Raw apple pie with its lattice top

An apple pie that impresses as much by its looks as by its taste: despite entirely raw ingredients, the result takes on the appearance of the classic tart, with its delicate lattice on top. Follow the steps below to make this striking pie without ever turning on the oven.

Ingredients

Tart base

• 1/2 cup tiger nut flakes
• 1/2 cup raw cashews
• 1/2 cup unsweetened coconut flakes
• 3 tablespoons honey

Filling

• 2 medium fuji apples, peeled, cored and roughly chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 pinch grated nutmeg
• 1 pinch sea salt (about 1 tablespoon - 15 ml - of seawater)
• 2 teaspoons raisins
• 3 pitted medjool dates

Method

1. Blend the tiger nut flakes in a powerful blender until you have a fine flour, and tip it into a mixing bowl. Repeat with the cashews, then with the coconut, adding each flour to the same bowl.
2. Add the honey and mix until the dough is even and holds together between your fingers.
3. Divide the dough into four portions, roll them into balls, then flatten each into a thin disc about 6 mm thick on a sheet of baking paper. Let the dough chill while you make the filling.
4. In a food processor, pulse one apple with the remaining filling ingredients until you have the texture of a thick compote. Add the second apple and pulse, keeping small pieces for texture.
5. Peel off one disc of dough and press it into an individual tartlet tin, trimming the excess. Repeat with the second tin.
6. Using a knife, cut thin strips from the remaining dough.
7. Fill the tart bases with the apple compote, then lay the strips over the top in a criss-cross pattern to recreate the lattice effect.

Tip

For an even neater result, chill the dough for a few minutes in the fridge before cutting the lattice strips: it is far easier to handle and the edges stay straight. A well-sharpened knife, wiped between each strip, does the rest.

FAQ: your questions about the raw apple pie