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Raw Vegan Apple Pie

by Cathleen Woods

This raw vegan apple pie hits the spot when you can't wait to use your fresh fall apples, but you want to avoid heating the kitchen with the oven, or you are avoiding regular flour. It's fresh and delicious, and I promise you won't miss the traditional warm apple pie.


Pecan Crust:

  • 2 cups raw pecans
  • 1/2 cup unsweetened dried coconut
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 cup raisins
  • 4 pitted medjool dates

Apple Filling:

  • 4 cups apples, peeled and thinly sliced
  • Juice of 2 lemons
  • 3/4 cup raisins, soaked in warm water for 20 minutes
  • 3 pitted medjool dates, soaked in warm water for 20 minutes
  • 1/2 teaspoon cinnamon

Maple Glaze (optional):

  • 1 tablespoon coconut oil, warmed until it's liquid
  • 3 tablespoons maple syrup
  • 1/2 teaspoon cinnamon


Coat the sliced apples with the lemon juice and set aside. This will help prevent the apples from turning brown.

To prepare the crust, combine the pecans, coconut, cinnamon, and sea salt, and process until finely ground in a food processor.

Add the raisins and dates (not the ones for the apple filling), and process just until combined (don't let it turn into a paste.)

Press the crust mixture into the bottom of a tart pan, making sure to cover the sides as well. Store the crust in the refrigerator until ready to use.

To make the apple filling, combine the soaked raisins and dates (without the water) with the cinnamon and pulse in the food processor until smooth. Remove and cover the apples with the filling.

To prepare your raw vegan apple pie, spread the pie filling over the prepared pie crust. If you want it to be a crumble rather than a pie, you can save some of the crust and sprinkle it over the top.

To really set the dessert over the top, in a small bowl whisk together all the ingredients for the maple glaze, until smooth. Sprinkle this mixture across the top of your finished apple pie.

Enjoy your raw vegan apple pie!

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