Caramel Apple Pie … Perfect for the Holidays!
This recipe starts out with lightly dehydrated apples. The extra step of dehydrating intensifies the flavor just a bit. This step is totally optional, though. Fresh apples in this are also perfectly tasty. If you decide to dehydrate, just peel the apples and slice them. Spread the slices on dehydrator sheets and dry for an hour or so on a medium setting until they’re starting to get a little leathery on the outside and have shrunken just a bit.
A bit of lemon juice in the filling gives a slight tartness but also prevents the apples from turning brown.
I’ve used maple syrup here. I much prefer it now over agave. It’s delicious and minimally processed, but it’s not raw. Use it at your own discretion.
Of course, the spices are what makes this over the top delicious. I used an off the shelf pumpkin pie spice and some extra cinnamon for this one. But you can make your own pumpkin pie spice blend. Here’s an easy one.
Raisins are in the filling and in the crust and make this super sweet and tasty.
Walnuts and raisins are processed together to make a healthy and oh so easy crust.
Almond butter makes a sweetly delicious and creamy caramel filling when blended with maple syrup and dates.
Caramel Apple Pie Raw Vegan Recipe
- 1 cup walnuts $3.00
- 1 cup raisins $1.00
- 5 apples peeled and sliced
- 1/2 cup raisins
- 4 tablespoons maple syrup or agave
- 4 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 4 tablespoons almond butter
- 2 tablespoons agave
- 4 tablespoons water
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.
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 one cup raisins until the mix starts to stick together. This takes a couple of minutes.
Press the mix into the bottom and 2 inches up the sides of an 8-inch springform 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 at least 2 hours before serving.
For extra creamy goodness, serve with a scoop of vanilla banana ice cream.
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