It’s one thing to follow a recipe, trying to imitate the work of a talented chef, and quite another to enjoy their interpretation straight from the source. At best, you might be able to seek out a particular restaurant, but even then, it’s unlikely that the chef will actually be in the kitchen, carefully chopping the onions or searing the tofu destined for your plate. That’s why it was such a treat to see Chef Lisa Brooks-Williams herself in action, demonstrating a selection of her inspiring raw dishes.
Chef Lisa wears many hats, working as a personal chef, caterer, and teacher throughout the bay area. Committed to proving how easy a healthful, vegan diet full of whole foods can be, her raw apple pie is a perfect example of how flavor and nutrition are seamlessly combined into one crowd-pleasing dessert. Sweet but not saccharine, spices emphasize the natural autumnal essence of the apples, complemented by a creamy cashew sauce. Although the timing is perfect for the upcoming holiday season, I wouldn’t hesitate to whip one up any time of year.
Lisa’s Raw Apple Pie with Almond Crust and Maple Cream
Adapted from Chef Lisa Brooks-Williams
Crust:
2 Cups Raw Almonds
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
10 Pitted Dates
1/2 – 1 Teaspoon Water
1 Tablespoon Coconut Sugar (Optional)
Apple Pie Filling:
2 Pounds Fuji or Gala Apples, Quartered and Cored
2 Pears, Peeled and Cored
2 Tablespoons Ground Psyllium Husk
2/3 Cup Dried Currants or Raisins
1 Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Ground Ginger
Maple Cream:
2 Cups Raw Cashews, Soaked for 2 Hours and Drained
1/2 Cup Grade B Maple Syrup
1/2 Cup Water
1 Whole Vanilla Bean
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Nutmeg
Pinch Salt
For the crust, place the almonds, cinnamon, and salt in the food processor and pulse until the nuts are ground. Add dates and coconut sugar (if using) and pulse once more until the dates are finely chopped and incorporated. Add 1/2 teaspoon water or more for a moister crust, if desired. Set aside. Note: Moister crusts are easier to press into a pie plate or pan. However, a more crumbly consistency works better for this recipe.
For the filling, place the apples in the (rinsed and dried) food processor and pulse until chopped into small pieces. You may need to process your apples in two separate batches, depending on the size of your food processor. Place in a bowl and set aside.
Place the pears, salt, spices, and vanilla extract in the food processor and blend until completely smooth. Pour the pear sauce over the chopped apples. Add the psyllium husk and currants, stirring gently to makes sure all the ingredients are incorporated. Allow the mixture to rest for 20 minutes to gel.
For the maple cream, place the entire vanilla bean, cut into smaller pieces, into the blender along with the water and maple syrup. Process until the vanilla bean is completely broken down. Add the soaked cashews, spices, and salt, and blend until completely smooth and creamy. Add more water if the consistency is too thick.
To assemble, press the crust into a pie pan or casserole dish to make more traditional slices, or crumble into individual serving glasses to make parfaits. Spoon the filling on top, and finish each serving with a dollop of maple cream. For a full pie, chill thoroughly for at least two hours for best results when slicing.