Homemade Raw Apple Pie - ambrosial, gluten free, vegan. A runway model of desserts!

You will never believe how easy this is…

here is how I cracked it…

THE BASE

1 cup mixed nuts and seeds (only £1.99 a bag - pine, pumpkin, sunflower and wal..nuts with sultanas) - you can use any combo you have
1 cup coconut flour
5 dates

1/2 cup low gi fruit syrup or maple
3/4 tsp salt
1 tsp vanilla

2 tbs ground almonds (or any nuts) to line bottom of cake pan and prevent sticking

THE FILLING

5 dessert apples - cored - grate all but one half
1 tbs raisins - soaked and drained)
1 1/2 tsp coconut oil
1/2 juice of lemon
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp vanilla

1. Use a cake tin with the drop through bottom.  sprinkle the almond flour evenly

2. add all of the base ingredients into a food processor and mix until it comes together and forms a ball.
3.pat the mix down into your cake tin forming a pie shell about an inch deep. Pop in fridge

4. grate all but one half of the apples into a mixing bowl with the other filling ingredients and mix with your hands.  Leave to marinate for 10 mins and then squeeze out most of the excess liquid (keep this for the next step).  Spoon into your pie base.
5. slice your remaining 1/2 apple and give it a quick dip in the excess liquid and then decorate the top of your pie in which ever fantastically arty way you feel best..here is my effort..dust with cinnamon..ooh a cinnamon stick on the top would look nice..(I did not have one, but you might)

Chill the pie for a while or serve straight away to hungry pals.  Soak up the adoration and praise whilst you fork the nutty, buttery, sweet, soft, crisp, fresh, delicious, toothsome pie into your mouth before abandoning the fork and doing what it really calls for and using your bare hands to finish it off, just so you can lick your fingers..already reminiscing at its wondrous flavours and wondering how the Dickens the base manages to taste like rich, buttery flaky pastry. 

Now for some more gastronomic RAW APPLE PIE porn