le pie HOT!

The more complex name for this pie is Dried Cherry Apple Pie in an Almond Crust Topped with Coconut Pecan Streusel. It won Jason third place in the SimplyRaw Pie Contest for raw vegan pies.

Almond Crust
2cups almonds
1/2 cup dried coconut
1 tbsp unrefined virgin coconut butter (coconut oil)
1/4 cup agave
1/2 tsp. salt
Process the almonds, dried coconut and salt in a food processor until it becomes a fine meal. Add the rest of the ingredients and process again until it clumps together in a ball. Remove the dough and press it into the bottom and sides of a 10-inch spring form pan. (Lightly oiled with coconut butter).

Sweet Cherry Sauce
1/2 cup agave syrup
1/2cup dried cherries
2 tbsp lemon juice
Place all the ingredients in your blender and blend on high until well blended and smooth. Set aside.

Apple & Dried Cherry Filling
6 large mixed apples
1 cup dried cherries
1 tbsp lemon juice
Choose a mixture of apples such as Granny Smith, Fuji, Braeburn, Pink Lady etc. Peel the apples, cut them into quarters, core them and then slice them SUPER thinly. In a medium or large size-mixing bowl, add the apple slices and the dried cherries. Pour on top the lemon juice and mix well with a large spoon. Next take your blender jar with the cherry sauce and pour it over the apple mixture. Toss well again to make sure it is all lightly coated with the cherry sauce. Put filling into crust, press down a bit with spoon.

Coconut Pecan Streusel
1 1/2 cup pecans
1/3 cup pitted dates
handful of dried coconut
pinch sea salt
In your food processor, process the pecans, coconut and salt lightly until a course meal forms. Add the dates and process again very briefly just until a course damp meal forms. Sprinkle on top of the pie evenly.

Cover the pie and keep in fridge overnight. (Tastes AWESOME the next day!)