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. This Deep-Dish Caramel Apple Pie from  Practically Raw Desserts by Amber Shea Crawley is perfect for Thanksgiving dessert or just for enjoying with a cup of hot tea on a cool fall evening.



Crust and Topping:

  • 1 1/2 cups dry almonds
  • 3/4 cup dry walnuts
  • 3/4 cup dry pecans
  • 1/8 teaspoon sea salt
  • 3/4 cup soft golden raisins
  • 1/3 cup pitted dates


  • 3 medium red apples, peeled, cored, and thinly sliced
  • 1 tablespoon lemon juice
  • 3/4 teaspoon ground cinnamon (or to taste)

Ooey Gooey Caramel Sauce

  • 1 cup pitted dates, soaked in warm water for 20 minutes and drained
  • 2/3 cup nondairy milk of choice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt



Crust: Combine the almonds, walnuts, pecans, and salt in a food processor and pulse until the nuts are finely ground. Add the raisins, 1/4 cup at a time, pulsing between additions until well-incorporated. Add the dates and pulse until the mixture is sticky but still crumbly. Measure out 1 cup of this crust mixture and set it aside.

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 the pan aside while you make the filling.

Ooey Gooey Caramel Sauce: Combine all ingredients in a high-speed blender and blend until smooth.

Filling: Combine the sliced apples with the lemon juice and cinnamon in a large bowl and toss to combine. Add the Ooey Gooey Caramel Sauce and toss again until the apple slices are all coated with the caramel. Transfer the apple mixture (and any extra caramel lingering at the bottom of the bowl) into the reserved crust, arranging the apples and patting them down so they create a flat, even layer. Evenly crumble the reserved 1 cup of the crust mixture on top of the apples.


Make It Raw: Dehydrate at 115°F for 5 to 6 hours, until the pie is just barely warm to the touch.

Make It Baked: Bake in a preheated 250°F oven for 20 to 25 minutes, until warmed throughout. Let cool slightly before eating.

Make It Easy: Refrigerate until ready to serve.
 Snugly wrap leftover pie in plastic wrap and store in the refrigerator for up to 3 days.



  • Almonds: hazelnuts
  • Walnuts: additional pecans or Brazil nuts
  • Pecans: additional walnuts or macadamia nuts
  • Dates: soft raisins



Lower-Fat Caramel Apple Pie: Replace 1 cup of the almonds in the crust with old-fashioned rolled oats.
Caramel Pear Pie: Replace the apples with ripe pears.


Yield: 12 Servings


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


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