Nothing says delicious comfort food like apple pie! When we get our sweet fix, there is no need to layer on guilt due to choosing foods that aren’t serving us. This raw version of the old classic will have you not only feeling good about your choices, but it will leave you deliciously satisfied. 

I brought some of this pie to friends to taste test before I posted and one of them didn’t realize that the pie was raw after tasting it!

A note on choosing ingredients. 

Apples: Although we usually see apples in the store year-round, fall is apple season. When I was shopping for this recipe, I chatted with my local grocer; he asked if I was trying new varieties this year and offered up his recommendations. I ended up choosing Fuji apples because they were on sale and tend to be sweeter, but you can mix it up. Honeycrisp apples are usually one of my favorites, and if it’s more up your alley to do a tart apple go for it! Just be sure always to choose organic when it comes to apples, as they tend to be a crop that is heavily sprayed with pesticide. 

Sea Moss: If you haven’t heard about this food yet, you can learn more about it in my Raw Pecan Pie recipe (with a bonus face mask recipe) or this video.  

Some quick highlights: sea moss has 90 of the 102 minerals our bodies need to thrive, including the 12 essential minerals such as selenium, calcium, potassium, and magnesium as well as Vitamins D, F, A, E, and K. It is also antimicrobial and antiviral, making it even better for the immune system. Since it has a mucilaginous consistency and supports mucus membranes like the digestive tract, it adds even more benefit to our immune system. Sea moss has even been used to help treat thyroid dysfunction due to the iodine content.

Dates: I almost always use halawy dates as they are my favorite. They are lovely for this recipe as they have a rich caramel flavor. If you are looking for the best dates you’ve ever had, check out Bautista Family Organic Dates. I have no affiliation with them – I just love their product. This company is local to southern California, family-owned, and their representative at the farmers market is patient in letting me practice speaking Spanish with him. 

Before diving in, I want to give you a few tips on making this process as smooth as possible. This recipe has a few steps to it, but don’t let that scare you off! If you are looking for a show-stopping seasonal dessert, you will want to give this a try. 

Assembly Tips

This recipe calls for dehydrated apples; if you have a food dehydrator, this will take about 10 hours, so I recommend giving yourself an extra day to get that done.

If you don’t have a dehydrator or want to cut down the time it takes to make this recipe, you can use a regular oven following the directions below. 

 

How to dehydrate the apples without a dehydrator

1. Preheat the oven to the lowest setting.
2. Place your prepared apple slices on cooling racks on top of baking sheets. Airflow is essential when it comes to dehydrating food. Stacking the cooling wrack on the cookie sheet will let air circulate the apples.
3. Place the baking sheets into the oven. Crack open the oven door about 2-inches so moisture can escape.
4. Oven-dry your apples for about 2-3 hours. The time will vary depending on your slices’ thickness, the moisture level in your apples, and humidity in the air. Begin checking after 1 hour. Flip the apple slices over and remove pieces that are done.

Let’s make this Pie!

Macadamia Nut Crust

• 3 cups macadamia nuts
• ⅛ teaspoon Celtic sea salt

This is the same crust I use for my Raw Vegan Lemon Meringue Pie, Raw Pecan Pie, and Raw Chocolate Pomegranate Cheesecake. 

Directions: 

1. Place macadamia nuts and Celtic sea salt in a food processor.
2. Process until all of the nuts are broken down, occasionally pausing to scrape nuts off the sides of the food processor. 
3. Be careful not to over-process as this will make the finished product too oily. You want a consistency that is soft and easily breaks apart but also holds together when you push it between your fingers.
4. Press the crust evenly into a lightly greased springform pan and set aside. You can use coconut oil to grease the pan.

Apple Filling

Step One

• 7 medium-sized apples (~30 oz weight of sliced apples)
• 2 1/2 tablespoons lemon juice
• 1 teaspoon liquid vanilla
• 1 teaspoon ginger

Step Two

• 1 1/4 cup apple juice

Step 3

• 1 1/2 cups apple juice
• 1-ounce sea moss, soaked
• 1/3 cup date paste 
• 1 tablespoon yacon syrup
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon liquid vanilla
• 1/8 teaspoon Celtic sea salt

Walnut topping

• 1 cup walnuts
• 1 1/2 ounces date paste
• 1/4 teaspoon vanilla
• 1/8 teaspoon Celtic sea salt

Or

• 1 cup walnuts
• 1 1/2 ounces of my date-caramel dip

Directions

1. Core and slice apples to about 1/4 inch thick. Toss with the lemons, vanilla, and ginger juice. Enjoy the incredible scent it creates!
2. Spread apple slices on a dehydrator sheet or two without overlapping for about 1 hour at 145 degrees F and then for another 10 hours at 115 degrees F.
3. Soak the dehydrated apple slices in the apple juice for about 1 hour or until soft. 
4. Strain the apples and reserve the liquid. 
5. Blend the sea moss with 1 1/2 cups of apple juice. Add the remaining ingredients and resume blending until smooth, thick, and slightly warm. 
6. Toss the mixture with the re-hydrated apple sices until well coated.
7. Pour everything into prepared pie crust and set in the fridge until firm, about 6-8 hours.
8. Optional, top with a dollop of coconut whip topping.

Walnut Topping Directions

1. Pulse all ingredients in a food processor until crumbly and walnuts are still slightly chunky. 
2. Spread over the top of the pie using your hands. 

What are your favorite fall seasonal desserts? Comment below!

Don’t forget to chew each bite at least 30 times!