Raw Vegan Apple Pie

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I want to shout it from the rooftop.  I want everyone to know how delicious and easy to make this decadent vegan apple pie is. Not only does this apple pie not have an ounce of cholesterol or cruelty, it’s also raw.  Yes, a raw vegan Apple Pie!


3 apples, peeled & cored
2 tbsp freshly squeezed lemon juice
2 tbsp sprouted oat flour (or old fashioned oats ground into a flour)
2 tsp pumpkin pie spice
dash sea salt
1/4 cup maple syrup

2 cups walnuts, soaked & dehydrated if possible
10 pitted dates, chopped
dash sea salt
2 tbsp oat flour


Thinly slice 2 of the apples lengthwise creating very thin strips.  Place the strips in a large bowl and toss with 1 1/2 tbsp of the lemon juice, oat flour,  pumpkin pie spice, salt and maple syrup.

Toss well to coat; careful to not break the apple strips.  Pour the remaining lemon juice onto the third apple, to keep it from oxidizing and turning brown.  You will be pureeing this apple after you've made the crust.

To puree, dice apple and place in food processor with a dash of pumpkin pie spice.  Blend until a chunky apple sauce consistency is reached.

In a food processor add walnuts and blend until they're all crumbled, about 10 seconds.  Add chopped dates and pulse to combine.  Remove the lid and scoop out about two tablespoons of the mixture.  With your hand form it into a ball, if it sticks together without crumbling apart then the crust is ready.  If it crumbles, place it back into the processor, add a teaspoon of maple syrup or another date, and pulse again.

Lightly cover the bottom of your pie plate with oat flour to prevent the crust from sticking too much.  Remove the crust mixture from the food processor, form it into a large ball and place the ball in the center of the pie plate.  Flatten the ball in the plate, covering the bottom as well as the edges to create the pie crust.
Pie assembly:
Now that your crust is ready, spread the pureed apple onto the bottom of the crust.  Layer the sliced apples on top of the puree creating a spiral of apples.  Start near the edge of the crust and work your way around and into the center so that all of the apples have been laid into the crust.

Enjoy immediately or allow the pie to sit for a couple of hours.  The latter is recommended because the filling will have a chance to soften and take on the flavors of the spices even more; that is, if you can wait.  If you have a dehydrator, place the pie in the dehydrator at 105° for 2 hours then enjoy!

About Jenné Claiborne

Jenné Claiborne is a self proclaimed addict of plant based food that is delicious, healthy and beautiful.  Her vegan foodblog Sweet Potato Soul was created as a way for her to share her immense passion for food, while deepening her instincts and skills in the kitchen. Coming from a family of fantastic home cooks who utilize love as their signature ingredient, Jenné certainly adds a lot of heart and soul to every dish she has the privilege to share with her blog's guests. Not long after the creation of Sweet Potato Soul, Jenné decided that her passion for food must be pursued as a career.  Realizing the need for a vegan cooking show, the Boston University trained actress put her life in the theatre on hold, and promptly began shooting her own show at the beginning of 2011.  The online cooking show can be found on the blog and on YouTube. Sweet Potato Soul, as a blog and cooking show, strives to inspire people to live healthier, happier and more passionate lives.  The recipes are full of flavor, energy, life and love.  Raw food plays an important part in the way Jenné eats.  After adopting a raw diet for a few months and experiencing unbelievable total wellness, it has become a point of interest to share raw creations on the blog.  Both Jenné's raw and cooked dishes are inspired by cuisines around the globe.  On the site you'll find recipes and stories from her recent travels in Thailand and Bali. Ultimately through Sweet Potato Soul, Jenné desires to leave readers feeling inspired, and hungry for more.

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