon and mix well. Fill the pie crust with the filling and smooth evenly with a rubber spatula.
• Finally, for the topping, use the food processor or a mandoline to slice the apples paper thin. Layer the sliced apples on top of the filling in a circular, overlapping pattern. In the food processor, combine walnuts, dates and orange essential oil and pulse until finely ground. Sprinkle the walnut, date and orange mixture on top of the sliced apples. Serve cold.