We made this raw pie for a friend of ours the other day, and it was really, really yummy (we made one for us too!). I rarely bake desserts because the raw desserts are so fabulous, and are so good for you! You don't feel heavy and sick like you do after eating a big slice of baked apple pie with ice cream. It's a win-win situation! The only thing that would have made it better is if I could have gotten strawberries from my favorite farm (James went there, but they were sold out!). But, it was good nonetheless.
This recipe is from the "I Am Grateful" raw recipe collection:
For the crust and topping:
4 1/2 cups of raw pecans (do not soak)
3 Tbs of finely chopped, well-packed dates
2 Tbs cinnamon
1 Tb vanilla
1/2 tsp sea salt
For the filling:
5 cups sliced pink lady apples (or other very sweet variety)
3 cups sliced strawberries
1/4 cup lemon juice
1 Tb vanilla
pinch of sea salt
To make the crust:
Process the 3 cups of pecans with the cinnamon, vanilla, and sea salt for 1 minute in your food processor fitted withe the "S" blade. Then place in a bowl and add remaining 1 1/2 cups of pecans ( I would get the pecan pieces vs. whole pecans so it sticks together better). Press the crust into your pie pan setting aside 1 1/2 cups of this crust mixture for the topping.
To make the filling:
Combine all the ingredients in a bowl and mix well. Evenly distribute the filling on top of the crust. Then crumble the remaining crust on the top.