KAILA'S RAW DOUBLE CRUST PIE with strappleberry filling
Looks just like grandma used to make! I've been looking for a recipe like this fervently since I discovered a recipe producing a 2-crust pie 5 years ago that subsequently disappeared never to be found. After searching and searching and finding little bits here and there but never the whole shebang, I decided to fashion my own original recipe. It took a few tries and I'm still refining the amount of dates/raisins and whether or not to soak beforehand, but it's always to approach raw recipes with a certain amount of flexibilities as quantities can vary in different climates and circumstances (I usually measure in handfuls but I've written in standard notation here). This recipe is anyone's starting point for a spectacular looking and tasting double-crust pie!
KAILA'S RAW DOUBLE CRUST PIE
with Strappleberry Filling
2 Cups Macademia Nuts
2 Cups Pecans
1 Cup Cashews
4 Cups Coconut
8-10 Medjol Dates (pitted, half soaked half dry)
1 Cup Raisins (optional, half soaked, half dry)
FILLING (Whatever fresh ingredients your heart desires!!!)
1 package Strawberries (remove tops)
1 package Bluberries
8-10 Apples Cored and Sliced
Cinnamon & Nutmeg (to taste)
Chia Seeds (optional but recomended!)
A little leftover date/raisin water
Food Processer (large, s-blade)
Place 1/2 of your dates and raisins in a cup of purified water to soak, roughly 10+ minutes; maybe do some prep for your filling in the meantime. Process one cup (a full handful) of each, Macademias and Pecans, and a small handful of Cashews in processor until it forms a "flour". Watch it so it doesn't start to turn to butter on the bottom. Add 2 cups of Coconut and pulse to distribute. If you'd like, add Cinnamon and Nutmeg.
Add 1/2 of the soaked dates and raisins to the nut flour using a fork or slotted spoon to avoid too much water in the dough (a little at a time while processing if you have an opening on top that allows you to do this), process for 1-2 minutes until a large brown dough-ball forms*. Your dough ball should be a bit greasy rather than sticky as this helps with rolling it out.
*You may have to add additional dry dates/raisins and/or coconut to expedite the forming of the ball. You can also try adding tiny bits of the date water.
Spread one large sheet of foil and then plastic wrap on a counter or a cutting board. Tuck the plastic into the foil to help with stabilization. Remove the greasy dough ball from food processor and roll in your hands to make it smooth and perfectly round. Place on plastic wrap, cover with another large pice of plastic wrap, then roll out the dough with the rolling pin taking care that the edges don't break apart. The dough should be a little larger than pie pan and as thin as you can go while maintaining the integrity of the dough (no holes). Remove plastic and press into the bottom of pan with the edges a tiny bit longer so you can later pinch the two crusts together. IF THE DOUGH CAME OUT STICKY, YOU CAN MANUALLY PRESS THE DOUGH INTO THE BOTTOM OF THE PAN WITH YOUR FINGERS, just have water handy and keep your fingers moist so they don't stick to the dough.
If desired you can dehydrate the bottom crust in the pie pan at 105 degrees for added firmness, however dehydration is NOT necessary in this recipe!
REPEAT PROCESS FOR TOP CRUST WITH REMAINING INGREDIENTS. Leave top crust rolled out between plastic while you make your filling.
Slice 5-6 Strawberries lengthwise, set aside. Coarsely chop 4-5 apples into pieces in food processor (no need to clean processor) with Cinnamon and Nutmeg, set aside OR place apples into bottom pie crust and replace in dehydrator. Add remaining apples, blueberries, strawberries, lime juice, chia seeds, cinnamon/nutmeg and process until it makes an applesauce-like mixture. Saving about 6 slices of strawberries for garnish, mix sliced strawberries into the Strappleberry sauce.
Spread Chopped apples on the bottom of the pie crust, then top with the Strappleberry Sauce (you can freeze remaining sauce for a tasty sorbet). Remove top plastic from remaining crust and flip onto top of pie pan, then remove the remaining plastic and foil. Pinch together the top and bottom crust. Decorate the center of the pie with a ring of sliced strawberries with a dollup of sauce or a blueberry in the middle. Let stand a few minutes to let flavors mingle OR dehydrate for an hour for a firmer middle and crust and to serve nice and warm. E Voila!!! Enjoy your lovely pie, I'm still eating mine!
P.S. I TRIED TO UPLOAD PICTURES BUT THE UPLOADER WON'T LET ME, EVEN AFTER REDUCING THEM TO THEIR SMALLEST SIZES (JPEG, 12-15KB). If anyone has any advice, I'd love the help. Meanwhile I'm thinking to make a website with the recipe, so when I do I will put a link here so you can see pictures!
Yeah, pics are a real problem on this website!
AND I would LOVE to see them!!!
The pics are on a website I made yesterday! It's at *
They're under the pie tab. I hope you try the recipe!
Last edited by GoodCat; 03-10-2012 at 12:25 AM.
Reason: No self promotion
Wow, that's a lotta crust!
Thanks for sharing your website!
Visit me on Facebook at Mary Kay Simoni
highest weight ever 147 lbs.
Mar 2010 - 140 lbs.
Sep 2011 - 128 lbs
Goal - 115
Yes, this most recent batch's crust was rich but VERY tasty and pie like. I'm going to fool around with the types of nuts and see if I can make it lighter. The fat in the Macademia is essential to help hold it together, but maybe something instead of pecan. Brazil nuts might work instead or in tandem with the Mac. Nuts. Here's to the creative.
Link is gone....boo!!!
Will you pm the link to me please, kailaniece?
Aye no link boo! Would love to see the pictures. I think ill give this recipe a go :) Thanks a lot!
I saw you had images of other kinds of pies (peach and berry). Were those made from the same kind of crust or from before you lost the other crust recipe? Not sure I have the patience to make this pie, but it does look scrumptious. Thanks for sharing! :)
Yes, the peach ones were from before. I hope I can find that combination. I like the new pie, but that crust was less rich. I'm seriously still eating it. The first time is a little labor intensive, but once you get the hang of it you can knock it out in MUCH less than an hour. I bet this new crust would also make excellent cookies/sweet bread dehydrated.
And as the link is gone and this site has no viable way of posting pictures, pm me if you want to see pics as I know how important a visual guide is to me when I recreate recipes. The website on my profile has pics as well.
Happy KOOKING (that's what I'm calling raw cooking from now on).
Thanks for sending me the link. The only pie picture I found was a top view of a pie, at least I think it was a pie. I don't know if that's the one you wanted us to see or not.
I have the same problem with pictures and I Posted Help back on 12-8-11 ----You can look at the post maybe it will help! The only way I was able to post was on my personal profile. Your pie sounds good!!!!
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