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

   8-10 apples (peeled and cored), cut in chunks

  16-18 medjool dates

  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

*Every brand of stevia has a different level of sweetness so you will need to test it first to really know how much to add. When you have the correct proportion you should not be able to taste the stevia, it should just increase the sweetness of other sweeteners so you don't have to add as much of them.

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