Raw apple cream pie

Raw apple cream pie

If I had to pick one flavor of pie to eat for the rest of my life, it’d be apple. Kind of boring, I know – but the combination of flaky crust, juicy apples and freshly ground cinnamon makes me salivate just thinking about it. I am literally drooling all over my keyboard right now. Ok, I’m not literally doing anything over my keyboard right now, except for typing – but you get the idea. Apple pie is good. Damn good.

Since real apple pies don’t exactly make my guts feel the greatest, I decided to make a raw version to satisfy my craving. I couldn’t decide between a traditional apple pie, or a creamy version, so I went for the latter. Because cashew cream makes everything taste better. So much better.

Raw apple cream pie

If you’d prefer this to be more like a traditional apple pie, omit the cashew cream and make date caramel instead of date syrup. You can do this by reducing the water in my date syrup recipe to 1/4 cup. At this point, you should all be well aware of my dislike for sweeteners in raw desserts. So – as always – if you’d prefer something sweeter, replace the nut milk in the cashew cream with a raw liquid sweetener of your choice.

RAW APPLE CREAM PIE (GF)

1/2 cup cashews
1/4 cup raw nut milk
1/2 tsp lemon juice
1/2 cup almonds
1/2 cup walnuts
3-4 medjool dates
1-2 apples, peeled
3-4 tbsp date syrup
1/2 tsp ground cinnamon

Place the cashews in a small bowl; cover with water and let soak for 6-8 hours, or overnight. After they’ve soaked, drain the water and add the cashews to the container of a high speed blender, such as a Vitamix. Add the nut milk and lemon juice, and blend until smooth; about 30-45 seconds. Transfer the cashew cream to a small, air tight container and store in the refrigerator.
Lightly grease two 4″ tartlet pans with coconut oil; set aside. In the bowl of a food processor fitted with the S blade, blend the almonds and walnuts into a fine meal. Add the dates and blend for 30-45 seconds; if you want a crumble like crust, add 3 dates; for a dough like crust, add 4 (my dates were slightly larger than circus peanuts). Divide the dough between the prepared tartlet pans and press into the edges. Wrap pans with plastic and chill in the refrigerator for 30-45 minutes.
Just before you’re set to remove the ingredients from the fridge, prepare the apple filling. Chop the apple(s) however you’d like. Toss them in a small bowl with the date syrup and cinnamon. To assemble the pies, spread half of the cashew cream onto each pie crust. Divide the apple topping between each pan, then serve. Pies can be kept frozen, in a freezer safe container, for up to 6 months. Before eating, remove from freezer and let thaw for 20-25 minutes.
Yield: 2 4″ pies
Advertisements

21 thoughts on “Raw apple cream pie

  1. these looks absolutely stunning. this is the first dessert i've seen in a long time that i would actually eat. no sugar AT ALL except from fruit. these are magical.

  2. I need to try this cashew cream. Actually, I think this is maybe the first time I've seen a cashew cream recipe. It's so cool how cashews can be used to make so many vegan substitutes!

  3. Yum! I have to admit, I've been slightly scared of raw desserts, but this one looks like something I could try!I also wanted to let you know I have awarded you with a Kreativ Blogger award, from one food blogger to another. You can head over to my site if you want to see the little shout-out I've given you :)Keep up the amazing work!!

  4. hey may i know when you mentioned that the pies can be kept frozen,did you add the apple filling onto it &freeze together or just add the apple prior to serving ? 🙂 won't the texture of apples change after freezing it ?

  5. I just made again for the zillionth time…the fam loves it! I could never get the pies to come out of the tins, even with the oil. I no longer care about presentation so I put them in whatever. For my toddler's school lunch, I put into a little container. The teachers report he gets all kind of excited when he sees what's in there:)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s