Raw Apple Pie

An all-American favorite, apple pie is another staple at a summer cookout or barbecue.  It's super easy to make, with ingredients you may already have on hand, so you can put it together quickly if you're invited to a last-minute get-together.  Serve it without mentioning that it's raw & you may be surprised that most people won't even notice it's not cooked.  It tastes amazing & won't leave you feeling sluggish.  If there's any left, it's even great for breakfast!

Pie Crust:

1 C pecans, dry

1 C pumpkin seeds, dry

1 tsp Himalayan or sea salt

1 C pitted dates

Syrup:

1 orange, peeled

1/2 C dates, pitted & soaked

2 T cinnamon

Splash of water, as needed

Filling:

5 C apples, seeded & grated (about 5 or 6 apples)

1 C raisins

To make the crust, process nuts & salt in food processor into a chunky flour, before nuts begin turning to butter; avoid over-processing.  Use a small amount to “flour” the bottom of your pie pan.  Add dates & process until mixed well.  The mixture should be somewhat fluffy yet hold together when pressed.  Press into bottom of pie pan; set aside.

To make the syrup, blend the orange & dates in a high-speed blender, adding a small amount of water only if needed to mix thoroughly.  Add cinnamon & pulse briefly.  Place syrup in large bowl, add raisins & stir; set aside.

Core, quarter & grate apples.  Add to bowl with other ingredients & stir.  Spoon filling into pie crust.

Variations:

You may use other nuts or seeds for the crust, such as almonds, sesame seeds or walnuts.  Slice & peel apples instead of grating, & use dried cranberries, cherries & currants instead of raisins, & figs instead of dates.  Adjust the ingredients & spices if desired; for example, lime & coriander instead of orange & cinnamon is an unusual yet delicious flavor combination not expected in an everyday apple pie.  You may also prepare it as a cobbler instead of a pie, with the filling on bottom & the crust crumbled on top.  Experiment & have fun!