Crisp Raw Apple Pie Recipe

Name: Crisp Raw Apple Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups walnuts or pecans; 1 1/2 cups shredded unsweetened coconut; 1 cup medjool dates, pitted; 1 teaspoon alcohol-free vanilla extract or 1/2 vanilla bean; Pinch of sea salt; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground clove; 1 cup blueberries (or pomegranates); 1 apple; 1 teaspoon cinnamon; 1 teaspoon alcohol-free vanilla extract or 1/2 vanilla bean; 2 Tablespoons chia seeds; 2 apples, sliced thin; 1 cup walnut or pecans; 3 medjool dates, pitted; 4 drops Wild Orange Essential Oil

Servings: persons

1 1/2 cups walnuts or pecans
1 1/2 cups shredded unsweetened coconut
1 cup medjool dates, pitted
1 teaspoon alcohol-free vanilla extract or 1/2 vanilla bean
Pinch of sea salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground clove
1 cup blueberries (or pomegranates)
1 apple
1 teaspoon cinnamon
1 teaspoon alcohol-free vanilla extract or 1/2 vanilla bean
2 Tablespoons chia seeds
2 apples, sliced thin
1 cup walnut or pecans
3 medjool dates, pitted
4 drops Wild Orange Essential Oil

1
To assemble the crust, put all ingredients in food processor and process until well mixed and sticky.
2
Line a 10-inch pie pan with extra-virgin olive oil.
3
Pour crust into pan and pat firmly into place.
4
Use your hands to bring the crust up the sides of the pie pan, all the way to the rim.
5
To make the filling, put the apple in food processor and pulse until finely chopped.
6
Combine apple and blueberries/pomegranates in large bowl and mash with fork.
7
Add chia seeds, vanilla and cinnamon and mix well.
8
Fill the pie crust with the filling and smooth evenly with a rubber spatula.
9
Finally, for the topping, use the food processor or a mandoline to slice the apples paper thin.
10
Layer the sliced apples on top of the filling in a circular, overlapping pattern.
11
In the food processor, combine walnuts, dates and orange essential oil and pulse until finely ground.
12
Sprinkle the walnut, date and orange mixture on top of the sliced apples.
13
Serve cold.

837

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups walnuts or pecans, 1 1/2 cups shredded unsweetened coconut, 1 cup medjool dates, pitted, 1 teaspoon alcohol-free vanilla extract or 1/2 vanilla bean, and more.

Yes, Crisp Raw Apple Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crisp Raw Apple Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions