Raw Apple Pie

Raw Apple Pie
by Abby Cahn Anton

Crust:
2 cups raw almonds (ideally soaked and then dehydrated, but plain are okay)
1 cup raw walnuts (again, ideally soaked and then dehydrated, but plain are okay)
¼ cup raisins
2 medjool or other soft dates (pitted)
¼ tsp. Sunfire Salt
1 tbs. coconut oil
¼ cup coconut flour (optional)

In a food processor with “S” blade: finely chop almonds; add raisins, dates, salt and coconut flour and pulse until finely chopped and distributed; add walnuts and coconut oil and pulse again, making sure not to over-process – it should be grainy and slightly sticky. Empty into 9” pie dish and press into dish, bringing up the sides.

Filling:
6 medium apples, cored and cut in chunks (I like tart ones like macintosh)
4 tbs. prepared Irish moss (gelling agent – if you don’t have it you may substitute add’l ground flax, ground chia and/or coconut oil)
8 medjool or other soft dates (pitted)
½ cup raisins
1 tbs. coconut oil
4 tbs. raw agave nectar (or equivalent quantity of other raw, low glycemic sweetener)
½ tsp. vanilla extract (or equivalent quantity ground vanilla bean)
3 tbs. raw apple cider vinegar (or 2 tbs + 1 tbs fresh squeezed lemon juice)
4 tbs. freshly ground flax or chia seed
2 tsp. cinnamon
2 tsp. allspice
dash cloves
½ tsp. Sunfire Salt
1 tbs. Sunfire Ultra Tocotrienols (optional)
½ tsp. Pure Radiance C powder or camu camu powder (optional)

In a food processor with “S” blade: purée apples and Irish moss, adding dates and raisins halfway through the process; add remaining ingredients and process until smooth. Pour into prepared crust and spread until evenly distributed. Chill until served. Best prepared 8 – 24 hours in advance.