Recipe Redo Blog

Traditional Recipes Redone…Healthier

Dina’s Raw Apple Pie with Oatmeal Cookie Crumble from Chunkie Dunkies

Originally featured in Debra K’s article for Palm Beach Woman Magazine

This pie contains fiber, protein and vitamins from the raw nut crust and the uncooked apples.  Instead of white sugar, Dina made this version with pure maple syrup for minerals and antioxidants.  Because eggs and butter were not included in this recipe, it is a great choice for those worried about their cholesterol.  By not baking this version all the natural food enzymes remain alive so the body can digest easier giving you more energy.  With living foods, your body doesn’t have to work as hard to break the food down.

This recipe is compliments of Chef Dina Marie Lauro and Chunkie Dunkies

Delicious Live Thinly Sliced Layers of Raw Apples contained in a Rich Nutty Crust topped with a Mmm Mmm Cookie Crumble

Crust:dina Apple pie prep

Makes one 9 inch crust or 4, four inch tart shells

      • 2 C Raw walnuts
      • 2 C Raw pecans
      • 3/4 t Sea salt
      • 5 Dates, pitted and soaked for 5 minutes (save some soak water)
      • 1 T Pure maple syrup
      • 1 T Unrefined coconut oil, melted
      • 1/8-1/4 Soaked date water or filtered Water
      • Dollop of coconut oil for greasing pie dish

Prepare pie pan with coconut oil and grease the inside and edges.

In a food processor, using the S blade, process all nuts and sea salt into a fine nut flour. Place nut mixture in medium size bowl.  In food processor, add the dates, coconut oil, maple and soaked date water and process until mixture is creamy. Mix wet ingredients into dry making sure to form a ball.  Press the nut dough 1/4 inch thick into 9″ pie dish or tart shells.  Place in refrigerator for 4 to 5 hours, in freezer for 2 hours or in dehydrator for 5 hours at 115 degrees.  When dough is firm, pie slices are easier to remove.

Filling:

  • 5 Apples, peeled and coreddina apple pies complete (1)
  • Juice of 1/2 lemon
  • 1/4 C Pure maple syrup
  • 1 T Non-alcohol vanilla
  • 1.5 t Cinnamon
  • A pinch of sea salt

Thinly slice apples on a mandoline.  Reserve apples pieces that are too small to slice and set aside.  Put sliced apples in a big bowl.  Squeeze lemon juice over apples and lightly toss. In a blender, blend reserved apple pieces, maple, vanilla, cinnamon and salt until creamy.  Pour creamy mixture over sliced apples and lightly coat.  Place apple filling into your prepared pie dish(es) and press down slightly.

Crumble:

5 to 8 Oatmeal Chunkie Dunkie Cookies, room temperature

Crumble cookies on top of apple pie.  The more the yummier.  Can be savored right away or placed in refrigerator for up to 5 days.

If you want your own Chunkie Dunkies, stop in Amici Market, Breakers News & Gourmet or check their website for all local listings.  www.chunkiedunkies.com

Originally printed in Palm Beach Woman Magazine.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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