This pie is completely raw and brilliantly healthy. It is also easy to get together and only takes some intermediate blender skills and a little spreading to create. No ovens or pastry-making required. It has all the glorious flavours of traditional apple pie, just in a different, more wholesome wrapping. There is more nutritional value tucked away in a small slice of this apple pie than in most main course plates.
Makes 8 – 10 big slices.
- Soak the dried apples in the apple juice for an hour.
- To make the crust, pulse all the ingredients in a blender until a rough crumble is formed. You will need to scrape down the sides with a spatula at least a couple of times. The crust is ready when it is sticky between your fingers – the fats will slowly be released as you blend the nuts. Gently press the crust down with your fingers into a shallow pie dish or plate roughly 23cm in diameter, with a loose bottom or springform action. Press down around the edge with a spoon to make it look neat and tidy, then 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. Pour in a little of the apple juice from the dried apples if the filling is too thick. 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