Raw Apple Pie

Raw Apple Pie

  • 1 cup raw, unsalted macadamia nuts
  • 1 cup dry, unsweetened shredded coconut
  • 5-6 Medjool dates, pitted
  • 4 cups organic apple, peeled and sliced thin
  • 1 tbsp fresh lemon juice

Pie Filling

  • 4 Medjool dates, pitted
  • 2/3 cup unsweetened coconut milk
  • 3/4 cup cooked quinoa
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 3 oz. balsamic vinegar


  1. Prepare the crust by mixing coconut, macadamia nuts, and dates in a food processor.
  2. Remove mixture from the food processor and press crust into a pie pan.
  3. Add sliced apples to a large glass bowl. Pour lemon juice over the apple slices; toss to thoroughly combine.
  4. Prepare filling by mixing dates, coconut milk, quinoa, cinnamon, and nutmeg in a food processor.
  5. Combine filling mixture with apple slices.
  6. Add apple filling to pie crust. Garnish if desired before serving (see tips below).

Chef's Tips

  • I prefer to cover the pie and chill inside the refrigerator for approximately 1 hour before serving to enhance the fresh flavors and strengthen the crust.
  • Top the pie with additional chopped macadamia nuts, shredded coconut, ground flax seeds, and fresh lemon zest.
  • Replace macadamia nuts with raw, unsalted cashews, walnuts or pecans.
  • Remember, if you have a gluten or wheat allergy; be sure that all canned and packaged products are manufactured in a gluten-free facility.  Contact manufacturer for this information.

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