Wednesday, November 20, 2013

Raw Apple Caramel Pie

Here’s a raw twist to a traditional holiday pie, the apple pie. For this recipe I chose Fuji apples, for their sweet juicy flavor. But you can use any variety of apples you prefer when making an apple pie. The variety of apple will determine how tart or sweet the pie is. Enjoy! Here’s the recipe:

Crust.
Ingredients:
1 cup crushed raw pecans
1 cup crushed raw walnuts
2 T coconut butter (lightly melted)
1 T raw agave nectar
1/2 tsp Himalayan salt

Preparation:
Combine all ingredients in a food processor. Mix until crumbly and sticky. Place in a 9 pie pan and spread and press evenly to cover entire pan. Dehydrate for 3 to 4 hours at 115 F degrees.

Filling.
Ingredients:
1 lb. pitted Medjool dates
1 T organic vanilla extract (non-alcoholic)
1/4 cup water
1/4 cup raw agave nectar
1/4 cup lucuma powder
1/2 T ground cinnamon
1/2 tsp allspice/cloves
1/4 cup coconut oil
1/2 tsp Himalayan salt
1 cup raisins or mixed dried berries or currants
1 lb. Fuji or other similar flavored apples

Preparation:
Cover dates with purified water. Soak in the refrigerator overnight or for at least 6 to 8 hours. Do not discard water. Place all, except the last three ingredients, and the apples, in a high-speed blender. Blend on high until smooth and thick. Add the salt and coconut oil while continuing to blend. Continue blending till smooth. Pour into a bowl and add the dried fruit. Mix well. Set aside.

Pie assembly:
Wash, core, peel (if desired), and thinly slice the apples. Set aside and drizzle some lemon juice over the apples to prevent them from discoloring.