Take summer dessert to the next level with this no-bake, simply sweet, apple pie made in a nutritious gluten-free, seed-based shell.
That’s right my friends, let me introduce you to the amazing, NO-BAKE APPLE PIE that even your Gluten-free, Nut-free, Vegan & Paleo friends will approve of.
The Beginning of our No-Bake Apple Pie
About 5 or 6 years ago, my husband & I attended a Raw Food demonstration and dinner by Chef Matthew Kenney. I cannot tell you how excited I was to be going to this event. At that time, I had been playing with recipes, trying new things and reading a lot about different ways of eating, including the raw food diet. I was fascinated by raw recipes and was loving the taste, texture and overall freshness from every bite. So when we had the chance to go to this event, I was beyond excited.
Chef Matthew showed us how to make a Beet Carpaccio with heirloom beets, cashew ‘goat’ cheese, pistachio, & lemon. He then created a beautiful Classic Heirloom Tomato Lasagna, using a sun-cured tomato marinara, macadamia ricotta, & fresh pesto then concluded with Avocado and Cocoa Pudding for dessert. Everything was so yummy but I wondered how to bring home what I learned and still make it safe for our family?
I started with this No-Bake (almost raw), Gluten-free Apple Pie.
I came across this No-Bake Apple Pie in my mix of family’s recipes, but the first thing I noticed was that it called for a crust made with walnuts. Because using walnuts is a BIG FAT NO, I made the switch to a seed blend consisting of pumpkin seeds, sunflower seeds & figs and no one was disapproved, maybe because the chewy/nutty base compliment the sweet apples and cranberries so well.
Now, when I say “no-bake”, it means that I did not cook any of this in the oven! Part of it is “raw” (the crust) while the other part (the filling) is heated in a pan on the cooktop. It’s like the best of both worlds. All the benefits of raw seeds and figs pressed into a springform pan and all the deliciousness of spicy warm apples & cranberries layered on top!
This No-Bake Apple Pie really is the perfect summer dessert for your family or for get-together’s. I recently made this pie for my husband’s staff summer party since I knew there were several food restrictions in the mix, besides my son’s and mine. A few people on staff are gluten-free, another one or 2 are paleo and a few others are just trying keep sugar out of their diet or eat healthier. See how wonderfully this fits with so many dietary concerns?
This No-Bake Apple Pie is absolutely amazing “as-is” BUT, if you want to drizzle a little homemade caramel sauce on your slice, I won’t judge. In fact, I love adding some caramel along with a scoop of vegan ice cream and a dollop of coconut whip. Talk about a wonderful summer dessert.
Speaking of a wonderful dessert, you’re going to want to check out Vegetarian Mamma’s Easy Apple Cake recipe. It’s made with fresh apples and looks amazing too!
So with that, I thought I’d share this amazing almost “raw” dessert that my family shared with me. Be prepared to fall in love!
Your Recipe Awaits:
- CRUST : 2 1/2 C. seed blend (pumpkin, sunflower, hemp, chia)
- 1 1/2 C. dates
- s & p to taste
- 3-5 firm, baking apples, sliced, skin on
- Juice from 1 lemon in 2 C. water
- 1/4 teas. cinnamon
- 1/2 teas. allspice
- 1/8 teas. ground clove
- 2 T. agave
- 1/2 C. apple juice (i juiced mine w/ my breville)
- 1/4 C. dried cranberries (or raisins)
- Put seeds & dates in food processor Process well, but not too smooth. Around 40 seconds, You want it to be a bit coarse. Press the crust into a 9" spring form pan or tart pan. Set in fridge.
- While the crust is hardening, Slice apples into quarters, remove seeds/core, then slice crosswise in 1/4" inches. Put them into lemon juice water bath, swish around then drain into colander. ( don't rinse )
- Place apples in skillet with the rest of the ingredients ( cinn, allspice, ground clove, agave, apple juice, and cranberries) Cook on med-high heat for 10 minutes OR until apples are just starting to get tender. Using a slotted spoon, remove apples from skillet and place on plate to cool. (spread them out a bit).
- Reduce to liquid from the skillet to about 1/2 the volume, let cool. ( it should be thickened now ) If too thick, just add a bit more apple juice & reduce to the thickness you want. Spread apples over crust. Using a pastry brush, brush the apple juice syrup over apples.
- Put "covered" tart in fridge until served.
*I use to make this pie with a walnut crust (pre-food allergies) which is a great alternative if you can safely consume nuts.
**If you do not have figs, don't worry. Pitted dates work wonderfully in their place.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 34gFiber: 4gSugar: 27gProtein: 1g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
What food restrictions, if any do you have? Do you follow a mostly “raw food” diet, or have you ever considered it? I’d love to hear what intrigues you or scares you away from eating raw. Be sure to comment below and if when you make this No-Bake Apple Pie, be sure to tag #allergylicious so I can see you wonderful remake.
Pin for Later:
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