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Raw Apple
Pie
Almond Coconut Crust
1 cup
almonds, soaked 8-12 hours
½
cup pecans, soaked 4-6 hours
9-10 medjool
dates, presoaked 1 hour
2
tablespoons shredded coconut
1
teaspoon alcohol-free vanilla
½
teaspoon cinnamon
Filling
10-12 apples (peeled and cored), cut in chunks
18-20
medjool dates, soaked for 1 hour
1 cup
raisins, soaked for 1 hour
2
teaspoons cinnamon
1
teaspoon alcohol-free vanilla
½ teaspoon
powdered stevia
2
tablespoons psyllium
For Crust:
Process first four ingredients in a juicer using a blank screen. Stir in
vanilla and cinnamon until well blended. Press into a 9-inch glass pie pan.
Place in dehydrator for an hour at 105 degrees.
For filling: In a juicer,
using the blank screen, process the apples and dates. Next place in
food processor and add in the rest of the ingredients except the raisins, sprinkling the psyllium
in while blade is running. Process until thoroughly blended. Fold in the
raisins and pulse just enough to mix.
Pour the filling into the pie
crust. Cover and refrigerate.
Makes 9-inch pie
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