Raw Apple Pie Food

RAW APPLE CAKE

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 inch pan.
• Chop apples finely and place into a large bowl. In a separate bowl, beat eggs and oil together and pour over apples. Let stand while mixing the dry ingredients.
• in a medium bowl, mix sugar, flour, 1 teaspoon salt, cinnamon, nutmeg and baking soda. Fold into apples, eggs and oil and mix well. Batter will be thick.
• Pour into prepared 9x13 inch pan, and bake at 350 degrees F ( 175 degrees C) for 45 minutes. Once cool frost with Cream Cheese Icing.
• To Make Cream Cheese Frosting: In a medium bowl, combine cream cheese, milk, vanilla and pinch of salt. Gradually add sugar, beating until frosting is smooth. Add additional milk, 1 tablespoon at a time, until frosting is desired consistency.

CRISP RAW APPLE PIE

Steps:

• To assemble the crust, put all ingredients in food processor and process until well mixed and sticky. Line a 10-inch pie pan with extra-virgin olive oil. Pour crust into pan and pat firmly into place. Use your hands to bring the crust up the sides of the pie pan, all the way to the rim.
• To make the filling, put the apple in food processor and pulse until finely chopped. Combine apple and blueberries/pomegranates in large bowl and mash with fork. Add chia seeds, vanilla and cinnamon and mix well. Fill the pie crust with the filling and smooth evenly with a rubber spatula.
• Finally, for the topping, use the food processor or a mandoline to slice the apples paper thin. Layer the sliced apples on top of the filling in a circular, overlapping pattern. In the food processor, combine walnuts, dates and orange essential oil and pulse until finely ground. Sprinkle the walnut, date and orange mixture on top of the sliced apples. Serve cold.

60-MINUTE APPLE PIE RECIPE BY TASTY

Steps:

• Place a baking sheet in the oven, then preheat the oven to 425°F (220°C).
• Peel the Golden Delicious and Gala apples, then slice into ⅛-inch (3 mm) thick wedges. Transfer to a large bowl.
• Add the brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt to the bowl with the apples and mix until the apples are well coated.
• On a lightly floured surface, roll out a pie dough round to a 10-inch (25 cm) circle. Roll the dough around the rolling pin, brushing off any excess flour, then unroll into a 9-inch (24 cm) pie dish, making sure the dough is centered. Fill with the apple mixture. Refrigerate while you prepare the top crust.
• Roll out the remaining pie dough round to a 12-inch (30 cm) circle. Cut out 6 1-inch (2.54 cm) strips and 8 ½-inch (21 cm) strips.
• Lay the longest 1-inch (2.54 cm) strip vertically over the center of the pie, then 2 more 1-inch (2.54 cm) strips on either side. Place 2 ½-inch (6.5 cm) strips between each set of 1-inch (2.54 cm) strips. Fold back the 1-inch (2.54 cm) strips and place another 1-inch (2.54 cm) strip horizontally across the pie about ⅓ of the way down. Fold the vertical 1-inch (2.54 cm) strips back down. Continue adding the remaining ½-inch (1.24 cm) and 1-inch (2.54 cm) strips to create a lattice top.
• Roll the excess dough around the edges inward toward the pie, tucking the ends in. Use your index finger on one hand and thumb and index finger on the other hand to crimp the edge. Brush off any excess flour, then brush the egg wash all over the dough. Sprinkle the raw sugar on top.
• Brush the pie with the egg wash and sprinkle with the raw sugar. Cut four slits in the top of the pie to create a vent.
• Carefully remove the hot baking sheet from the oven and place the pie dish on top, then return to the oven and bake for 40 minutes, covering with foil halfway through, until the crust is golden brown and the juices are bubbling.
• Let the pie cool completely before slicing and serving.
• Enjoy!

RAW APPLE PIE

Steps:

• Soak raisins in distilled water.
• Using food processor, combine crust ingredients; press into pie pan.
• Place all filling ingredients (including water and raisins) into food processor, and pulse until a medium coarseness is achieved.
• Place filling into pie crust, sprinkle with coconut if desired, chill and serve.

ANI'S ALL-AMERICAN APPLE PIE

Steps:

• 1. To make crust, pulse almonds and salt in food processor until nuts are in small pieces. You want your crust to have chunks of almonds in it, so don't overprocess. Use some of the finer powder to "flour" the bottom of your pie dish.
• Slowly add dates into processor in small batches to mix with almond bits. The dates will bind the almonds to form a dough. Press dough into the bottom of "floured" pie pan. Set aside (and try not to eat all your crust while you're preparing everything else!) :).
• 2. To make syrup, place orange into your blender first. Then add dates and blend. If needed, add small amounts of water to help everything mix well (I haven't "needed" this, but like to add the water to make more volume of the syrup). Set aside.
• 3. To make filling, place sliced apples in a large bowl with raisins. Toss with cinnamon and syrup. Spoon filling into pie crust.
• Will keep for two days in the fridge (I've kept it longer, but I have low standards).
• For 16 servings, per serving: calories 230, protein 5g, carbs 39g, fat 8g, sugar 21g.

RAW APPLE PIE

Steps:

• Prepare the pie crust according the recipe and press into a 9-inch pie plate. Place 1/3 of the apples and all the salt, cinnamon, dates, and vanilla powder in a food processor. Process the mixture until it is almost the consistency of applesauce. Continue adding apples, processing only until apples are chopped into small to medium sized pieces. Add raisins to the mixing bowl. Stir in ground flax seeds, mix well, and set aside for 15 minutes. The raisins and flax seeds will soak up the juice from the apples. Pour the apple mixture into the prepared pie crust.
• Place almonds in a food processor and process until mixture resembles flour. Add salt and vanilla powder to the almonds and process well. Add pecans, walnuts, and dates to the food processor and process just until combined. Press the mixture into a 9-inch glass pie pan. The crust may be made ahead of time and refrigerated or frozen.