Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
This is a delicious homemade raw vegan apple pie! This recipe is very easy and quick to make and is absolutely delicious. It is refined sugar free & gluten f.
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Blend 2 apples, dates, raisins, psyllium, cinnamon, and salt until smooth in the food processor with the "S" blade. Set aside in a bowl. In food processor chop the other 4 apples, be careful not to make a puree out of this, you just want small bits. Mix into the blended mixture. Spread into pie crust.
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Spiralize the apples with a spiralizer (use the fine spiralizer attachment to make thin apple noodles). Add to a bowl along with the remaining ingredients and combine well (you want the lemon juice to coat all the apple spirals to prevent browning). Transfer to serving jars. Optionally: top with coconut cream (leave a can of coconut cream in.
Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
Soak the dehydrated apple slices in the apple juice for about 1 hour or until soft. Strain the apples and reserve the liquid. Blend the sea moss with 1 1/2 cups of apple juice.
Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
Instructions. STEP 1: In a food processor, pulse the sunflower seeds and 1 cup of the raisins until finely ground. I have a cheap food processor, so this took quite some time. Optionally, add 1 to 2 teaspoons of raw honey or raw agave nectar to help the mixture stick together a bit more, and pulse a few more times. STEP 2:
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Scoop out a heaping tablespoon of the crust mixture into 12 muffin cavities and press the mixture down with your fingers to form a crust. Freeze: Place the muffin tin in the freezer to allow the crusts to set up while you make the filling. Make the apple pie filling: Soak the pitted dates in a small bowl with water.
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Roll out the bottom crust (to about 3mm), transfer it into a pie dish (ideally metal, as it gives a lovely crisp, caramelised pie bottom), and trim the excess pastry so that you have about 1 inch (2.5cm) of overhang. Place the apple pie filling into the pie crust. Make sure that the filling is tightly packed.
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Recipe Directions. 1. Place all crust ingredients in the food processor. Process until the mixture sticks together and the dates are well processed. 2. Dump crust mixture into your pie crust/glass dish. Press the crust down firmly in your dish with your hands. (Crust is now done.) 3.
Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
1/2 cup dates, pitted. 1. In a food processor, using the "S" shaped blade, blend the crust ingredients well. 2. Pat mixture into the bottom and sides of a pie plate, forming a crust. 3. Slice the bananas into 1/4" rounds, leaving 1/4-1/2 of one banana for the creamy filling.
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Preheat oven to 375℉. Set pie dough out to thaw if using storebought. Peel, core, and thinly slice the apples. Place in a large bowl as you go and toss with lemon juice. In a small bowl, mix together the sugar, brown sugar, cinnamon, nutmeg, ginger, and flour.
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To make the crust: in a food processor, pulse nuts into tiny pieces. Add the mulberries and do the same. Add the dates and pulse until they form into a doughy texture. Press that into a pie pan when ready. To make the filling layers: slice apples thinly, then blend all the ingredients for the second layer together.
Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
Meanwhile, make the filling: Peel and core the apples, then thinly slice them about ¼ inch thick (see the "How to slice apples" section above). Place the apples in a large pot with a lid or in a Dutch oven. Add in the cornstarch, sugar, cinnamon, ginger, salt, lemon juice and zest, and vanilla. Stir apples to combine.
Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
Pour in the apple mixture, and use a spatula to spread it evenly into the crust. Sprinkle the cinnamon-pecan streusel over the apple layer and return the pie to the freezer for one hour to set. Remove from freezer, slice, and serve. Store leftovers in your refrigerator.
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Mix the seasonings: in a small bowl mix together the white sugar, brown sugar, flour, and pumpkin pie spice. Sprinkle the sugar mixture over the apple slices and toss the apples well to evenly coat. Assemble the pie: roll out ½ of the pie dough to make the bottom crust. Line a 9" pie plate with the dough.
Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
Filling. Dice 2 apples. Toss apples in Maple Syrup, Cinnamon, Coconut Oil and Lime Juice then dehydrate 10-12 hours or overnight to create filling. Take dehydrated apples and 1/2 cup dates and add them to food processor, pulsing until small chunky filling is created. Place filling onto half of the base.
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Throw the caramel onto the apple slices in a big bowl and rub the caramel into them until they are all evenly coated. You may have leftover caramel. Let them sit for 30 minutes to soften. Fill your crust with the apples and let sit in the fridge overnight. Enjoy! Notes: the pie might be a little messy to cut so the sharper your knife, the better.
