This past weekend I was able to check a couple of things off my autumn bucket list… among them: apple picking.
In early fall, there’s nothing quite as quintessential as trudging through a dew-speckled field to pick the season’s first apples, unless of course you bring them home and transform them into something a little sweet, a little tart, and perfectly delicious. The epitome of cool-weather comfort, apple pie is something we can all appreciate this time of year, and today I’m sharing my recipe for a raw version of this dessert classic.
A little different than the baked version, this pie is made to be crisp and light, perfect for breakfast topped with yogurt or almond milk, and amazing for dessert accompanied by fresh whipped cream or coconut cream.
Raw Apple Pie
1.5 cups pecan halves
1 cup fresh pitted dates
1/2 cup unsweetened coconut flake + more for dusting
4 apples, peeled and very thinly sliced
1 tsp vanilla
1/2 tsp orange zest
1 tbsp coconut sugar
1 tbsp honey
1 tbsp orange juice
1 tsp cinnamon
1/2 tsp ginger
1 tsp apple cider vinegar
In a food processor combine pecans, dates, and coconut flake. Pulse until finely ground (it should look crumbly but feel sticky — if it doesn’t hold together, add a few more dates). Firmly press this mixture into the bottom and sides of a large pie plate.
Thinly slice the apples and arrange atop the crust. In a small bowl, combine remaining ingredients and whisk until mixed. Pour this mixture over the apples, using a pastry brush to distribute if needed. Top with coconut flake.
This pie can be served immediately, or refrigerated overnight to allow the apples to soften (recommended).
More unique recipe ideas form the BLDG 25 blog.
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