Raw Apple Pie and Vanilla Ice Cream

   With Thanksgiving just a week away thoughts of pie are floating around. You can almost smell the cinnamon and you want to reach out and take a bite.....and what goes well with pie? Ice Cream! Well why not keep it healthy and delicious with this Raw Apple Pie and healthy Vanilla Ice Cream?  Two Thanksgiving favorites. We had this last weekend as a "trial run" to see if we should take it to our Thanksgiving dinner. Everyone here gave it 2 thumbs up and we can't wait to enjoy it again.

First I made the

Raw Apple Pie 
 (Original Recipe here) 

Crust:
1 1/2 - 2 C. Pecans
7 Medjool Dates, pitted
1/4 tsp. Sea Salt
1 t. Cinnamon
1 t. Vanilla

Food process and press into a dish
Filling:
4  Granny Smith Apples, thinly sliced in a food processor OR use an apple peeler/slicer
2 Gala Apples, diced and added to blender
1 C Raisins, soaked for 30 minutes, then added to blender
Juice of 1 lemon (a little less than 1/4 C org. lemon juice)
1/8 tsp. Sea Salt
1 t. Vanilla
1 T. Cinnamon
1-2 T. Raw Agave

Blend the Gala Apples, Raisins, Salt, Vanilla, & Cinnamon. In a bowl, combine apples, blended mixture, lemon juice, and drizzle with Agave and mix well. Add to pie crust.

Crumble Topping:
2 C. Walnuts
7 Large Medjool Dates, pitted
1 t. Vanilla
Pinch of Sea Salt
Process until crumbly and top the pie.

Serve with
Raw Vanilla Ice Cream
 4 C Almond Milk
 4-5 Frozen, ripe Bananas
1 T Pure Vanilla
1/2 C Agave
1 Tray of ice (about 10 cubes)
1 1/2 C Almonds

Blend on Ice Cream button for one cycle.
This gives you a nice thick shake, but we want Ice Cream here! So, pour into a thick Tupperware dish and freeze. If you had an ice cream maker you could use that at this point. I don't, so I freeze it and mix it around every hour or so until it is evenly solid. About 3-4 hours. When you are ready to eat it let thaw about 15 minutes.
Scoop out and serve.