Raw Strawberry
& Apple Pies

For this month’s Vegetarian Supper Club in Eugene, Oregon, the theme is “RAW Talent“… all food needs to be raw, and then we’re having an unrelated talent show afterward.  I had always wanted to try something from Jónsi & Alex‘s raw cookbook that came as part of their Riceboy Sleeps debut album; so I decided to make two pies from it for this month’s VSC.  I modified the recipes slightly, but they are still quite true to the original.  For more info on Jónsi & Alex, check out after the recipes… on to the food!

Raw Strawberry Pie
makes one pie

Crust

• 1 cup almonds
• 1 cup coconut
• 1 cup dates & 2 Tbl coconut oil (note: oil is solid at room temperature)
• pinch of salt

Blend items separately and one at a time using a blender or food processor.  Add into separate bowl and kneed with hands.  Scoop into pre-greased pie pan/tin and with hands form into a pie crust.  If the dough is still too dry, you can a little bit of water (1 oz or so).

Note: if allergic to almonds (or pecans below), other nuts can be substituted.  I’ve used Brazil nuts, hazelnuts, macadamia, cashews, et cetera for raw pie crusts.  Measurements are probably the same for substitute nuts, but do some research if you’re worried.

Filling

• 2 cups coconut
• 4 cups frozen strawberries (original recipe was 2 cups)
• 1/2 cup agave nectar
• 2 Tbl coconut oil
• pinch of salt
• also: extra strawberries and coconut for top

Combined all items in blender or food processor and blend until smooth.  Add into pie crust.  Top with extra strawberries and coconut.  Let the pie refrigerate for at least 2 hours (I fridged it overnight).

Here is a video of Jónsi & Alex making it…

And here’s a close-up of my final version…

Next up… pie #2…

Raw Apple Pie (aka Arkansas Apple Pie)
makes one pie

Crust

• 1 cup coconut
• 1 cup pecans
• 1 cup dates
• 1 tsp ground cinnamon
• 2 pinches of salt
• 2 Tbl almond butter
• also: 4 Tbl almond butter for layering

Blend items separately and one at a time using a blender or food processor.  Add into separate bowl and kneed with hands.  Scoop into pre-greased pie pan/tin and with hands form into a pie crust.  If the dough is still too dry, you can a little bit of water (1 oz or so).  Then spread another layer of almond butter (4 Tbl) over the pie crust.

Filling

• 4-5 apples (total)
• 1 cup dates
• 2 Tbl agave nectar
• 2 Tbl cinnamon
• also: extra almond butter or cinnamon for top

Combined half of apples (2 to 2.5 apples) with 1 cup dates and 2 Tbl agave nectar in blender or food processor and blend until smooth.  Add into pie crust.  Cut other half of apples into large chunks and put into pie crust.  Top with extra almond butter or cinnamon.  Serve now or later.

Now the promised extra info about Jónsi & Alex.  Jónsi Birgisson is the lead singer of the Icelandic post-rock band Sigur Rós.  Within the past year, he released an ambient record with his partner Alex Somers – called Riceboys Sleeps – and his debut solo album, Go.  It’s all quite gorgeous stuff.  Click below for some of my favorites of their albums, and a review of Jónsi’s recent Portland show (April 2010):

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake at THIS LINK.

If you’re only here for the music… well, stay tuned. Concerts from Antibalas, Bill Mallonee, and Toad the Wet Sprocket coming up by the end of the month.

~Dan – np: Antibalas – Security