Day 21 of my 28-day detox. Still hanging in there. Thank you to so many of you who sent me tips and raw recipes to try in response to my last post (mid-detox meltdown). You guys rock!
Tonight is our last detox class with instructor, Margaux Drake. After class, we’re having a “rawluck” (a potluck with all raw foods). I’m excited to see what everyone brings! Hoping to get some good ideas that will help me pull off the last 7 days of this detox. While searching for a dish to bring, I found a recipe for 5-Ingredient Raw Apple Pie on Ali Seiter’s Farmers Market Vegan blog. I tested it and, while it’s not really potluck-friendly (a little too messy and challenging to slice), it is definitely worth sharing with all of you.
Not only does this require just five simple ingredients, but it’s also quite easy and quick to prepare (especially if you have an apple peeler/corer/slicer thingy).
YIELDS ONE 9″ PIE
3 cups raw sunflower seeds
1½ cups raisins, divided
4 medium apples, peeled, cored and thinly sliced
1 Tbsp. cinnamon
1 Tbsp. apple cider vinegar
OPTIONAL: 1 to 2 tsp. raw honey (or raw agave nectar if you want to keep it vegan)
In a food processor, pulse the sunflower seeds and 1 cup of the raisins until finely ground. I have a cheap food processor, so this took quite some time. Optionally, add 1 to 2 teaspoons of raw honey or raw agave nectar to help the mixture stick together a bit more, and pulse a few more times.
Original recipe says to press two-thirds of the dough into the bottom of a pie pan, reserving the last third for the topping. I only used about half of the mixture, if that. It seemed to make more than I needed. It also seemed a bit crumbly, so I drizzled a little raw honey over the crust because I wasn’t sure it would hold together. In hindsight, I wish I would have added the honey to the mixture while in the food processor (as I noted in STEP 1).
Place the pan in the freezer to firm up.
Meanwhile, place the apple slices in a large bowl and set aside.
Using a food processor, blend the remaining half cup of raisins, cinnamon, apple cider vinegar and 3 tablespoons of water until smooth. My mixture never really got smooth – it was still kind of lumpy, but I probably didn’t blend it long enough. Didn’t seem to matter, though.
Pour the raisin mixture over the apple slices, gently stirring until well coated.
Remove the pie crust from the freezer and, working in circles from the outside in, layer the coated apple slices over the crust.
The original recipe said to press the remaining dough into as thin of a rectangle as possible, cut into strips and arrange them on top of the pie in a criss-cross pattern to form a lattice crust. I found this to be impossible, so I opted to just sprinkle some of the remaining crust mixture over the apple slices. All said and done, I had 1½ cups of the crust mixture left over (which I made into snack bites that I will post sometime this week).
I found it helpful to let the pie firm up in the freezer a bit before attempting to slice, as it can get a little messy.
I wasn’t the only one who enjoyed the pie – Hubs liked it, too. And speaking of Hubs, he took the week off and has been busy with several projects around the house, including my open pantry shelves that I’ve been wanting for quite some time now. I still have to paint the shelves and label my canning jars. Then I’ll snap some pics and share them with you :) One of the other projects he’s working on is our greenhouse. I can’t wait until next spring to begin growing my own veggies and herbs. I know NOTHING about gardening or greenhouses, so I’ve got a LOT to learn. If you know of any great books or online resources, I’d love to hear about them!