Berry Applelicious Pie with Honey Cream


mixed berries

Serves 6

Step 1


•    2 cups walnuts
•    ¼ tsp Vanilla ground
•    1 tsp vanilla extract
•    ¼ tsp Himalayan or sea salt
•    ½ tsp cinnamon
•    ¼ tsp pumpkin spice
•    ¾ cups pitted dates

Blend all ingredients in food processor until the mixture holds together.  Press into bottom and sides of 9” pie pan.  Dehydrate at 105 degrees overnight or until pie crust hardens.  If you do not have a dehydrator just refrigerate until filling is made. 

Step 2


•    5 Apples of your choice (cored, peeled, and thinly sliced) – I prefer Granny Smith apples for this pie.  I like to use the food processor to slice the apples.
•    1 cup raspberries – you can use cherries, blackberries, blueberries, chopped persimmons, or ½ cup raisons or currents if you prefer
•    Juice from one lemon
•    1 tsp cinnamon

  Mix sliced apples, lemon, and cinnamon in medium sized bowl, cover, and set aside.  Save raspberries to mix in later.

Step 3

Honey Cream:

•     ½ tsp cinnamon
•    1 cup pitted dates
•    ½ cup raw honey – melted (can place jar in sauce pan with a little water on the bottom and heat on low until melted or you can melt in dehydrator if you have one)
•    1/8 tsp Himalayan salt

Directions: Mix all ingredients in food processor with S blade until smooth and creamy.  Add honey cream to apples and toss until well coated.  Carefully mix in berries.  Spoon filling into the pie crust. 

Katy Joy Freeman, Raw Food Chef
Copyright 2009 all rights reserved

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