As Thanksgiving approaches, I have the opportunity to try out some new dessert recipes. Raw and sugar-free desserts are all the rage, and for good reason. When you cook foods at high temperatures, you can lose nutrients. I’ve been trying to eat more raw food, or at least minimally cooked foods. As for the sugar-free trend, I’ve long been a fan. Preparing desserts sweetened with dates, bananas, and applesauce, is much easier and tastier than it seems. Most of the treats I prepare are truly healthy for you, not just “less unhealthy”.
When I first heard the words “raw apple pie”, I was quite skeptical that it would be able to compete with cooked pie. All I need to say is this will be my family’s third time making it and second time serving it to guests. The last time we served it, they could not believe it wasn’t cooked. The key here is to let the pie sit in the refrigerator for 24 hours to allow the apples to soften. The acidity from the orange prevents the apple slices from browning.
Raw Apple Pie
Adapted from: artofbalancedliving.net
- 2 cup almonds
- 2 cups pitted dates
- 1/2 cup pitted dates
- 1 orange, deseeded
- 1/4 cup water
- 5 apples peeled and thinly sliced
- 1 cup raisins or dried cranberries
- 1 and 1/2 tbl ground cinnamon
- Grind 1/4 –1/3 cup of almonds in a food processor, then dump in your pie pan. This prevents sticking.
- Next grind 2 cups of almonds in your processor. Add 2 cups of dates, grind again. Spread the sticky mixture out in the pie pan.
- Using the food processor again, add the syrup ingredients and blend. Slice your apples thinly, and coat them gently in the cinnamon and dried fruit. Repeat the tossing while adding in the syrup.
- Layer the coated apple slices in the pie pan. Allow the pie to sit in the refrigerator overnight to soften the apples. The longer you wait, the more it tastes like cooked pie!