Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour. Preheat the oven to 350˚F (180˚C). Make the filling: Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups (200 G) of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3.
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Filling. Dice 2 apples. Toss apples in Maple Syrup, Cinnamon, Coconut Oil and Lime Juice then dehydrate 10-12 hours or overnight to create filling. Take dehydrated apples and 1/2 cup dates and add them to food processor, pulsing until small chunky filling is created. Place filling onto half of the base.
Deliciously Divine Raw Vegan Apple Pie Raw Food Revive
This raw apple pie is low in calories and high in flavor. Only 5 ingredients, easy to make, and portable for when you're on the go.. Okay, calling this an actual pie is stretching it, I know. So for the sake of argument, let's call this a deconstructed raw apple pie. You can make this vegan apple pie in three easy steps. STEP ONE. Peel.
Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
Meanwhile, make the filling: Peel and core the apples, then thinly slice them about ¼ inch thick (see the "How to slice apples" section above). Place the apples in a large pot with a lid or in a Dutch oven. Add in the cornstarch, sugar, cinnamon, ginger, salt, lemon juice and zest, and vanilla. Stir apples to combine.
Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
Recipe Directions. 1. Place all crust ingredients in the food processor. Process until the mixture sticks together and the dates are well processed. 2. Dump crust mixture into your pie crust/glass dish. Press the crust down firmly in your dish with your hands. (Crust is now done.) 3.
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Spiralize the apples with a spiralizer (use the fine spiralizer attachment to make thin apple noodles). Add to a bowl along with the remaining ingredients and combine well (you want the lemon juice to coat all the apple spirals to prevent browning). Transfer to serving jars. Optionally: top with coconut cream (leave a can of coconut cream in.
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Roll out the bottom crust (to about 3mm), transfer it into a pie dish (ideally metal, as it gives a lovely crisp, caramelised pie bottom), and trim the excess pastry so that you have about 1 inch (2.5cm) of overhang. Place the apple pie filling into the pie crust. Make sure that the filling is tightly packed.
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Step 4: Bake the pie. Cut off the excess crust around the edges, tuck them under, and crimp or flute the pie crust all the way around to seal the edges. We like to brush the top with plant milk, aquafaba, or any other vegan egg replacement to achieve a perfectly golden crust. Tuck the edges. Crimp or flute them.
Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
Blend 2 apples, dates, raisins, psyllium, cinnamon, and salt until smooth in the food processor with the "S" blade. Set aside in a bowl. In food processor chop the other 4 apples, be careful not to make a puree out of this, you just want small bits. Mix into the blended mixture. Spread into pie crust.
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Soak the dehydrated apple slices in the apple juice for about 1 hour or until soft. Strain the apples and reserve the liquid. Blend the sea moss with 1 1/2 cups of apple juice.
Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
This is a delicious homemade raw vegan apple pie! This recipe is very easy and quick to make and is absolutely delicious. It is refined sugar free & gluten f.
RAW VEGAN APPLE PIE dblog by Dominika
The crust is a simple mix of all purpose flour, sugar, salt, vegan butter and ice water. Add the flour, sugar and salt to your mixing bowl and mix together. Then add the vegan butter and mix it in with your hands until you have crumbs. Add ice water, only as much as needed, and mix it into a ball of dough. Cut the ball of dough in half and form.
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Pour in the apple mixture, and use a spatula to spread it evenly into the crust. Sprinkle the cinnamon-pecan streusel over the apple layer and return the pie to the freezer for one hour to set. Remove from freezer, slice, and serve. Store leftovers in your refrigerator.
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Mix the seasonings: in a small bowl mix together the white sugar, brown sugar, flour, and pumpkin pie spice. Sprinkle the sugar mixture over the apple slices and toss the apples well to evenly coat. Assemble the pie: roll out ½ of the pie dough to make the bottom crust. Line a 9" pie plate with the dough.
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Throw the caramel onto the apple slices in a big bowl and rub the caramel into them until they are all evenly coated. You may have leftover caramel. Let them sit for 30 minutes to soften. Fill your crust with the apples and let sit in the fridge overnight. Enjoy! Notes: the pie might be a little messy to cut so the sharper your knife, the better.
Raw Vegan Apple Pie with CinnamonPecan Streusel Blissful Basil
To make the crust: in a food processor, pulse nuts into tiny pieces. Add the mulberries and do the same. Add the dates and pulse until they form into a doughy texture. Press that into a pie pan when ready. To make the filling layers: slice apples thinly, then blend all the ingredients for the second layer together.
