Paleo Apple Pie, Gluten-Free-Raw

Apple pie is a classic dessert, perfect for any special occasion or holiday. This paleo and gluten-free version is made from raw ingredients and is dairy-free. Make sure to top it off with some delicious dairy-free Coconut Whipped “Cream,” which I have added at the bottom. Splurge like me by adding some dairy-free ice cream topped with dark chocolate. These flavors will dance in your mouth!
yield:
servings:8
prep time:6 hr 0 min
cook time:
ready in:6 hr 0 min
TinaTurbin
Tina Turbin is a celiac advocate, researching and writing about the Paleo diet (inherently gluten-free and grain-free), as well as focusing on developing healthy Paleo gluten-free recipes. Tina is an award winning Paleo recipe developer www.PaleoGlutenFreeRecipes.com and author of the well-known and multi-award winning children’s titles, Danny the Dragon. Tina is the founder of www.GlutenFreeHelp.info, voted #2 .info site the in world in 2009; turning the site over in 2012 to her celiac daughter, Miranda Jade Turbin.Follow Tina on:Facebook - tina.turbin Twitter - @tinaturbin Pinterest - tinaturbin LinkedIn - tinaturbin Instagram - PaleoGlutenFreeRecipes YouTube at glutenfreehelp
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Ingredients
  • CRUMBLE INGREDIENTS
  • 1 ½ cups pecans (pieces or whole)
  • 2 teaspoons honey
  • 1 ½ tablespoons cinnamon
  • 1 ½ tablespoons carob powder
  • ½ tablespoon date sugar
  • APPLE PIE SAUCE INGREDIENTS
  • ½ teaspoon clove, ground
  • 2 teaspoons cinnamon
  • ¼ teaspoon allspice
  • 2 teaspoons vanilla extract
  • ½ cup cashews, soaked 3 hrs
  • 1 teaspoon orange peel, fresh or dried (You can find it dried in spice sections of most gourmet markets.)
  • ¼ teaspoon cardamom
  • ¼ cup currants (or raisins)
  • ¾ cup water
  • 1 tablespoon date paste
  • ½ teaspoon salt
  • COCONUT WHIPPED “CREAM” INGREDIENTS (Prepare third)
  • 3 medium young Thai coconuts, meat only (3/4 to 1 cup meat total)
  • ½ cup coconut oil, firm (best to use Raw Skinny Coconut oil!)
  • ⅛ cup honey or to taste
  • 2 tablespoons vanilla extract
  • ¼ teaspoon salt
  • APPLE FILLING INGREDIENTS (Prepare last)
  • 4 medium apples, cored and cut into large pieces (optional: soaked in Kahlua or rum)
  • ½ teaspoon sea salt (brings out the sweetness)
  • 1 tablespoon lemon juice
Directions
  • Grind first set of ingredients in a food processor until finely textured, but don’t over grind or else they’ll release too much moisture (about 15-20 seconds of grinding depending on equipment).
  • On a Teflex dehydrator sheet, lay out the mixture so that it is as thin and evenly spaced as possible.
  • Dehydrate for 4-5 hours, and reserve extra for later use on topping.
  • APPLE PIE SAUCE INSTRUCTIONS
  • Using a very high-powered blender, blend all of the above until very smooth.
  • Keep the mixture reserved in the blender for later use.
  • COCONUT WHIPPED "CREAM" INSTRUCTIONS
  • Blend all the ingredients in a high-powered blender until very smooth.
  • Place into a storage container and refrigerate for later use. (Stays good for up to 3 weeks.)
  • APPLE FILLING INSTRUCTIONS (Prepare last)
  • Just before serving, pulse the ingredients listed above a few times in your food processor just to roughly chop the apple pieces into a chunky consistency.
  • APPLE PIE ASSEMBLY
  • Re-blend the apple pie sauce on a continuous run for 1-1 ½ minute to warm the mixture.
  • While blending, in a serving casserole dish (1-cup size) or large ramekin, place the pulsed apple filling leaving about an inch from the top for the crumble.
  • Spoon 2-3 tablespoons of the crumble over the apple.
  • Add a dollop of the Coconut Whipped “Cream” over the crumble and add a dash of nutmeg or add some dairy-free ice cream and some homemade chocolate syrup (no sugar), as I did in the above recipe.
  • Enjoy!

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