No-Bake Raw Vegan Apple Pie with All of Grandma’s Flavor

This pie skips the oven but keeps the nostalgia.

It’s raw, vegan, and comes together in minutes. But every bite still tastes like those warm hugs from Grandma’s kitchen.

No eggs, no butter, no baking — just pure flavor wrapped in a chewy date crust and filled with soft cinnamon-spiced apples.

History

Apple pie has been around for centuries. Early versions go back to 14th-century England.

But it was in American kitchens where it became a symbol of home. During the 1940s and ’50s, housewives would often bake apple pies from scratch, sometimes daily.

This raw vegan version flips the script. It captures all the cozy flavors but reimagines the process. Instead of flour and lard, we use nuts and dates. Instead of heat, we let nature do the softening.

Equipments

• Food processor
• Mixing bowls (I love this mixing bowl set)
• Pie pan (this 6 piece set will hook you up for a long time!) (8–9 inch)
• Silicone spatula
• Peeler
• Knife (Chefs envy this knife set) and cutting board (My favorite cutting board set)

Ingredients

For the Crust:

• 1½ cups raw almonds or walnuts
• 1½ cups pitted Medjool dates
• ½ teaspoon cinnamon
• Pinch of salt

For the Filling:

• 4 medium apples (sweet varieties like Fuji or Gala)
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 3 tablespoons maple syrup or date syrup
• 2 tablespoons chia seeds
• Optional: handful of raisins

Instructions

1. Make the Crust

Add nuts, dates, cinnamon, and salt to a food processor.

Pulse until the mix clumps together and looks like sticky dough. Press it into a pie dish evenly. Use a spatula or your fingers to firm up the base and sides.

Chill in the fridge while you prep the filling.

2. Prep the Apples

Peel and core the apples. Slice them thin or dice into small chunks.

Toss them in a bowl with lemon juice, cinnamon, nutmeg, and maple syrup. Let it sit for 10 minutes so the apples soften and soak up the spices.

3. Build the Pie

Mix in chia seeds (and raisins if using) into the apple mixture. These help it set without baking.

Spoon the filling into your chilled crust. Spread it evenly with a spatula.

You can eat it now or chill for 2 hours for a firmer set.

Special Notes

If you don’t have a food processor, soak the dates in warm water and mash everything by hand.

The pie lasts up to 4 days in the fridge. The apples may darken, but the flavor stays spot on.

Use organic apples if possible — this pie keeps the peel nutrients if you skip peeling.

Nutrition (Per Slice)

• Calories: 290
• Protein: 4g
• Carbs: 35g
• Sugar: 24g
• Fat: 16g
• Fiber: 6g