Guest guest Posted October 9, 2007 Report Share Posted October 9, 2007 Thanks. Sounds yummy. I wanted to add a newbie's two cents to the nut topic. Can I assume everyone is soaking the nuts before eating? Does that lessen the effect of being difficult on the intestinal wall? Nan --- Elchanan <Elchanan wrote: > Hi everyone, > > I was posting this in a few groups and thought some > here might enjoy it, as > well. > Elchanan > _____ > > Elchanan > Tuesday, October 09, 2007 2:43 PM > rawfood > RECIPE: Raw Apple Pie (Low-fat Version) > > > Hi Colleen, > > This one is great, we've used it at large RF events > and served it at mostly > cooked-food events at well, all with great success. > Courtesy of Dr. Tim > Trader and Laurie Masters, with a couple of tweaks. > > Elchanan > ____________ > Apple Pie (Serves 8) > > CRUST > Ingredients: > - 1½ lbs. dates, pitted (preferably deglet noor or > another drier variety) > > Procedure: > 1, Process ½ lb of dates at a time in a food > processor with S blade until > they form a ball. Scrape sides of food processor if > needed. > 2. Press processed dates evenly into a 9-inch glass > pie plate. > 3. Refrigerate for at least two hours. (We have > prepared in advance and > frozen this crust overnight, works just fine.) > > FILLING > Ingredients: > - 6 Fuji apples (or Braeburn or red delicious), > quartered > - ½ lb. dates, pitted (Can be a wetter variety) > - 1½ C purified water > - Cinnamon > > Procedure: > 1. Grate apples in food processor. (DO NOT > PULVERIZE.) > 2. Blend dates with distilled (or purified) water > until smooth. > 3. Cover bottom of pie crust with a ¼-inch layer of > grated apple. > 4. Spread a thin layer of blended date sauce over > the apples. > 5. Repeat two more times, adding ¼ inch of apples > and topping with date > sauce, for a total of three layers. > > OPTIONS > 1. Top pie with a sprinkling of cinnamon. A hint of > nutmeg is also nice. > ----- NOTE ----- Adding the foregoing ingredients > makes the pie wonderful > for most people and not-so-wonderful for long-time > NH raw fooders. > 2. Add raisins (soaked or not) and mix with the > apples, or use as a topping. > > > Hope this helps! > Elchanan > _____ > > dcbella76 [colleen.grant] > Tuesday, October 09, 2007 11:58 AM > rawfood > [Raw Food] apple pie > > > > <http://geo./serv?s=97359714/grpId=5520395/grpspId=1705015482/msgId > =34764/stime=1191956316/nc1=4776370/nc2=4836044/nc3=4776344> > We are having > an event at work, and some of my coworkers are > interested > in tasting raw apple pie. I made one for the > holidays but I have two > issues with with the recipe that I have: > 1. I don't have a binder for the filling, so the > filling kind falls out > once it is sliced. The filling is dried apples, > fresh apples, and > cinnimon > 2. The crust is an almond crust. I would like a low > fat crust. I have > another crust with coconut and date, but I don't > think coconut and > apples go well. > > So my question is, does anyone have a recipe for > apple pie that doesn't > use a nut crust? In addition, does anyone have any > suggestions for a > binder (dates, raisins?)? > > Thanks > > > > [Non-text portions of this message have been > removed] > > ______________________________\ ____ Catch up on fall's hot new shows on TV. Watch previews, get listings, and more! http://tv./collections/3658 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2007 Report Share Posted October 9, 2007 Great questions Yes, I imagine many are soaking their nuts before eating them. No, no substantive reduction in abrasion. Best, Elchanan On Behalf Of Nan Coursey Tuesday, October 09, 2007 5:03 PM Re: RECIPE: Raw Apple Pie (Low-fat Version) Thanks. Sounds yummy. I wanted to add a newbie's two cents to the nut topic. Can I assume everyone is soaking the nuts before eating? Does that lessen the effect of being difficult on the intestinal wall? Nan --- Elchanan <Elchanan wrote: > Hi everyone, > > I was posting this in a few groups and thought some > here might enjoy it, as > well. > Elchanan > _____ > > Elchanan > Tuesday, October 09, 2007 2:43 PM > rawfood > RECIPE: Raw Apple Pie (Low-fat Version) > > > Hi Colleen, > > This one is great, we've used it at large RF events > and served it at mostly > cooked-food events at well, all with great success. > Courtesy of Dr. Tim > Trader and Laurie Masters, with a couple of tweaks. > > Elchanan > ____________ > Apple Pie (Serves 8) > > CRUST > Ingredients: > - 1½ lbs. dates, pitted (preferably deglet noor or > another drier variety) > > Procedure: > 1, Process ½ lb of dates at a time in a food > processor with S blade until > they form a ball. Scrape sides of food processor if > needed. > 2. Press processed dates evenly into a 9-inch glass > pie plate. > 3. Refrigerate for at least two hours. (We have > prepared in advance and > frozen this crust overnight, works just fine.) > > FILLING > Ingredients: > - 6 Fuji apples (or Braeburn or red delicious), > quartered > - ½ lb. dates, pitted (Can be a wetter variety) > - 1½ C purified water > - Cinnamon > > Procedure: > 1. Grate apples in food processor. (DO NOT > PULVERIZE.) > 2. Blend dates with distilled (or purified) water > until smooth. > 3. Cover bottom of pie crust with a ¼-inch layer of > grated apple. > 4. Spread a thin layer of blended date sauce over > the apples. > 5. Repeat two more times, adding ¼ inch of apples > and topping with date > sauce, for a total of three layers. > > OPTIONS > 1. Top pie with a sprinkling of cinnamon. A hint of > nutmeg is also nice. > ----- NOTE ----- Adding the foregoing ingredients > makes the pie wonderful > for most people and not-so-wonderful for long-time > NH raw fooders. > 2. Add raisins (soaked or not) and mix with the > apples, or use as a topping. > > > Hope this helps! > Elchanan > _____ > > dcbella76 [colleen.grant] > Tuesday, October 09, 2007 11:58 AM > rawfood > [Raw Food] apple pie > > > > <http://geo./serv?s=97359714/grpId=5520395/grpspId=1705015482/msgId > =34764/stime=1191956316/nc1=4776370/nc2=4836044/nc3=4776344> > We are having > an event at work, and some of my coworkers are > interested > in tasting raw apple pie. I made one for the > holidays but I have two > issues with with the recipe that I have: > 1. I don't have a binder for the filling, so the > filling kind falls out > once it is sliced. The filling is dried apples, > fresh apples, and > cinnimon > 2. The crust is an almond crust. I would like a low > fat crust. I have > another crust with coconut and date, but I don't > think coconut and > apples go well. > > So my question is, does anyone have a recipe for > apple pie that doesn't > use a nut crust? In addition, does anyone have any > suggestions for a > binder (dates, raisins?)? > > Thanks > > > > [Non-text portions of this message have been > removed] > > __________________________ ________ Catch up on fall's hot new shows on TV. Watch previews, get listings, and more! http://tv./collections/3658 Visit the Seattle Raw Foods Community: http://.org Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2007 Report Share Posted October 9, 2007 Hi Colleen, This one is great, we've used it at large RF events and served it at mostly cooked-food events at well, all with great success. Courtesy of Dr. Tim Trader and Laurie Masters, with a couple of tweaks. Elchanan ____________ Apple Pie (Serves 8) CRUST Ingredients: - 1½ lbs. dates, pitted (preferably deglet noor or another drier variety) Procedure: 1, Process ½ lb of dates at a time in a food processor with S blade until they form a ball. Scrape sides of food processor if needed. 2. Press processed dates evenly into a 9-inch glass pie plate. 3. Refrigerate for at least two hours. (We have prepared in advance and frozen this crust overnight, works just fine.) FILLING Ingredients: - 6 Fuji apples (or Braeburn or red delicious), quartered - ½ lb. dates, pitted (Can be a wetter variety) - 1½ C purified water - Cinnamon Procedure: 1. Grate apples in food processor. (DO NOT PULVERIZE.) 2. Blend dates with distilled (or purified) water until smooth. 3. Cover bottom of pie crust with a ¼-inch layer of grated apple. 4. Spread a thin layer of blended date sauce over the apples. 5. Repeat two more times, adding ¼ inch of apples and topping with date sauce, for a total of three layers. OPTIONS 1. Top pie with a sprinkling of cinnamon. A hint of nutmeg is also nice. ----- NOTE ----- Adding the foregoing ingredients makes the pie wonderful for most people and not-so-wonderful for long-time NH raw fooders. 2. Add raisins (soaked or not) and mix with the apples, or use as a topping. Hope this helps! Elchanan _____ dcbella76 [colleen.grant] Tuesday, October 09, 2007 11:58 AM rawfood [Raw Food] apple pie <http://geo./serv?s=97359714/grpId=5520395/grpspId=1705015482/msgId =34764/stime=1191956316/nc1=4776370/nc2=4836044/nc3=4776344> We are having an event at work, and some of my coworkers are interested in tasting raw apple pie. I made one for the holidays but I have two issues with with the recipe that I have: 1. I don't have a binder for the filling, so the filling kind falls out once it is sliced. The filling is dried apples, fresh apples, and cinnimon 2. The crust is an almond crust. I would like a low fat crust. I have another crust with coconut and date, but I don't think coconut and apples go well. So my question is, does anyone have a recipe for apple pie that doesn't use a nut crust? In addition, does anyone have any suggestions for a binder (dates, raisins?)? Thanks Quote Link to comment Share on other sites More sharing options...
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