Deep Dish Raw Apple Pie
This Deep Dish Apple Pie is raw, vegan, and gluten-free! I love making this pie for my September birthday; it always feels like the perfect treat to celebrate the season. The crust is made from a blend of dates, walnuts, and shredded coconut, while the filling features thinly sliced apples tossed in a rich date caramel sauce. Best of all, this pie is healthy—there’s no added oil or refined sugar, so you can enjoy a delicious dessert that feels good to eat. It’s the perfect centerpiece for your fall gatherings or a special treat just for you!
Bite-Sized History
Did you know that apples are native to Central Asia? They didn’t reach America until European settlers brought them over. Apple trees became popular in Colonial America not only for their fruit but also as a way to claim land, as some colonies required settlers to improve their land or risk having it taken away. While crab apples are native to America, settlers found them less desirable and mostly used them for making cider.
Ingredients
Categorized for easy shopping list creation:
| PRODUCE | |
|---|---|
| Apples | 10-12 |
| Rosemary, fresh | 2 tbsp |
| Lemon, juiced | 2 tbsp |
| DRY GOODS | |
|---|---|
| Dates | 6 cups |
| Walnuts | 3 cups |
| Shredded Coconut, unsweetened | 1 cup |
| Coconut Milk | 2 tbsp |
| Honey | 2 tbsp |
| SPICES | |
|---|---|
| Cinnamon | 1/2 tsp |
| Vanilla Bean Powder | 1/2 tsp |
| Sea Salt | 1/4 tsp |
Cooking Tips
The apples should be sliced thin. If you have a mandolin, feel free to use that instead of slicing by hand. It’s best to use an apple corer to remove the core, but you can slice around it if needed.
You’ll need a springform pan to easily remove the pie from the dish.
Final Thoughts
This pie can made in as quickly as an hour, 30 minutes of prep and 30 minutes of soaking the apple in the pie filling. If you want to prep for the day ahead, you can let the apples soak overnight.
Deep Dish Apple Pie
Equipment
- Food Processor
- Blender
- Apple Corer
- Springform Pan
Ingredients
Crust
- 3 cups Walnuts
- 4 cups Dates
- 1 cup Shredded Coconut unsweetened
- 2 tbsp Rosemary Leaves fresh
- 1/4 tsp Sea Salt
Filling
- 10-12 Apples
- 2 tbsp Lemon Juice
- 2 tbsp Honey
- 2 tbsp Coconut Milk
- 1/2 tsp Cinnamon
- 1/2 tsp Vanilla Bean Powder
Instructions
- In a food processor, combine the walnuts, 4 cups of dates, shredded coconut, rosemary, and sea salt. Process until everything is well mixed.
- Press this mixture evenly into the base and sides of a springform pan, then place it in the freezer for about 30 minutes to firm up.
- To make the caramel sauce, blend together the remaining 2 cups of dates, lemon juice, honey, coconut milk, cinnamon, and vanilla until smooth.
- Slice the apples very thinly using a mandoline or a sharp knife, aiming for around 8 cups of apple slices. Transfer them to a medium-sized bowl.
- Pour the caramel mixture over the apple slices and gently toss to coat. Let the apples soak in the fridge for at least 30 minutes or overnight.
- Using a slotted spoon, transfer the apple slices into the pie crust, letting any extra liquid drain. Pack the apples tightly into the crust, pressing down lightly. Serve and enjoy!