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Raw Caramel Apple Pie

What you need: 


5 apples, peeled and sliced 1/8-inch thick 
1/2 cup raisins 
4 tablespoons agave 
4 tablespoons lemon juice 
1 teaspoon cinnamon 
1/2 teaspoon pumpkin pie spice 
Crust: 1 cup walnuts 
1 cup raisins 
Caramel: 4 tablespoons almond butter 
2 tablespoons agave 
2 tablespoons olive oil 
4 tablespoons water

What you do: 

1. For filling, 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. 

2. For crust, 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. 
3. For the caramel, 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.

Preparation Time: 
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Lisa, is the whitish creamy topping in your third photo the vanilla banana ice cream? Is this mostly just frozen bananas blended with vanilla extract, or do you follow a recipe?

Can't wait to try the pie, although I can't tolerate that many raisins and may sub dates instead. Thanks for sharing!

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