Raw Apple Pie with Almond-Date Crust

I have a bit of an apple situation on my hands.

I went to Wasem Fruit Farm with a group of friends yesterday to pick apples and I did some serious work on the trees!  It was really fun, and they had a huge selection of apples—I grabbed Macintosh, Golden Delicious, Jonathon, and some unknowns.  I was a pretty hot commodity because I’m tall and could reach some of the prime apple clusters at the top of the trees. 🙂

My bargain shopping ways shined through when the orchard staff informed us that there was a flat fee for the U-Pick bags.  It didn’t matter if you picked 3 apples or 50, you paid the same price.  I attacked the trees like I was at one of those bargain basement sales where you stuff a garbage bag full of clothes for one price.  I think it’s safe to say that I have at least 60 apples.

Once I dragged my apples home, I dug out a Raw Apple Pie recipe from Whole Foods Health Starts here that I’ve been meaning to try.  I had a bite at Whole Foods last week and was really intrigued by the crust–dates and almonds comprise the bottom layer for a lighter take on traditional apple pie.

Three words for you: Make this now!  Better yet, make it yesterday because it needs to chill overnight.

Raw Apple Pie
Adapted from Whole Foods Health Starts Here
Time: 30 minutes prep, 8 hours chill time
Serves 8



8 oz. pitted dated
2 cups sliced almonds
1 cup chopped walnuts
½ teaspoon ground cinnamon
¼ teaspoon sea salt


1 whole orange, peeled and sectioned
¼ cup raisins
2 teaspoons finely chopped peeled ginger root
1 ½ teaspoons ground cinnamon
½ teaspoon pure vanilla extract
Pinch of nutmeg
Pinch of cloves
4 small Jonathon apples, cored, and thinly sliced and chopped


  • For the crust, bring 1 cup water to boil.  
  • Place boiling water and dates in a small bowl and let soak for 10 minutes.  
  • Drain and reserve soaking liquid.  Place dates, almonds, walnuts, cinnamon and salt in the bowl of a food processor; blend to form a sticky paste. 
  • If needed, thin with a couple of tablespoons of reserved soaking liquid to help the blending process.  Spoon the mixture into 9-inch pie plate; press over the bottom and up the sides to form the crust.  Set aside.
  • For the filling, place orange, raisins, ginger, cinnamon, and vanilla in the bowl of a food processor and pulse.
  • Place sliced apples in a medium bowl and add orange-raisin mixture.  Toss to coat completely. 
  • Transfer apple mixture to prepared crust.  Let pie rest overnight to help soften the apples.  
So. Delicious.  All the spices and taste of apple pie without the sugar bomb and impending food coma.  Four apples down, 56 to go.  Do you have any apple recipe suggestions?!
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10 Responses to Raw Apple Pie with Almond-Date Crust

  1. Ashley says:

    holy cow you do have alot of apples!! I went to a corn farm yesterday and now I am knee deep in corn 🙂

  2. Blair says:

    This looks great!! I can’t wait to try this out. 🙂

  3. Carrie says:

    Hey girl! I stumbled on your blog after seeing your post on Fitting it all in. Thank you for sharing your story! And sounds like a delicious recipe 😉

  4. I can’t wait to try this recipe! I’m gluten-free and the crust sounds delicious!
    I just found your blog; I’m an undergrad at UofM! Small world. Go Blue!

  5. Kim says:

    oatmeal to go. these are actually awesome. low sugar too.

  6. Thanks Kim! On my to-bake list!!

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