When I first heard about Pie Day, I was stumped about what to “bring” to the virtual party.

Because I’d just posted these cupcakes, I decided to go in a somewhat non-typical (and fairly virtuous) direction for my pie.

I’m calling it virtuous because it’s a vegan pie that’s made with (almost) all raw ingredients. It’s still pretty rich and sweet, though, so if you were to make it, I don’t suggest eating the whole pie in one sitting or anything like that: a small slice is perfect.

raw vegan apricot blackberry pie

To make the raw, vegan pie crust, I soaked 1 cup of organic raw almonds and 1 cup of organic dried calmyra figs in separate covered bowls overnight. I did this at room temperature, with enough water to cover the almonds and figs comfortably, because they will expand. I then poured off the water (save the fig soaking water for another purpose- it’s sweet and delicious) and combined the figs and almonds in my Blendtec blender. I processed these until they were fairly well mashed (I added a little of the fig soaking water to moisten the mixture) then pat it into a deep dish pie shell. I froze the crust for a few hours before proceeding.

Next, I combined 3 tablespoons of organic raw coconut butter with an equal amount of maple syrup (I think I used 3 tablespoons of each). Note that maple syrup is not raw, but I prefer it to agave, which is raw. You can use whichever one of these you like, or use a different natural sweetener that’s a liquid. Anyway, my goal was to create a sweet coconut layer between the crust and the fruit, so the fruit wouldn’t make the crust too soggy. Note that when refrigerated, the coconut butter hardens up somewhat.

After spreading the coconut layer, I combined 6 (or 7?) sliced ripe apricots with about 1 cup of fresh blackberries. I mixed 1 tablespoons of all-natural apricot butter into the fruit (not officially raw, but I wanted to add a little extra touch of sweetness and sheen), then spooned it over the coconut layer. That’s it…a raw (or almost all raw) pie! I refrigerated it for a few hours to make slicing neater, but if you don’t care how it looks, it’s fine just spoon into a bowl :)

Happy Pie Day!

raw apricot blackberry pie

 

9 Comments

  1. 1

    Jen @ My Kitchen Addiction — July 5, 2011 @ 5:53 pm

    Love your refreshing take on pie!

    • Winnie replied: — July 6th, 2011 @ 3:03 pm

      Thanks Jen :)

  2. 2

    michele — July 5, 2011 @ 7:37 pm

    Nice looking vegan pie. Will give it a try.

    • Winnie replied: — July 6th, 2011 @ 3:03 pm

      Thanks so much- I hope you do!

  3. 3

    Michelle Maskaly — July 5, 2011 @ 8:49 pm

    I saw this on Twitter this morning and made a mental note to go back and bookmark it so I could try it. Of course I forgot and then I happen to see it in my Facebook newsfeed and was super exited. I can’t wait to try this!

    • Winnie replied: — July 6th, 2011 @ 3:04 pm

      Glad you came back to check it out :)

  4. 4

    Kulsum at Journey Kitchen — July 6, 2011 @ 2:53 am

    That’s such a neat idea. I would love a raw pie like that. Thanks for the idea!

    • Winnie replied: — July 6th, 2011 @ 3:07 pm

      Thanks :) It’s pretty simple but very tasty!

  5. 5

    Mini Cheese "Pies" with Roasted Plum Jam (Gluten-Free) | Healthy Green Kitchen — June 20, 2012 @ 2:33 pm

    [...] time (at the urging of Shauna), LOTS of food bloggers took to their kitchens and made pie (I made this). That first annual Pie Party was a great success, so today we’re celebrating Pie Party 2012. [...]

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