Raw Apple Pie In a Glass
Heathy Pace on Friday, October 16, 2009 
Around this time every year I am fortunate enough to get a huge box of freshly picked apples from friends who come to visit from Southern Ontario. Naturally, it's the perfect excuse to whip up something sweet and delicious! Today I've got 2 recipes to share with you featuring one of the finest of Fall's ingredients.
The first recipe, Apple Crumble Cake, comes from my Just Desserts ebook. It was inspired by my apple picking experience in New Zealand a few years ago. I only lasted a week at that job, and came away with a newfound respect for fruit pickers. It was hard work walking up and down tall ladders all day with a huge tub of apples strapped into the front of my body! I sure got my fill of delicious apples though, and in the process dreamt up all kinds of recipes to make as soon as I had a real kitchen again (the accommodation was pretty rustic in the orchard).
Apple Crumble Cake
Filling:
8 medium apples of your choice, peeled, cored and separated
½ cup pitted, packed dates
¼ cup raisins, soaked for a few hours
1 tbs lemon juice
1 tsp cinnamon
Blend 2 of the apples with the other filling ingredients, until smooth. Thinly slice the remaining 6 apples and fold into the blended mixture.
Crumble:
2 cups pecans
1 cup pitted, packed dates (8-10)
1 1/2 cups ground oat groats
2 tbs melted coconut oil
3 tsp cinnamon, 1/4 tsp sea salt
Process the nuts and dates. Add the rest of ingredients and pulse into a crumbly mixture.
Assembly:
Press 1/3 of the crumble mixture into the bottom of an 8” pan. Layer 1/2 of the apple mixture on top. Sprinkle another 1/3 of the crumble on the top, followed by the remaining apples. Finally, top with the last of the crumble.
Enjoy this way, or dehydrate for 6-8 hours at 115F to soften the apples. Slice and eat!
For Apple Berry Cake, spread 2- 3 cups fresh or frozen berries over the first layer of apples.
For an even more decadent treat, enjoy with a side of raw vanilla ice cream!
Onto the next item of business! Wanting something a wee bit different from the regular ol' apple pie, I came up with a "pie parfait". Super easy to throw together! It combines the filling from the crumble cake with a maple macadamia whipped cream, and chopped nuts in place of a pie crust.
Apple Pie Parfait
Filling: Same as crumble cake but process the 6 apples into small chunks instead of thinly slicing them.
Nut Crunch: Pecans
Roughly chop a desired amount of pecans (or other nut)
Maple Macadamia Whipped Cream
1 cup macadamia nuts
1/4 cup pure maple syrup
2-3 Tbs melted coconut oil
Seeds of 1/2 small vanilla bean
3 Tbs water
Blend all ingredients until smooth
Assembly: Layer the filling, cream, and nuts in parfait glasses!
Now here's a little poem with a glimpse of life lately in my northern neck of the woods. Written by my mom...
The sun reveals all to be thankful for
A multi-coloured, rich delicious harvest.
Or returning to the garden to pull carrots
I may even venture into the forest for some mushrooms
In this land so far from the parrots!
Instead I'm creating soups delicious!
With zucchini, red pepper, celery and herbs
How could it be more nutritious?
For more Autumn dessert ideas, check out this post featuring pumpkin pie bars and ice cream!
That's all the for now. It was Canadian Thanksgiving this past weekend so I'll most certainly be inspired to make something new and scrumptious, so stay tuned for more from your Loving Raw Dessert Diva, Heathy Pace!
And don't forget, leave comments and let us know how the recipe worked out for you.
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