Get Saucy while eating  this raw pie, as it rivals the most legendary cooked apple pie. Rich, sweet, and aromatic with cinnamon, offer this pie to your skeptical friends they will never believe that it is a Raw Pie.



  • 1 3/4 cup almonds, soaked 8 to 12 hours
  • 1 1/2 cup date pieces, or chopped dates
  • 1 tbs 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 in chunks
  • 2 cups dates, pitted (Medjool dates are the best)
  • 1 cup raisins
  • 2 tsp cinnamon
  • 2 tbs 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 Psyllium
  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 warm oven (250 degrees) for 20 minute

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 refrigerator. Will last for several days in the refrigerator