Taking part in Veganuary?
This pie is completely raw and brilliantly healthy.
It is also easy to get together and only takes some simple skills and a little spreading to create!
For the filling:
150g dried apples, roughly chopped
480ml apple juice
375g apples (about 3 or 4)
1 tablespoon lemon juice
8 big fat dates, soaked until soft
½ teaspoon cinnamon
a large pinch of nutmeg
1 teaspoon vanilla extract
1 tablespoon maple syrup
a small pinch of sea salt
For the crust:
200g macadamia or cashew nuts
150g pecans or walnuts
a large pinch of sea salt
- Soak the dried apples in the apple juice for one hour.
- To make the crust, pulse all the ingredients in a blender until a rough crumble is formed. The crust is ready when it is sticky between your fingers. Gently press the crust down with your fingers into a shallow pie dish with a loose bottom. Pop into the fridge for 1 hour to firm up.
- To make the filling, drain the dried apples, which should now be soft and plump. Core and chop the fresh apples, leaving the peel on, and toss them in the lemon juice to stop them going brown. Put half the fresh apples into a blender with the dates, cinnamon, nutmeg, vanilla extract, maple syrup and salt, and pulse until well combined. Add the rest of the fresh apples and dried apples, then spoon on to the pie crust and smooth out.
- To make the topping, mix together the pecans, dates and vanilla in a bowl and spread over the top of the pie to form a nice crust. Sprinkle with the cinnamon.
- Cover and place in the fridge for an hour to chill. Carefully slice and serve at room temperature