This is one of the great recipes we learned throughout our holistic food preparation course at the institute of holistic nutrition. It is raw, vegan, dairy free and gluten-free. This recipe is for a 7’-9’ size pie.
For the crust:
⁃ 1/2 cup each of coconut shreds, sunflower seeds, almonds
⁃ 1 tsp of vanilla extract
For the filling:
⁃ 4 medium apples, cored and sliced thinly on a mandolin (keep the “odds and ends”
⁃ 1/2 cup dates soaked in water
⁃ 2 tsp cinnamon
⁃ 1 pinch of salt
⁃ Juice of 1 🍋
Start by making your crust – place all ingredients in a high speed blender (add a bit of water if you can’t get it to a consistency where it can be pressed down) and press crust mixture into your pie dish, creating a raised edge.
For the filling, after you’ve sliced your apples on a mandolin, keep the “odds and ends” for blending into the sauce for your pie. Place them in a blender together with the dates, lemon juice, cinnamon and salt. Process until smooth.
Combine the apple slices and the sauce in a bowl, then spread them out on the pie shell in a pretty pattern (or not, like me 😁). You can also decorate with pecan or walnut halves lined around the perimeter if you like.
Chill for 1-2 hours then slice and enjoy!