Two years ago at our Yoga Therapy Training, I served a gluten free, dairy free, no sugar added, homemade apple pie. The recipe was requested. It has taken me these years, but at long last, here, finally, it is.
Unfortunately, when I first came to write it up last month I couldn’t find the recipe. Fortunately, that meant I had to try it a few times before it came right again, and that meant a lot of apple pies this autumn. Yes, we are blessed!
The saying An apple a day… is truer than ever. Apples support your liver to help your body process and releases toxins in our air, water, food – more important now than ever. Apples help clear your colon, also more important than ever – as everyone, even mother earth, needs extra support now in eliminating waste.
Apples are good for your blood, eyes, skin. Apples are cool, so they are Pitta-reducing and anti-inflammatory. They are sweet, so they are Vata-reducing and tonifying – especially when sliced, tossed in fresh lemon juice, and sprinkled with cinnamon, as in this recipe. They are also light enough to be good for Kapha, reducing blood sugar and helping you feel full with less, thanks to so much fabulous fiber.
That makes apples tridoshic, meaning they love everyone, so everyone gets to enjoy this super food, super “free”, super pie!
Be sure you use your favorite apple. Since they aren’t going to be cooked, they will taste in the pie the way they taste in your hand when you eat straight from the fruit basket. I used “Sweetie” apples, but anything fresh, crunchy and sweet will be good.
For the decoration, I wanted some red so used a Fuji, but a crispy green apple would give a lovely color, too.
I added a bit of almond butter to make it an extra high protein, high fiber, high nutritional meal I could have for breakfast, or for the kids as a midday snack. The almond butter makes the filling a bit more caramel-y, but if you feel that is too nutty for you, leave it out. It’s still great.
Also, if you are allergic to nuts you can skip the pecans and just make a crust of dates. Yes, just dates. Or, if it’s safe for you, add a tablespoon of coconut oil, and/or toasted sunflower seeds,
If you want it fully raw, skip the pecan toasting. I’ve done it that way and it works, too. But toasting draws the divine essence from pecans, giving golden, nutty grounding to the crisp, sunburst of the apple.
Easy, Almost Raw Apple Pecan Pie
2 c Pecans
10 Medjool Dates, pits removed
1 T Coconut Oil
A hearty pinch of Himalayan Salt
A pinch of Cinnamon
A dash Nutmeg
6 Medjool Dates, seeds removed
1 Lemon, juiced
2 T Almond Butter, optional
1 T Raw Honey, also optional
1 hefty pinch of Himalayan Salt
1 hearty dash of Cinnamon
1 light dusting of Cardamom, optional
1/4 c Chia Seeds
To make the crust:
Toast the pecans until they are very lightly brown. Put them aside. In your electric blender, macerate the dates. Add the coconut oil and spices and mix. Toss in the pecans and pulse lightly three times, just enough to break up and integrate with the dates, but careful not to turn this into pecan butter.
Press the crust into a pie dish (mine is 9.5″). Cover with a plate facing up so the slight bowl of the plate presses into the crust and so that the crust is entirely covered. Place in your refrigerator if you have a few hours before filling, or into your freezer if you don’t.
To make the filling:
Again, start with the dates. Blend on high speed until they are completely mashed. Juice your lemon and set aside 1 tablespoon for later. Add the lemon juice, almond butter honey and spices to the dates and blend well. Slice your apples and add. Blend until the mixture starts resembling a very chunky apple sauce. Add the chia seeds. Pulse a few times to blend thoroughly. Pour this mixture onto the pie crust. Spread evenly. Cover (I turn the plate that was sitting on the crust over and use to cover) and place in your fridge. Allow to set at least four hours.
This doesn’t need a topping, but if you like the apple rose on top, just core an apple and slice very, very thin. To keep the slices from browning as you slice, put each slice as you cut into a bowl with that remaining lemon juice. Once all the pieces are cut and in the bowl, sprinkle a dash or two of cinnamon and toss. The set each piece, one by one, in an overlapping circle around the outer edge. Continue making smaller circles towards the middle until the pie is covered. Then set a pecan or a few thin slices of lemon rind in the very center.
This is so simple and so quick: apart from the 4 hours in the refrigerator to let the chia seeds do their work, you can make this start-to-finish in 15 minutes.
I guess you could call this a trick on a treat, because it seems like dessert, yet it’s delightfully good for you. Let me know if you try it, and any variations you enjoy. I am also curious to know what sort of tricks for treats you have on autumn’s hallowed e’ens?
I love that picture of you, good times
Thanks, Jacky. Sometimes I wish we climb right inside our photos and live there together again for a while… Love to you, always!
I love the toasted pecans in this and that apple filling looks divine. And yes, I would definitely enjoy this for breakfast as much as dessert. Thanks for a great Autumn dessert recipe, Laura!
Thank you, Katie. Memory tastes of home?
I have had this and it is delicious!!!!
Thank you, Ji!
You are amazing! I love you!
And I, in fact we – an entire community of bright, beautiful beloveds – we love you! Thanks, Amanda!
This dessert is so fantastic! I was hoping you would post the recipe and here it is 🙂
Eva, You and I are starting to look alike! Whee!
I was lucky to eat it and it is delicious! The perfect balance in the ingredients make it a joy to eat. It awakens all the senses. It is nourishing and satisfying. Thank you for sharing the recipe.
Thank you, Sophie. You are a star for helping with the taste-testing. I am posting the photo of you apple pie sampling to Instagram. Thanks for all you are and all you do.
Yummmm! For us uber Vatas, could this pie be baked? Or perhaps the apples could be stewed in advance? Love the ingredients.. and you’re so beautiful in all your hues including being silly! xoxo
Thanks, Rebecca! Yes, you could stew the apples, mix in the seasonings and stir in the chia just before pouring into the crust. That would be especially delicious and still so quick and simple. Thx!
I do wish I had someone or many someones to share this with. And I do love my apples. Especially Honeycrisps in the fall. Expensive but wonderful. I’ll never go back to Delicious. My second fav is Fujis.
Hugs and thanks and love,
how about we share it together in two weeks on the homestead? you are such a honey crisp yourself, and we love you a million! thanks, mamma-hi!
I made this yesterday and just had it for breakfast with a little extra cinnamon and some ghee. Delicious! Now it is time to make chai. 🙂
i love that! i’ve heard that same call from ghee to be a part of this – love that you heard and answered that call. you are so divine. thanks, cheryl!
Beautiful & divine! I am loving apples these days. I will be going to a Thanksgiving potluck in a few weeks & this will be scrumptious & perfect! Miss you, lovely! xoxo
As are you, beautiful and divine. Love always, blessed Melissa.
Reblogged this on Wheat Free Adventures.
Would it be possible to use walnuts? Pecans are impossible to find in Spain and when we do find them, they’re prohibitively expensive!