I often wake up in the morning with a particular ingredient or an entire recipe etched on to my brain. That’s why I keep a notebook and pen close by just so I don’t miss anything. Like lavender ginger lemonade… Yeah, I’ve been trying to hunt down dried lavender buds for a few days now.
The other day I woke up with apple pie on my brain and I needed some badly — but I didn’t want all the flour, butter, and sugar that went along with it. I wanted a raw version of the apple pie. Coincidentally, I went on YouTube and saw that my new buddy and fellow classmate at the Institute for Integrative Nutrition, Jenne Claiborne from Sweet Potato Soul, did her own version of a raw apple pie and I had to try it — with my own spin, of course. Jenne is such a master at food photography and plating — one day I will be at her level… 🙂
This dish is a great to make for people who think raw food tastes like tree bark. I swear they won’t even know it’s raw AND vegan until you tell them! The recipe is done in 3 parts: crust, filling, and the jam. You will need a food processor (or blender if you don’t have a food processor) and a 9″ pie pan.
Raw Vegan Cranberry Apple Pie
1 cup raw walnuts, soaked for 8 hours
1/2 cup to 1/4 cup dates, whole (if they are dry, soak for an hour or so)
1″ fresh ginger, peeled sprinkle of shredded coconut
pinch of salt
4 large apples (any crisp variety will do)
1 tablespoon cinnamon
1/2 tablespoon allspice
2 tablespoons vanilla extract
2 tablespoons rosewater
juice of 1 lemon
1/2 cup honey (or other liquid sweetener)
5 fresh mint leaves, roughly chopped
1/2 cup fresh cranberries
5 to 8 dates
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 tablespoon rosewater
- CRUST: Take soaked walnuts for the crust and grind them in the food processor until it is close to fine. Add dates to the mixture, making sure to remove all the pits beforehand. Grind in the food processor until it is well incorporated. Add the peeled ginger and salt and process. Once it is well mixed, take a taste. Adjust the ingredients as you see fit. Then sprinkle the pie pan with coconut flakes to prevent the crust from sticking. Press the crust into the pan until you have your desired thickness. The crust should be uniform in thickness.
- FILLING: Wash, peel, and core your apples. Thinly slice the apples and place into a large bowl. Add remaining ingredients for the filling and toss until well mixed. Taste and adjust flavors as needed. Let the apple mixture marinate while you prepare the cranberry jam.
- JAM: Add all the jam ingredients to the food processor (be sure to remove pits from dates) and quickly process. I like a slightly chunky texture, but you can process until smooth if you like. Place to the side.
- FILL THE PIE: Fan the apples on top of the crust (Jenne gives a great demonstration on how to do this in her video). The apples should fill the pan to the top.
- ADD THE JAM: Spoon in the jam on top and spread with a butter knife to fill the cracks.
- Cover and let the pie marinate at room temperature for an hour or two before eating. If you have a dehydrator, you can place it in there on a low setting for 2 hours.
Enjoy a slice of your raw vegan dessert with a cup of peppermint tea!
Tell me, is this something you could try at home?
Halona Black is a Writer, Personal Chef, and Health Coach. She is currently offering free, private health consultations to women interested in talking about their experience with fibroids and other reproductive health challenges. If you are interested, you can complete a health history form and Halona will be in touch with you shortly to discuss your responses.