Spiralized Raw Apple Pie

To continue with the Apple + Raw theme, I've concocted  this recipe and don't worry if you don't own a spiralizer, there are other ways to make this recipe, so keep on reading. I just got a new toy courtesy of Dee and Jeri, my dear friends and I am playing with it as much as I can (ergo the Spiralizer!!) So to make this recipe you only need a couple of items depending on how you want it. You also need patience, because your going to prep it one day but eat it the next.

Why???!!! Because the fruit needs time to release its own sugars overnight, think of it like marinated fruit. OK that doesn't sound pleasant but it's the closest way to explain what happens to the fruit when you mix it with sweetener and leave it for a couple of hours or overnight. Although you will want to eat this right away believe me it so much better the next day so be patient.

If you don't have a spiralizer a good way to get the same result will be to grate the apple. make sure to core the apple and to use the bigger grate this will allow the apple to still have a crunch the next day. 

The way I plated mine was in a mini cupcake tin with the liners. This recipe yields 12 mini cupcakes and it gives you a little extra crust so don't be shy with it, thrust me it's so good what ever is left you'll want to roll and eat just like that. (Me??... eat the crust by it self..... I thought  it was a cookie. LOL!)

Enough talk, here is the recipe. Enjoy!

Tools:
Spiralizer or Grater/ Food processor/ Mini cupcake pan/ Mini cupcake liners/ Plastic bag/ Refrigerator 

Raw Apple Pie:

Crust:

• One cup of dates 
• Half a cup of apricots or dried apples (NOT CHIPS, DRIED APPLE)
• One cup of unsweetened coconut shreds 
• 1/4 teaspoon honey 
• Filtered water
• Sprinkle pie spice 
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon  nutmeg
• 1/4 teaspoon allspice 

"Filling":

• one spiralized/ grated apple (I don't peal mine I love to eat the whole apple)
• 1/2 teaspoon to 1 teaspoon of honey 
• 1/2 teaspoon of pie spice (actually to taste, trust you nose and you'll know how much you need.)

Directions:

1. Make the filling first, put all the ingredients in a plastic bag (Ziploc) and shake until everything is mixed in. 
2. In a food processor  add 1/2 cup of dates and coconut and pulse then add the rest of the dates
3. add in a half a teaspoon of water (this will help make the crust sticky)
4. Turn on the food processor and sprinkle the pie spice.
5.  Keep the food processor on and  add the apricots, one at a time, Because this fruit is just an addition for both flavor and to get the correct texture. You will stop adding them once the crust starts to turn into a ball. Turn off the food processor.
6. Take the crust and place it in a bowl.
7. Place the liners in the mini cupcake pan.
8. taking out one at a time to make the base. 
1. take about one teaspoon of the crust and ball it in you hand 
2. set in in the middle of the liner and with you thumb push down
3. make it settle in the corners and make sure you have enough in the bottom. 
4. your hands will get sticky so keep a bowl with warm water to keep your fingers moist so you can handle the dough effectively. 
5. Do this 11 more times and cover them with plastic wrap
6. Refrigerate.
9. In the morning take the crust out of the liner and assemble the pie. (or if you are like me just assemble and eat)
10. Enjoy!!!!!!!

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