Raw Apple Caramel Pie

Now that the holidays are here, it’s fun to create delicious pies and treats. I found a bag of yummy sweet Fuji apples at Whole Foods and decided to make a raw apple caramel pie. I enjoy sweet apple pies and tart apple pies.  The variety of apple you use will determine how tart or sweet your pie will be. Enjoy the recipe!

Crust.
1 cup crushed raw pecans
1 cup crushed raw walnuts
2 T coconut butter (lightly melted)
1 T raw agave nectar
1/2 tsp Himalayan salt

Preparation:
Combine all ingredients in a food processor. Mix until crumbly and sticky. Place in a 9″ pie pan and spread and press evenly to cover entire pan. Dehydrate for 3 to 4 hours at 115 F degrees.

Filling.
1 lb. pitted Medjool dates
1 T organic vanilla extract (non-alcoholic)
1/4 cup water
1/4 cup raw agave nectar
1/4 cup lucuma powder
1/2 T ground cinnamon
1/2 tsp allspice/cloves
1/4 cup coconut oil
1/2 tsp Himalayan salt
1 cup raisins or mixed dried berries or currants

1 lb. Fuji or other similar flavored apples

Preparation:
Cover dates with purified water. Soak in the refrigerator overnight or for at least 6 to 8 hours. Do not discard water. Place all, except the last three ingredients, and the apples, in a high-speed blender. Blend on high until smooth and thick. While blending add the salt and the coconut oil. Blend again until smooth. Pour into a bowl and add the dried fruit. Mix well. Set aside.

Wash, core, peel (if desired), and thinly slice the apples. Set aside and drizzle some lemon juice over the apples to prevent them from discoloring.

Pour date mixture over the apples and mix well. Pour into pie shell and spread evenly. Decorate with whole pecans or apples. Place in freezer for up to three hours or more before serving. This pie is best served at refrigerated temperature. Serve with your favorite raw topping or ice cream.

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