Crisp Raw Apple Pie
- 1 1/2 cups walnuts or pecans
- 1 1/2 cups shredded unsweetened coconut
- 1 cup medjool dates, pitted
- 1 teaspoon alcohol-free vanilla extract or 1/2 vanilla bean
- Pinch of sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground clove
- 1 cup blueberries (or pomegranates)
- 1 apple
- 1 teaspoon cinnamon
- 1 teaspoon alcohol-free vanilla extract or 1/2 vanilla bean
- 2 Tablespoons chia seeds
- 2 apples, sliced thin
- 1 cup walnut or pecans
- 3 medjool dates, pitted
- 4 drops Wild Orange Essential Oil
- To assemble the crust, put all ingredients in food processor and process until well mixed and sticky.
- Line a 10-inch pie pan with extra-virgin olive oil.
- Pour crust into pan and pat firmly into place.
- Use your hands to bring the crust up the sides of the pie pan, all the way to the rim.
- To make the filling, put the apple in food processor and pulse until finely chopped.
- Combine apple and blueberries/pomegranates in large bowl and mash with fork.
- Add chia seeds, vanilla and cinnamon and mix well.
- Fill the pie crust with the filling and smooth evenly with a rubber spatula.
- Finally, for the topping, use the food processor or a mandoline to slice the apples paper thin.
- Layer the sliced apples on top of the filling in a circular, overlapping pattern.
- In the food processor, combine walnuts, dates and orange essential oil and pulse until finely ground.
- Sprinkle the walnut, date and orange mixture on top of the sliced apples.
- Serve cold.
walnuts, unsweetened coconut, medjool dates, vanilla, salt, cinnamon, ground ginger, ground clove, blueberries, apple, cinnamon, vanilla, chia seeds, apples, walnut, dates, drops
Taken from cooking.nytimes.com/recipes/1016995 (may not work)