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Raw Dutch Apple Pie or Crisp

Raw Dutch Apple Pie or Crisp
6 cups Apples cored and sliced (6 med. Size Jonathan best)
32 honey dates
1/4 teaspoon Sea Salt
1 teaspoon Cinnamon
½ teaspoon Nutmeg
1/8 teaspoon Cloves
prepared nine inch pie crust (optional)

Slice the apples. Set 5 cups apples aside in a large bowl. Place the rest of the ingredients in blender with 1 cup sliced apples. Process until smooth. Place the contents of the blender over the 5 cups sliced apples. Toss together. Taste for seasoning. Adjust if necessary. Pour the pie filling into the prepared pie crust, or just into empty pan. Top with Crunchy Pie Topping. May also top with favorite Nut Creme if desired. May eat chilled, at room temperature, or place in dehydrator at 95 degrees all day for a warm pie in the evening. Refrigerate left overs.

Crunchy Pie Topping
1 cup chopped walnuts
1 Tablespoon Olive oil
8 Chopped dates
3/4 teaspoon Cinnamon
4 Tablespoons Coconut, unsweetened
dash of salt

Place all the ingredients into the food processor. Process until coarsely ground. Taste for flavor. Adjust if necessary. Sprinkle over pie or cobbler. Makes enough to cover 2 nine inch pies.


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