Raw Apple Pie in Cupcake Tins

I’ve been making a lot of raw apple desserts lately, so when Chef Renee said we were going to make a raw apple pie I was excited to learn a few things about how I could improve the desserts I was already preparing. And the answer was obvious… play with the ingredients! I was using walnuts exclusively for many of the desserts, including the raw apple crisp and the raw apple cobbler. I hadn’t thought of including dried coconut flakes, pecans, or any other type of nuts.

Raw apple pie

Renee’s apple pie was fantastic! Although when I made this again myself I left the dates out of the filling to tone down the sweetness of the dessert. Just a personal preference.

B and I both enjoyed this pie. For his, I heated the apple mixture before serving and prepared my own at room temperature. Because you don’t put the crust and the filling together until you are just about to serve the pie,  it is easy to cater to various preferences.

Raw Apple Pie in Cupcake Tins

Recipe by RAW food chef Renee Shaidle

Ingredients

Crust

  • 1 1/2 cups walnuts – approximate cost $2.25
  • 1 cup pecans – approximate cost $1.50
  • 1/2 cup dried coconut (optional) – approximate cost $0.75
  • 1/2 teaspoon cinnamon – approximate cost $0.05
  • 1/2 teaspoon sea salt – approximate cost $0.05
  • 1 cup raisins – approximate cost $1.00
  • 10 medjool or honey dates – approximate cost $2.75

Crust

Filling

  • 6 apples – approximate cost $2.00
  • 1 lemon, juiced – approximate cost $0.50
  • 1/2 cup raisins – approximate cost $0.50
  • 3 medjool dates, pitted  – approximate cost $0.80
  • 1/2 teaspoon cinnamon – approximate cost $0.05
  • 3 tablespoons maple syrup – approximate cost $0.75

Filling

Method

  1. Soak the raisins and dates in warm water for at least 20 minutes, this will make them more sticky. This step is optional. You will likely need to use more raisins and dates if you do not have time to soak them first.
  2. Prepare the crust
    1. Blend the walnuts, pecans, dried coconut, cinnamon and sea salt in a food processor until coarsely ground.
    2. Add raisins and dates until mixture begins to stick together.
    3. Reserve half of the crumble (to sprinkle on top of pie).
    4. Press the remaining half of the crust mixture into muffin tins lined with plastic wrap (Or a 9” pie pan)

      crust

  3. Prepare the filling
    1. Peel, core, and thinly slice 2 apples.
    2. Coat sliced apples with 2 tablespoons lemon juice (this will keep them from turning brown) and set aside.
    3. Peel, slice, and core 4 apples and blend in the food processor with 1 tablespoon lemon juice.
    4. Add dates, cinnamon, and maple syrup and continue to process until smooth.
    5. Remove mixture from processor and combine with the sliced apples.
  4. Putting it together
    1. Pour the apple mixture into the prepared muffin cups or pie plate.
    2. Top with remaining crumble.

Crust

Note: Raw apple pies will keep in fridge for approximately 5 days. However, you might want to keep the crust and filling separate until you are about ready to serve the dessert.

Makes about 12 servings (approximate cost: $1.08 per serving).

Raw apple pie

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3 Comments

  1. That was quite delicious, wasn’t it 🙂

    Reply
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