Harvest Raw Vegan Apple Pie

“These are apples.” Late in the picking season, I spotted an apple hardly within my reach, and immediately grabbed, twisted, and then snapped the skin with an enormous bite. Juicy, crisp, tart at the end, and nothing like anything I’ve ever plucked from a produce isle. Sun ripened on the tree, and a refrigerator virgin. If I were Eve, I would have done it all over again.

Apples are the sacred American fruit. After our colonial ancestors came to America, the apple was the only local fruit that could yield some good booze. Local grapes were only good enough for jam, and as the Plymouth colony learned, pumpkins aren’t for making ale. It was the apple that caught on, and Johnny Appleseed spread through America’s heartland. At the time the apples were not graphed, and random tart crab apples reigned. The fruits of Johnny’s labor were used solely for the cider that was consumed far more often than water. Yet, nothing says America like apple pie.

I can’t imagine baking these succulent fruits in my oven, plus we are enjoying a splendid week of Indian Summer. This is my favorite apple pie recipe because I favor this sweet, nutty crust to a pastry crust.

Harvest Raw Vegan Apple Pie

Filling:

5 apples peeled and sliced (I use a mandoline slicer to get consistent, thin slices)

3/4 c raisins

1 ts cinnamon

1/2 tsp cardamom

Juice of one orange

1/2 tsp vanilla extract

3-4 dates, soaked

Crust:

2 c walnuts

8-10 dates, soaked for 1 hour

1/2 tb salt

Toss the apples with cinnamon and cardamom in a large bowl. Set aside.

Pour orange juice, dates, and vanilla in to a high speed blender. Blend until syrup consistency. Add water if needed. Toss with apples. Set aside.

Blend walnuts and salt in the blender to crumbs. Add dates. Blend to dough. Press in to a pie pan. Pour apple mixture inside. Enjoy right away, or chill for later. Top with your favorite vegan ice cream or coconut cream!