The Best And The Easiest Home-made No-bake Apple Pie
As far as I remember, I’ve never baked a cake. Sorry, mum. Ehm, ok, maybe once, but never after. Combining the flour and other ingredients never truly occurred to me as fun, I somehow couldn’t tell when the cake is ready (as I couldn’t see inside!), and then, the colour of the cake when it came out of the oven, hm, not much life there …
Good Apple Pies are a considerable part of our domestic happiness.
~ Jane Austen
Perhaps that’s why I have never been a huge fan of the traditional apple pie neither. I found it somehow dry, and mushy (never mind the colour). Until I tried to make the ‘raw’ version of it, and since, I’ve never looked back!
The first written apple pie recipe goes back to 1381 and was printed in England. The list of ingredients included good apples, good spices, figs, raisins, pears, saffron and cofyn (a type of pastry crust). Saffron was used for colouring the pie filling. It contained no sugar.
If you want to make a good apple pie from scratch, you must first invent the universe.
~ Carl Sagan
My version of apple also contains no sugar, it is ready in 15 minutes, extremely scrumptious, refreshing, and the best part is, that you can play with the ingredients and make it a bit different each time! I have made this apple pie so many times over the last years, I have lost the count! And it comes out delicious each and every time.
That’s enough of teasing, let’s get to work.
Apple Pie Ingredients:
Crust:
- 1 cup walnuts or almonds
- 1 cup pitted dates
- 1/2 cup poppy seeds (optional, but I promise you, this is what will make you share this cake with everyone you know!!!)
Filling:
- 4 large organic apples
- 1 banana (optional, but it will add creaminess)
- 1 teaspoon cinnamon
- 1 Tbsp lemon or lime (this is optional, however, it prevents the apples from oxidising and getting brown)
- 1/2 cup raisins, or goji berries
- 1/2 cup desiccated coconut (optional)
- 1 tablespoon shelled hemp seeds (optional)
Method:
Place the walnuts into the food processor and pulse until the nuts are broken – you want to reach a bit chunkier consistency, so do not process until a fine powder. Add dates, pulse until combined, and the mixture will become sticky – we want this reassemble the crust (cake base). Scoop it out of the processor into the desired cake pan, or a dish.
Sometimes I use one big cake tray, sometimes just a deep glass dish, and I have even made plenty of individual small apple pies in any type of short glass, or dessert glass. If you would like to use a cupcake tray, then I highly recommend using parchment paper underneath the cake. Just like you would do when baking the regular cupcakes.
In a large bowl, hand-shred the apples. Add the lemon juice and mix gently. Hand-shred the banana, if using. Add cinnamon (and coconut). Combine gently. Add raisins or goji berries. Mix gently. Scoop onto prepared crust, using a spoon, press the filling down very gently – I use a fork to work the filling on the top. On the finished cake, sprinkle some more cinnamon, and add a few goji berries, or raisins. You can also use shelled hemp seeds or cacao nibs. During the winter months, I like to add fresh or dried cranberries. Let it chill in the fridge for about an hour, and enjoy!
This apple pie makes a fantastic, nutritious, and nourishing breakfast for people of all ages!
Raw cakes definitely got my attention, and with the coming summer season, there are many more recipes coming your way!
Do yourself a favour and make this apple pie. Food is information, and you deserve it!
Let me know in comments if you like it as much as I do!
From my kitchen with Love,
Kristina
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