Recipe: Raw Apple Pie
Try this new twist on a holiday favorite. It's fast, full of flavor and nutrition and leaves the processed sugar in the pantry. That's a good thing. Sally Williams, DO, of Avera Medical Group Integrative Medicine, developed this recipe with her husband, Anthony.
Raw Apple Pie
- ½ cup raw cashews
- ½ cup raw hazelnuts (walnuts work, too)
- 1 cup dried, unsweetened coconut (organic)
- ½ cup dates
- ½ teaspoon sea salt
- 3 medium apples, divided (Apples that are a bit sour work delightfully)
- 1 cup dates
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- ⅛ teaspoon sea salt
Place all crust ingredients in the food processor. Process until the mixture sticks together and the dates are well processed.
Dump crust mixture into a pie pan or a glass pie dish. Press the crust down firmly in your dish with your hands.
The crust is now done.
Core and seed two apples, then roughly chop two apples. Reserve the remaining apple.
Place all filling ingredients except reserved apple in the food processor. Process until it is well-mixed. It will develop into a wet mixture with a few small date chunks or apple peels that might not disappear. Pause and scrape the sides and then process again.
Throw mixture into a big bowl.
Core and seed the last apple and then cut into thin slices or small chunks. Add these apple slices/chunks into the wet apple mixture. Stir gently.
Dump the filling mixture on top of crust. Smooth out with spoon.
Cover and freeze for at least 30 minutes. Keep the raw apple pie in the freezer between serving. It will get soggy if not kept frozen.
Recipe by Dr. Sally Williams and Anthony Williams.