In this post, there are two recipes for no-bake apple pies.
Berry Happy Apple
Pie
This is a no-bake apple pie featuring apples and local fresh
berries and hazelnuts.
Tools:
cutting knife & board, high-speed blender, dehydrator, pie pan, mixing
bowl, spoon, spatula, measuring cups, measuring spoons
Crust:
1 cup finely
ground fresh shelled hazelnuts
½ cup ground
flaxseed
4 tbsp.
water
¼ tsp. sea
salt
Method: Mix
together well by hand until you can make it into a doughy ball. Spread out into
pie pan. Use a spoon or spatula to help spread it evenly. Leave uncovered in the
fridge for a two hours or until crust is set.
Filling:
1 cup
chopped nectarines (about 2 nectarines and you could substitute peaches)
1 tsp. raw apple
cider vinegar
1 tsp.
cinnamon
5 tbsp. raw
local honey
2 tbsp.
ground flaxseed
3 cups
finely chopped apples (about 5 apples)
Method: Blend
all except apples together well until smooth. Pour over apples and mix by hand.
Let marinate overnight or put into dehydrator for 4 hours in a covered bowl.
Put this mixture in the pie crust.
Topping
½ cup fresh
blueberries (or you could substitute any other fresh berries –chop them if they’re
larger)
½ cup fresh
hazelnuts coarsely ground hazelnuts
½ cup ground
flaxseed
¼ soaked
raisins with soaking water (you could also substitute date paste)
Method:
Dot the top
of filling with the berries.
Mix other
ingredients together by hand until they are like a crumble. Cover top of
filling with this mixture.
Decorate
with extra berries &/or apple slices.
Put in
dehydrator for 2 hour at 110° F. Let cool & cover. Keep refrigerated. Take out of fridge ½ hour
before serving. If you want it warmer, you could put in back in the dehydrator
for an hour at 110° F before serving.
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Om Chai Apple Pie
This is also a no-bake apple pie featuring apples, Asian pears, Asian spices and coconut.
Tools:
cutting knife & board, high-speed blender, dehydrator, pie pan, mixing
bowl, spoon, spatula, measuring cups, measuring spoons
Crust:
2 1/2 cups
of unsweetened coconut flakes
6 tbsp.
water
¼ tsp. sea salt
Method: Process
coconut flakes in food processor or high-speed blender until they are very
smooth & almost like a paste. Mix coconut together by hand with salt and
water. Knead mixture by hand and spread into pie pan. Use a spoon or spatula to
spread it more evenly. Leave uncovered in fridge until set.
Filling:
¼ tsp.
ground anise seed
¼ tsp. ground cardamom seeds
¼ tsp. ground
cloves
1 tsp.
ground cinnamon
1/2 tsp.
fresh ginger root, peeled & finely chopped
1 pinch of
turmeric powder
1 pinch of
ground white pepper (optional)
1 1/2 cups
of finely chopped, peeled & cored apple (save some peels)
½ cup of
finely chopped, peeled & cored Asian pears (save some peels)
6 tbsp. raw
local honey
2 tsp. fresh
lemon juice
2 tbsp. of
soaked chia seeds
1 tsp.
ground flaxseed
½ cup finely
chopped Asian pear, peeled & cored
2 ½ cup
finely chopped apple, peeled & cored
½ cup fine
coconut flakes
Method: Blend
together all ingredients except ½ cup Asian pear & 2 ½ cup apple &
coconut flakes, in high-speed blender until smooth. Mix marinade with spoon.
Put into a covered container. Put this container in a dehydrator at 110 degrees
F for 2 hours. Then put filling into pie crust. Decorate top with fine coconut
flakes & apple &/or Asian peel peelings arranged in share of Om.
Spice Tip: Instead
of pre-measuring the small amounts of the first three spices in the filling,
you could pre-grind & mix larger amounts, keep them in a jar and then just
use the total volume (3/4 tsp. of mixture instead of ¼ tsp. of each of them.
Premixed Spice
Mixture ACC Spice Mixture:
2 tsp. ground cloves
2 tsp.
ground cardamom seeds
2 tsp.
ground anise seeds
Extra Tips & Notes:
- I really recommend using a high speed blender. After years of using weaker, cheaper blenders that broke down and sometimes even died while using them, I finally got a Vitamix. I've been quite pleased with it!
2. Get the best possible fresh organic spices. I also recommend getting whole spices and grinding them yourself.
