raw mini apple pies …

Not only do these mini apple pies look good, they taste good. These cute apple pies are healthy and so simple and quick to make. The crust is gluten free and the apples are coated with a spiced date puree. Yum! They are fresh and filling.  And, say it with me now, there’s no baking involved!

This recipe is courtesy of Eating Bird Food.

Note: I doubled the recipe and used a normal sized muffin tray. I was able to make 12 apple pies. And I used home grown Granny Smith apples – yes, I have an apple tree :)

Ingredients
Crust
1 cup dates, pitted
1/2 cup shredded coconut
1/2 cup raw almonds

Raw apple pie filling
3 medium apples
1 cup dates, pitted
3/4 – 1 cup water, plus additional water for soaking the dates
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
pinch of nutmeg

Makes 12 mini raw apple pies.

Method
Crust
1) Place dates, coconut and almonds into a food processor and process until the dates have turned into a sticky paste holding the crust ingredients together.

2) Place a layer of plastic wrap over a mini muffin tin to keep the crust from sticking. (I used a silicon muffin tray so I didn’t use the plastic wrap.)
3) Using a tablespoon, scoop a heaped tablespoon of the crust mixture into 12 muffin cavities and press until the mixture down with your fingers until it starts to go up the sides and form a little crust.

4) Once all 12 crusts are pressed, place the tin into the freezer to allow the crusts to set up while you make the filling.

Raw apple pie filling
5) Soak the dates by placing in a small bowl with just enough water to cover them. Allow them to sit for about 10-15 minutes.

6) Prepare apples while the dates are soaking by coring and chopping into tiny chunks. Place in a bowl and set aside.

Note: I peeled the apples because I wanted a smoother pie filling. If you don’t mind the texture of apple skin, don’t peel the apples.

7) When the dates are finished soaking, drain and discard the water. Add the dates, fresh water (start with ¾ cup), cinnamon, salt and nutmeg into a high powered blender and blend until smooth. Add more water to thin the filling out if needed. The consistency should be thick but pourable like syrup.

8) Pour the date puree over the bowl of apples and stir to combine.

9) Grab the muffin tin with your mini pie crusts from the freezer and fill with apple pie filling.

You will have some apple pie filling left over — you can use it as a topping for pancakes, yogurt, oatmeal, etc.
10) Freeze mini apple pie bites for at least 30-45 minutes. Allow to thaw 10 minutes or so before serving.

You can store the left over pies in the freezer for up to two months.

“Good apple pies are a considerable part of our domestic happiness.” ~ Jane Austen

 

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One response to “raw mini apple pies …

  1. Mmmmmmmmmm,.they look raw delicious! Yum! 😉

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