Thanksgiving is one of our favorite holidays. It brings smiles, friends, family, food and drink inside to enjoy together at one table. A day where the kitchen becomes the hang out spot and everyone squeezes in to one room to either help make the food, or eat it. It gets chaotic. But you see, that is the best part. It’s a crazy, amazing, heartfelt and enjoyable day.
Now, as fun and tasty this day is, one of the hardest things to do is not overeat; everything is just so delicious, you have to try all of it! And let’s face it, why not? But when dessert rolls around, it’s hard to enjoy the apple pie with grandma’s crust and mom’s gluttonous chocolate cake.
So when I came across this raw apple pie on the Free People Blog, I was filled with excitement. I had to try it. A tasty dessert that is crisp and light? What a refreshing way to end the day.
Have a joyous and wonderful Thanksgiving!
For the Crust:
- A bit more than 1 cup of pitted fresh dates
- 1 1/2 cups raw pecans
- 1 T coconut oil
- A few shakes of salt
- 1/2 cup unsweetened coconut shavings, plus more for topping
For the Drizzle:
- 1 tsp vanilla extract
- 2 T pure maple syrup
- 1 T lemon juice
- 1/2 tsp cinnamon
- 1 tsp apple cider vinegar
- 4 organic apples, thinly sliced (we used stayman)
- Combine ingredients for the crust in a food processor and pulse until everything is chopped small and the mixture is moldable.
- Press mixture into a traditional sized pie plate, and around the sides, until evenly divided.
- Place apples in a spiral pattern on top crust until the pie is filled or you run out of apple slices.
- Whisk ingredients for the drizzle in a bowl. Pour evenly over the apples, making sure to coat all the slices.
- Top with some more coconut shavings and store in fridge overnight to allow flavors to absorb.
- Enjoy with fresh whipped cream.