Raw Deep Dish Caramel Apple Pie

By Chef:  Emily von Euw
Posted: February 10, 2016


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This pie is DELICIOUS. It’s sweet, decadent, cinnamon-y and made with 100% good-for-you ingredients including a lineup of nuts, oats, chai spices, fresh apples and dried fruit. Enjoy a solo slice or pair it up with some coconut vanilla ice cream for true bliss.


  • 1 1/2 cups walnuts
  • 1 cup oats
  • 1/2 cup ground flax seeds
  • 2 cups pitted dates
  • 1 tablespoon coconut oil
  • Pinch Himalayan salt
  • 1 cup pitted dates
  • Pinch Himalayan salt
  • 1/2 teaspoon vanilla powder
  • 3/4 teaspoon cinnamon powder
  • 3/4 teaspoon ginger powder
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • Scant 1/4 cup maple syrup
  • Scant 1/4 cup almond butter
  • Scant 1/4 cup coconut oil
  • 6 medium apples (I used a mix of Gala, Ambrosia and Spartan from BC Tree Fruits)


  1. To make the crust: grind the walnuts, oats and flax seeds into a crumbly flour in a food processor. Add the rest of the crust ingredients and process until it lumps together in a sticky mass; it should be able to hold its shape when pressed between two fingers. Press into the bottom and sides of a lined tart tin or 9″ springform pan and put in the fridge.
  2. To make the caramel: blend all the ingredients together until smooth; it should be thick like yogurt.
  3. Cut the apples into halves and core them, then slice thinly on mandoline slicer. The slices should be thin enough to bend without breaking. 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. Alternatively you could make mini deep dish tarts! Way less messy.