French Apple Pie with Strudel Topping
This raw vegan apple pie with strudel topping is a delicious and healthy twist on a classic dessert. The pie crust is made with a mixture of nuts and dates, giving it a crunchy texture and sweet flavor. The filling is made with thinly sliced fresh apples that are seasoned with cinnamon, nutmeg, and a touch of maple syrup for a perfect balance of sweet and spicy.
Ingredients
Crust
1 1/2 cups pecans
1 cup pitted dates
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Filling
6 apples (honey crisp and or Granny Smith) thinly sliced
1 cup coconut sugar
1/4 cup coconut oil, liquified
1 tablespoon fresh squeezed lemon juice
1 teaspoon cinnamon
pinch nutmeg
Strudel Topping
1 cup walnuts
1/2 cup cashew, soaked for 2 hours, rinsed and drained
1/2 cup coconut sugar
1/4 cup coconut oil, liquified
1 teaspoon cinnamon
1/4 teaspoon sea salt
Preparation
Crust
Process the crust ingredients in a food processor until crumbly, using the S-blade. Press the mixture into a 9-inch pie plate.
Filling
Whisk the coconut sugar, oil, lemon juice, cinnamon, and nutmeg together in a bowl. Add the apple and toss well to coat. Marinate for 30 minutes.
Place the apple slices evenly on the crust and press gently.
Strudel Topping
Place walnuts, cashews, coconut sugar, cinnamon, and sea salt in a food processor outfitted with an “S” blade and process until crumbly. Drizzle the coconut oil over the top and pulse to mix. Sprinkle the topping evenly over the apples and press lightly into place,
Cut into 8 equal slices and serve.
Store covered in the refrigerator for up to 5 days.
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