Raw Apple Pie with Raspberries

What I love most about raw foods is that after mixing the ingredients, you can eat it immediately! This recipe was whipped up and made in less than 15 minutes.

Many of the recipes are best if you let them sit for some time. This allows the flavors to meld together and really taste their best.

Raw Apple Raspberry Pie

Crust:
2 cups pecans
1 cup walnuts
¾ cup pitted and packed, medjool dates

1. In a food processor, combine all ingredients until they become crumbly. Press half of the mixture into a 9” pie plate.

Filling:
2 cups raspberries
6 medium sized apples, separated
½ cup pitted and packed, medjool dates
¼ cup raisins
2 tsp cinnamon

1. Sprinkle the raspberries over the pie crust.
2. Peel and core all apples.
3. In a food processor, puree 2 of the apples, and remaining ingredients, until smooth. Pour this mixture into a bowl.
4. Chop the other 4 apples into large chunks and then process into small chunks in a food processor, making sure NOT to puree it into applesauce! Add to the puree.
5. Spread this filling into the pie crust.
6. Top with the remaining pie crust, sprinkling it over the tip like crumble.