Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Food

Deep-Dish Caramel Apple Pie

Picture it: a tender, nutty crust and crumble topping, surrounding caramel-coated apple slices kissed with cinnamon, all gently warmed in the dehydrator or oven. In other words, autumnal heaven. That is this pie. Photograph by Amber Shea Crawley

For the crust and topping:

1½ cup almonds
¾ cup walnuts
¾ cup pecans
1/8 teaspoon sea salt
¾ cup golden raisins
1/3 cup pitted Medjool dates

For the caramel sauce:

1 cup pitted Medjool dates, soaked in warm water until soft and then drained
2/3 cups non-dairy milk, such as coconut, oat, almond or hempseed milk, either store-bought or homemade
1 teaspoon vanilla extract
1/8 teaspoon sea salt

For the filling:

3 medium red apples peeled, cored and thinly sliced
1 tablespoon lemon juice
¾ teaspoon cinnamon, or to taste

To make the crust:

1) Combine the almonds, walnuts, pecans and salt in a food processor and pulse until the nuts are finely ground. Add the raisins, ¼ cup at a time, pulsing in between additions until well-incorporated. Add the dates and pulse until the mixture is sticky but still crumbly. Measure out 1 cup of the crust mixture and set it aside.

2) Transfer the remaining crust mixture to a deep-dish 9-inch pie plate (lined with parchment paper for easy removal, if desired). Press the mixture thinly, firmly and evenly onto the sides and bottom of the pan. Set aside the pan while you make the sauce and filling.

To make the caramel sauce:

Combine all the ingredients in a high-speed blender or food processor and blend until smooth. Store in an airtight container in the fridge, up to 3 days.

To make the filling and assemble the pie:

1) Combine the sliced apples with lemon juice and cinnamon in a large bowl and toss to combine. Add the caramel sauce and toss again until the apple slices are coated with the caramel.

2) Transfer the apple mixture, and any extra sauce lingering in the bottom of the bowl, into the reserved crust, arranging the apples and patting them down so they create a flat, even layer.

3) Sprinkle the reserved crumble mixture on top of the apple filling.

4) Dehydrate at 115˚ F for 5-6 hours, until the pie is barely warmed through, or bake in a preheated oven at 250˚F for 20-25 minutes, until warmed throughout, or just refrigerate until ready to serve.

5) To store, wrap snugly in plastic wrap and store in the fridge for up to 3 days.

From “Practically Raw Desserts” © 2013 by Amber Shea Crawley. Used with permission from Vegan Heritage Press.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

—  Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.