Raw apple blackberry pie

This Raw Apple Blackberry Pie is the kind of dessert that makes you question everything you thought you knew about pie. It’s vibrant, juicy, fresh, and comes together without ever turning on the oven. Packed with natural sweetness and seasonal fruit, it’s a beauty that tastes just as amazing as it looks.

Behind the Recipe

This pie came to life during a warm spell when baking anything felt too heavy. With apples ripening on the counter and a few baskets of blackberries from the market, the idea for something light and raw took root. The crust came together with dates and nuts, the filling was kept crisp and fresh, and the result was this dreamy, chilled creation.

Why You’ll Love It

• No baking involved—cool and refreshing
• Naturally sweetened with dates and fruit
• Gluten-free, dairy-free, and vegan
• Holds together beautifully once chilled
• Perfect for summer picnics or clean dessert cravings
• So pretty it feels like a centerpiece

Chef’s Tips for the Best Raw Pie

• Use soft Medjool dates for the crust—they help it hold
• Slice the apples thin for a more elegant and tender filling
• Chill at least 2 hours before serving
• A tart apple balances the sweet berries beautifully
• If your blackberries are very tart, add a touch of maple syrup

Kitchen Tools You’ll Need

• Food processor
• 9-inch tart pan or pie plate
• Mixing bowl
• Mandoline or sharp knife
• Rubber spatula
• Fridge space

Ingredients for Raw Apple Blackberry Pie

Here’s what you’ll need to bring this raw pie to life:

For the crust:

• 1 cup raw almonds
• 1 cup Medjool dates, pitted
• 1 tablespoon coconut oil
• Pinch of salt

For the filling:

• 2 apples, thinly sliced (Granny Smith or Honeycrisp)
• 1 ½ cups blackberries
• 1 tablespoon lemon juice
• 1–2 tablespoons maple syrup (optional, to taste)
• 1 tablespoon chia seeds or ground flax (optional, helps firm up juices)

Optional garnish:

• Extra berries, mint leaves, shredded coconut, or edible flowers

Ingredient Substitutions

• Almonds: Swap with walnuts, pecans, or sunflower seeds
• Dates: Use dried figs or raisins, but dates hold best
• Blackberries: Use raspberries, blueberries, or a mix
• Chia seeds: Optional, but help set the filling naturally
• Maple syrup: Skip if fruit is sweet enough

How to Make It: Step-by-Step

Here are the steps you’re going to follow:

1. Make the crust

In a food processor, pulse almonds until finely ground. Add dates, coconut oil, and a pinch of salt. Blend until mixture sticks together when pressed. Press into a tart pan lined with parchment or lightly greased. Press firmly along bottom and up the sides. Chill while you prep the filling.

2. Slice the apples

Use a mandoline or sharp knife to slice apples thinly. Toss in a bowl with lemon juice to prevent browning.

3. Prepare the filling

Add blackberries and optional maple syrup to the apples. Sprinkle chia seeds if using. Toss gently to combine and let sit for 5–10 minutes.

4. Assemble the pie

Spoon the fruit mixture into the chilled crust. Arrange apple slices and blackberries in a spiral pattern or simply pile in for a rustic look.

5. Chill and set

Refrigerate the pie for at least 2 hours to allow the crust to firm and the juices to settle. Slice and serve chilled.

Texture & Flavor Secrets

This pie is all about the contrast—crunchy nutty crust, crisp apples, soft juicy berries, and a cool, chilled finish. The lemon juice adds brightness, while the maple (if used) deepens the flavor just slightly.

Cooking Tips & Tricks

• If your dates are dry, soak them in warm water for 10 minutes
• Press crust evenly to avoid thin spots
• Use parchment if you want to lift the pie out cleanly
• Let pie sit out for 10 minutes before slicing for the best texture

What to Avoid

• Don’t use overripe berries—they’ll collapse and leak too much juice
• Avoid slicing apples too thick or the filling won’t hold
• Don’t skip the chill time—this helps everything set

Nutrition Facts

Servings: 8 slices
Calories per slice: ~210 kcal
(varies depending on fruit and added sweetener)

Prep Time

Active Time: 25 minutes
Chill Time: 2+ hours
Total Time: 2.5 hours

Make-Ahead & Storage Tips

• Best made the day you serve it, but can keep for up to 2 days
• Store covered in the fridge
• The crust may soften slightly over time—still delicious
• Do not freeze—the fresh fruit texture won’t hold

How to Serve It

• As a fresh finish to a summer meal
• With a dollop of coconut whipped cream
• Garnished with mint, extra berries, or edible flowers
• Sliced into bars for easy-to-serve picnic bites

Leftover Ideas

• Break it into a breakfast parfait with plant yogurt
• Serve a slice with granola for a wholesome snack
• Mash leftover filling into chia pudding

Variations to Try

• Add cinnamon to crust or filling for warmth
• Swap in pears or plums
• Use a mix of berries for color
• Add zest from orange or lemon for brightness

FAQs

Q: Can I use frozen fruit?
Fresh works best, but if using frozen, thaw and drain well.

Q: Is this pie totally raw?
Yes, if you use raw nuts and unheated maple syrup.

Q: Can I make it nut-free?
Use sunflower seeds or oats in the crust instead of almonds.

Q: How long will it hold up?
Best within 1–2 days, as the apples may soften over time.

Q: Can I use a regular pie plate?
Yes! Just press the crust as evenly as possible and chill before slicing.

Conclusion

Raw Apple Blackberry Pie is proof that you don’t need heat to make something heartwarming and delicious. It’s beautiful, wholesome, and tastes like a slice of late-summer sunshine—no oven required.

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