The original recipe uses fresh lemon juice rather than passionfruit pulp but I was craving a little bit of summer. During the warmer months, Dad’s beekeeping mentor had given us buckets of passionfruit so I had frozen some for using in cooking at a later date. The seeds give the pie a nice crunch and temporarily made me forget about the rain and biting winter winds that marred the winter uni break.
Raw Apple Pie (adapted from Sweet Potato Soul)
3 apples, peeled & cored
2 Tbsp passionfruit pulp
2 Tbsp oat flour (I just ground rolled oats into a flour, measuring after grinding)
2 tsp pumpkin pie spice (or nutmeg + cinnamon)
Pinch sea salt
¼ cup raw honey
2 cups nuts (I used a mix of cashews, almonds and pumpkin seeds)
10 pitted dates, chopped
Pinch sea salt
2 Tbsp oat flour
A. To make the filling…
1. Slice 2 of the apples lengthwise to obtain very thin strips.
2. Place the apple strips in a large bowl and toss with 1.5 Tbsp of the passionfruit pulp, 2 Tbsp oat flour, spices, salt and honey (toss well so that the slices are coated but at the same time, be gentle so as not to break the slices).
3. Dice the third apple and place in the food processor with a dash of spice and the remaining passionfruit pulp. Blend the apple until you achieve an applesauce consistency.
4. Cover both the slices and the apple puree and place them in the fridge while making the crust.
B. To make the crust…
1. Place the nuts/seeds in a [rinsed] food processor and pulse until they are crumbled.
2. Add the chopped dates to the food processor and pulse to combine. Spoon out some of the mixture and try to form a ball in your hands – if it sticks together without crumbling, it’s ready. If the mixture doesn’t hold together, add another date or some raw honey and pulse again until a ball can be formed.
3. Dust the bottom of the pie plate with oat flour to prevent the crust from sticking.
4. Remove the crust mixture from the food processor, shape it into one large ball and place this ball in the centre of the pie plate. Flatten the ball and spread it out over the base of the plate so that the bottom and edges of the plate are covered, forming a pie crust.
C. To assemble the pie…
1. Remove the apple slices and pureed apple from the fridge and spread the puree on top of the pie crust.
2. Layer the sliced apples on top of the puree to create a spiral of apples (to ensure the whole crust is covered, start near the edge and work into the centre of the pie).
3. Slice and serve immediately or let it sit on the bench or covered in the fridge for a couple of hours to allow the filling to soften and further take on the flavour of the ‘marinade’.
We also tried this with some ice cream and it upped the level of decadence by about 10-fold. Pictured in the photo below is some organic mint choc chip coconut milk ice cream which I quite liked but the rest of the family thought was weird and not worth the ridiculous price. I would probably have to agree with the latter. Next time we’ll go for our favourite – the ever-reliably creamy and delicious Blue Ribbon vanilla.