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October 23, 2011

Raw AppleTart/Pie

Here on the East coast, the leaves are falling, and the air is crisp. Before we know it, the holiday season will be upon us. For many of us, these are challenging times. Gathering with family and loved ones, triggers old eating habits and SAD(Standard American Diet) temptations are everywhere. For me, the best way to handle these times, is to be armed with raw dishes that are reminiscent of the traditional cuisine we are all used to. Raw Cranberry Relish and Apple Pie, are two of my favorites. This tart is made with Irish Moss Paste, which lends to its beautiful texture, and holds it together even at room temperature. You can also warm it in the dehydrator.

Create this tart without Irish Moss Paste, however, the filling will be much looser. Try adding a couple of tablespoons of ground chia seeds to the mix as a thickener, and give it more body OR - take a leap and try something new - Irish Moss Paste! It's really simple to make and adds body to mousse, pudding, "cheese" cakes, and salad dressings, etc.

Raw Apple Tart/Pie

Crust Ingredients
3/4 cup almonds (soaked overnight)
1/4 cup shredded coconut
11 medjool dates (soaked if dry)
pinch sea salt


Filling Ingredients
2 cups apple, peeled,cored and chopped
1 cup apple, or pear,  pulse chop - fine
1 1/2 cup apples coarsely chopped - chunky
1/4 cup Irish moss paste (or 2 Tbs ground chia)
1 cup apples, very thinly sliced
2 tsp cinnamon
1 tsp vanilla extract (2 drops *Medicine Flower Vanilla Extract)
2 Tbs lemon juice
2 Tbs sweetener (honey, agave, etc)
dash of nutmeg, to taste
1/8 tsp lucuma powder (opt- nice maple-like flavor)
1/4 cup dried cranberries or raisins, optional
2 Tbsp walnuts, chopped, optional
pinch sea salt

Garnish
1/4 cup walnuts, halved or chopped for garnish
1/2 cup apples, skinned, cored, very thinly sliced (and dipped in lemon juice)
1 dash cinnamon

Crust Preparation
In food processor, process nuts. Add dates and salt,  and process. Add shredded coconut and continue to process. Use spatula to scrape from sides and process until mixture starts to ball up and sticks
together.

Coat a 9 inch removable bottom  (fluted tart pan, or pie plate) with a bit of coconut oil and press crust mixture into pan and up along sides.

Filling Preparation
In food processor,. mix 2 cups apples until like applesauce consistency. (no chunks)

Add 1 cup of (pears) or apples, and pulse until fine slivers or chunks are present.

Add 1 1/2 cups  apples and pulse until chunky.

Transfer to a bowl and stir in remaining ingredients.

Pour mixture into crust. Garnish with sliced apple and/or pear slices dipped in lemon juice. Top with cinnamon and walnut or pecan halves. Refrigerate several hours to set. Serve as is, or warm in dehydrator for 30-60 minutes.

*Mention "Rawfully Tempting" in Shipping Comments and Medicine Flower will send you a Special Bonus Sample. Want to try a new flavor extract or check out a new product? Let them know and they will do their best to accommodate you.

5 comments :

Ela said...

I'm glad I took a moment to take a look at this recipe--there are so many raw apple pies out there, and this one sounds really lovely. Irish moss is a wonderful idea!

Mod Poke said...

I have seen Irish Moss "flakes" on the market and I'm wondering if anyone out there has worked with those, and if they work as well as the whole Irish Moss that needs to be pre-soaked.

Rawfully Tempting - Barbara said...

Hey Mod Poke - I've never tried them, but I did read an article on them by a chef who said they did not work for him and did not achieve the same results, adding body to the food. Sorry!

Waffling Mama said...

That tart looks amazing! I just want to say that you have become my favourite blog about Raw Foodism! The recipes you create are just amazing!

I have left you a couple of awards on my blog, please feel free to take a look =)

Rawfully Tempting - Barbara said...

Thanks so much Ela and Waffling Mama. I am so pleased that you are enjoying my blog. I'm not sure what awards you are talking about...but thank you!!!! Blessings!

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