Live Apple Pie

Recipe courtesy Divine Pie, 2011
Show: Unique Sweets Episode: Classic Twists
TOTAL TIME: 11 hr 30 min
Prep: 1 hr 30 min
Inactive Prep: 10 hr
Cook: --
 
YIELD: one 10-inch pie
LEVEL: Intermediate

ingredients

PIE FILLING:
  • 5 apples, cored and sliced into 1/4-inch rings
  • 2 tablespoons fresh ginger juice
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons ground cinnamon
  • 3 apples, juiced (makes about 1 1/2 cups juice)
  • 5 apples, coarsely chopped
  • 1 tablespoon vanilla extract
  • 1 tablespoon freshly chopped gingerroot
  • 1/2 cup dates
  • 2 tablespoons psyllium husk powder
  • Pie Crust, recipe follows
  • Pie Topping, recipe follows
  • Special equipment: a dehydrator
    PIE CRUST:
    • 2 cups hazelnuts
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 cup chopped dates
    • 1 teaspoon vanilla extract
    PIE TOPPING:
    • 1/4 cup dates
    • 1/4 cup hazelnuts
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
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    Directions

    Cook's Note: Psyllium husk powder is a dietary supplement that can be found online or in health food stores.

    Begin by tossing the apple rings in a bowl with fresh ginger juice, 2 tablespoons of the fresh lemon juice, and 1 teaspoon of cinnamon. Place the coated apples in a dehydrator overnight, on a low setting, until mostly dry. Remove from the dehydrator and set the dried apples to soak in the fresh apple juice for a few hours.

    To a blender, add the coarsely chopped apples, the remaining 2 tablespoons lemon juice, the vanilla, gingerroot and the remaining 1 teaspoon cinnamon. Blend on high until a smooth applesauce consistency is achieved. Then add the dates and psyllium husk powder and continue blending.

    Drain and squeeze out the remaining apple juice from the rehydrated apple rings, and toss those apples together with the applesauce mixture. Spoon this mixture evenly into the Pie Crust, and set in the fridge to chill for a few hours. Just before serving, sprinkle with Pie Topping.

    Cook's Note: The dehydrating and rehydrating process gives the apples a texture similar to that of baked apples, but the process preserves the nutritional quality.

    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
    Combine the hazelnuts, cinnamon and salt in a food processor. Process until finely ground, and then slowly begin to add the dates until the crust begins to stick to the sides of the food processor. While the processor is running, slowly add the vanilla. The crust should stick together and roll easily into a small ball. Press the crust mixture into the bottom and sides of a 10-inch pie dish.
    Just before serving prepare the crumbly topping. Combine the dates, hazelnuts, cinnamon and salt in a food processor. Pulse until a coarse, crumbly consistency is achieved.

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    4

    Newest Ratings and Reviews

    Read all 3 reviews

    • on September 16, 2014

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      it wasn't that great --- way to long to prepare! i wouldn't recommend it to anyone

      people found this review Helpful.
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    • on October 27, 2012

      Flag

      like everything else that we cook, the more effort, the greater the dish , this is certainly worth the effort. And you can probably fool people that have never experienced "raw" food. ENJOY!!!!

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    • on August 25, 2012

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      This pie was delicious! I used already dehydrated apples because am new to raw baking and don't have a dehydrator. The pie was sweet and spicy and I could've eaten the crust on its own it was so delicious. There are a lot of steps in this recipe and it is quite time consuming but was really tasty in the end. Also I love when I can enjoy something so delicious and at the same time feel like I'm being kind to my body!

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