I used to love my mum’s apple pie when I was growing up (yes I know I am still growing). It just brings me so many happy memories about my mum and my childhood; being around in the kitchen and smelling the sweet and buttery crust and fresh apple sauce, being near the oven and waiting the pie to be done… I love remembering about it and whenever I miss my mum, making an apple pie is one of the things I do to enjoy her company in spirit. I enjoy her presence with the sweet and rich aroma.
Although My mum’s apple pie was never gluten free or dairy free it was always full of love and care. I made this as a raw (no bake) gluten free, dairy free, no added sugar version and it turned out to be quite satisfying. I won’t lie to you and say that it tastes exactly like the traditional baked ones, but I actually quite liked how this turned out. It is rich and sweet but not too heavy or mushy. Because I sliced apples into very thin slices and added almond caramel op top with cinnamon it was very flavoursome.
Enough photos, Lets see how I make it!
- 2 Cups Walnut
- 1 Cup Dates
- Pinch of Sea Salt
- 5 Small to medium thinly Sliced Apples(as thin as possible)
- Lemon Juice from 1 fresh lemon
- 4 Tbsp Raw Honey or Coconut Nectar
- 2 tsp Cinnamon
- 2 Tbsp Almond Meal
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Water
- 2 Tbsp Raw Honey or Rice Malt
- Pinch Sea Salt
- Pistachio Pieces
- Coconut Flakes (Not Raw)
- Dump all ingredient for crust in a blender and pulse and stop until it has a sticky and doughy consistency
- Put the mix in a pie dish (6-7"). Press down using finder tips
- Once the apples are all sliced up (I used a multi blade slicer) put them in a container box with the rest of ingredients, close the lid, shake and mix well and set aside while making the caramel.
- If you want extra flavour in your apple pie I suggest you dehydrate using a dehydrator or put them in the lowest temperature in oven for a couple hours
- Mix all the ingredients in a blender until smooth
- Place the flavoured apple slices on top of the base nicely and garnish with the Caramel, pistachio pieces, Mulberries and Coconut flakes (No need to use any of those ingredients, so be creative with your garnish)
I actually did place the apple filling in the oven at the lowest temperature for a couple hours because I had something on. I think that it did contributed to the richness of the flavour and soften the apple quite a bit too. Make sure to use sweet apples like pink lady or fuji for better flavour 🙂 If you like fruity dessert you might like my Fruit Cube or Coconut Yoghurt Kiwi Breakfast too.
Love to hear from you.
With Love and Gratitude,