Caramel Apple Pie
Difficulty 5 minutes Serves 6
It's FAR easier than you might imagine to make an amazing raw apple pie! This recipe by Lisa Viger of Raw on $10 a Day or Less is so wholesome and contains ingredients that you'll be able to track down with little effort or planning. If you've never tried letting your raw apple pie filling marinate and soften up in the dehydrator beforehand you've been missing out! This step will take your creation to the next level. Top your pie with a generous scoop of raw vanilla banana ice cream. A totally yummy and highly adaptable recipe for the upcoming Holiday season ahead!
Ingredients crust: 1 cup walnuts 1 cup raisins filling: 5 apples 1/2 cup raisins 4 tablespoons agave 4 tablespoons lemon juice 1 teaspoon cinnamon 1/2 teaspoon pumpkin pie spice caramel: 4 tablespoons almond butter 2 tablespoons agave 2 tablespoons olive oil 4 tablespoons water
Directions 1) Peel and slice the apples into pieces about 1/8 in thick.
2) In a lidded container (I used a zip lock box), toss the apples and 1/2 cup raisins with the agave, lemon juice, cinnamon, and pumpkin pie spice until well coated.
3) Spread out on a lined dehydrator sheet and dry for about 2 hours, stirring once or twice. This isn't meant to dry the apples, but to soften them and let the flavor intensify.
In a food processor fitted with the "S" blade, process the walnuts and 1 cup raisins until the mix starts to stick together. This takes a couple minutes. Press the mix into the bottom and 2 inches up the sides of an 8 inch spring form pan. Put in the freezer for a half hour to firm.
In a bullet type blender, puree the almond butter, agave, olive oil, and water until very smooth.
Spoon the apple mixture from the dehydrator into the chilled pie crust and pour the caramel evenly on top. Chill for another half hour, if desired. For extra creamy goodness, serve with a scoop of vanilla banana ice cream.