THE BEST DEEP DISH RAW APPLE PIE YOUR GRANDMOTHER NEVER MADE!

Traditional Cooked Apple Pie!

An early morning inspiration, call it!

What else are you going to do when you awake at 4:45a.m., but make APPLE PIE!

I can just smell the apples and cinnamon baking.... 

...NOT!

This is RAW DEEP DISH APPLE PIE, baby!  Hand crafted and made from SCRATCH!

Cliff said, "WOW, this is AMAZING!"

Guaranteed to be the....

THE BEST DEEP DISH RAW APPLE PIE YOUR GRANDMOTHER NEVER MADE!

by Raw Chef Michelle Schulman

Equipment:

• Vitamix
• Food Processor
• Knife
• Lemon Reemer
• 2 Large Bowls
• 10" Pyrex Deep Dish

CRUST

To Food Processor with S blade:

• 1 cup brazil nuts (Or pecans or walnuts!) unsoaked.  (I had brazil so that's what I used.)
• 8 pitted Medjool dates
• 2 pinches of Himalayan Salt

Process nuts, dates and salt for about a minute, until the mixtures resembles buttered moistened graham cracker crumbs.


Transfer "crumbs" to a 10" Pyrex dish and flatten out with your fingers to form a crust on the bottom.  Set aside.  

CINNAMON VANILLA DATE CREAM

This will act as a binder for the apples and also flavor and sweeten them deliciously!


To your Vitamix Blender, add:

• 8 pitted Medjool dates
• juice of 1/2 lemon
• 2 tsp of good vanilla
• 1/8th tsp of fresh ginger (a very small piece)
• 5 shakes of cinnamon
• 1/2 cup of water, added in two parts.

Add first 5 ingredients to Blender.  Add the 1/4 cup of water and begin to blenderize date mixture on HIGH SPEED.  After about 30 seconds, add the other 1/4 cup of water.  Blenderize the dates until a very smooth brown cream forms, scraping down sides of Vitamix, if neceesary.


Pour Date Cream into a large empty bowl and set aside.  

PREPARE APPLES

Peel and core 4 sweet apples.  I used 3 Fuji and 1 Braeburn.

TIP: As you work, you may want to add the peeled, cored apples to another bowl of acidulated water (water and lemon juice) until you have peeled and cored all of the apples.  


When all of the apples are peeled and cored, wipe or rinse out your Cuisinart Food Processor, and change out the blade to the Shredder Blade.


Dry apples off, if necessary.


Shred the apples in the Cuisinart.


Immediately, transfer the shredded apples to the bowl with the Date Cream and mix together thoroughly, coating each piece of shredded apple with the sweet lemony, cinnamony, vanilla cream.


Transfer the apple mixture onto the top of your deep dish Nut crust.  Pat down apple mixture evenly. Sprinkle the top with more cinnamon, if desired.  Raisins, coconut, vanilla cashew cream squiggles or orange slices might be nice decorations for the top of your deep dish pie if you are serving this for guests or at a potluck.  To store, immediately cover with Saran Wrap, patting the Saran down to make contact with the top of the pie to keep it freshest, and refrigerate.

Lasts one week.  Serves 6.    
        

This example of "raw deep dish apple pie" comes from Raw Chef Penny Shack at www.yumuniverse.com !  I didn't take a picture of mine, so here's a picture of hers to give you an idea!  Her version has a top crust.  And Penny chose not to peel her apples.  It's totally up to you!  If you'd like to create a top crust for my version, double the crust recipe, use half  as the bottom crust and sprinkle 1/2  on top and pat down!  Mmmmm!    

If you try this recipe, please let me know!!!!

xoxox Michelle Joy

LaSoprana@aol.com