Dutch Apple Pie. Vegan, Gluten-free, Oil-free, Sugar-free!

Did you ever see the movie Starman? It’s one of my favorites. An oldie but goodie starring Jeff Bridges. He plays a benevolent visitor from another planet and he’s never eaten our food. He takes his first bite of pie and an odd look comes across his face. And then, with his mouth stuffed with pie, he says, “Dutch Apple Pie… it’s terrific!” You gotta see it.

This is one dessert that I’ve been wanting to make for YEARS. And the holidays are coming. Can’t get much better than a homemade apple pie with that gorgeous streusel topping for a holiday dessert, right? Especially when it’s filled with healthy ingredients. Guilt-free pleasure all the way.

Tart apples, like Granny Smith, are usually used for apple pies. But since I didn’t want to add sugar, I used sweet apples—Red Delicious. AND, I added some lucuma powder, which is a superfood that adds natural sweetness. The result was perfect.

One note… this baby is not fast to prepare. So when you do decide to make it, give yourself a couple of hours of kitchen time and just enjoy the process, as there are multiple steps. But eventually you and your guests will be able to taste the love and goodness you’ve so patiently imbued upon this divine creation.

Ingredients:

~ for the crust

use my 2-ingredient Pie Crust recipe

~ for the filling

6 sweet apples, cored, peeled and sliced
⅓ cup golden raisins (I used Hunza raisins)
2 TBS lemon juice
3 TBS tapioca starch
2 TBS lucuma powder
2 tsp ground cinnamon
¼ cup cashew cream (recipe below)

~ for the streusel topping

1 cup rolled oats
1 cup walnuts
2 TBS raw cashew butter
3 medjool dates, pitted and chopped (or sub 2 TBS date sugar)
1 tsp ground cinnamon
¼ tsp ground nutmeg
2-3 TBS water

Directions:

Bake the pie crust for about 15-20 minutes at 350° F until slightly golden. Remove and set aside.
Put the sliced apples, lemon juice and cinnamon in a deep sauté pan and cook on low until the apples are slightly soft (about 10-15 minutes), stirring gently and occasionally. The apples will start to give up their water. You can add just a bit of water to start them off, about a tablespoon.
When the apples are soft, add the tapioca and the lucuma powder and stir well to combine.
To make the cashew cream, blend together 1 cups raw cashews with 2 cups of pure water until smooth and creamy. If you don’t have a high powered blender, soak the cashews for about three hours before blending. You’ll have extra, of course. It’s wonderful on cereal and I also use it as a creamer just as it is. It stays fresh for about 5 days refrigerated. Add the cashew cream to the apple mixture and stir again to combine. The mixture should be wet, but not soupy. If it looks like there is too much liquid, just simmer for a few more minutes and it will thicken up.
To make the streusel simply combine all topping ingredients in a food processor. Pulse, adding bits of water until the mixture holds together well.
To assemble the pie, pour the filling into the crust and top with the streusel.
Place the assembled pie to the oven and bake an additional 20 minutes at 300° F.
Let pie cool completely before slicing.