Applesauce Pie

October 30, 2016

Love Apple Pie But Want A Healthier Version?

Applesauce Pie



  • 1 3/4 cup almonds, soaked 8 to 12 hours
  • 1 1/2 cup date pieces, or chopped dates
  • 1 tbsp water, or more as needed
  • 1/2 tsp vanilla, optional
  • dash of cinnamon, optional
  • 2 tsp dry psyllium husk


  • 10-12 apples, peeled and cored, cut into chunks
  • 2 cups dates, pitted (Medjool dates are the best)
  • 1 cup raisins
  • 2 tsp cinnamon
  • 2 tbsp psyllium



  1. Drain almonds
  2. Dry the almonds in the sun or dehydrator for an hour, or simply towel dry.
  3. In a food processor, chop the nuts until evenly ground.
  4. Add dates and process until mixture is finely ground.
  5. Add water, vanilla, and cinnamon while processing.
  6. Crust should appear slightly damp and must hold together before adding the Psyllium;  add a small amount of water if necessary.
  7. Gradually add the Pysllium.
  8. Immediately press the mixture into an 8 or 9 inch pie pan.
  9. Dehydrate crust for one hour, or leave in the sun for 1-2 hours, or in a warm oven (250 degrees) for 20 minutes.

Note:  May use crust immediately but results are better drying.  Psyllium enables the crust to hold together.  You can make the crust without the Psyllium with fairly good results.


  1. Put apples, dates, and raisins through a heavy duty juicer, using a blank screen.
  2. This should yield at least 6 cups of applesauce mixture;  if it doesn't, add more apples and put through the juicer again.
  3. For best results, then place the mixture in a food processor and process until very smooth.
  4. Add cinnamon, process until mixed in.
  5. Gradually sprinkle in Psyllium, process until mixed in thoroughly.
  6. Immediately pour into pie shell.
  7. Cover and refrigerate.  Will last for several days in the refrigerator.


If you like this recipe, check out more raw recipes on Avena's website


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