This refreshing apple pie is made with enzyme-rich raw apples and contains no fat. Completely fat-free, dairy-free, egg-free, sugar-free, and wheat-free—it’s totally guilt-free.

　　

Ingredients

serves 12

　　

CRUST

2 cups regular rolled oats (not quick cooking)

　　1 cup unsweetened applesauce

　　1/4 teaspoon salt

　　

FILLING

2 cups unsweetened apple juice

　　1/4 cup light agave nectar

　　4 tablespoons quick-cooking granulated tapioca

　　4 large Granny Smith apples, peeled and grated

　　1/2 teaspoon ground cinnamon

　　1/8 teaspoon ground nutmeg

　　Sliced toasted almonds, for garnish (optional)

　　Lemon Tofu Crème (page 114), for garnish (optional)

　　

Step 1

Preheat the oven to 350°F. Lightly oil a 9-inch pie pan with canola oil spray.

　　

Step 2

Make the crust by mixing the oats, applesauce, and salt. Press into the prepared pie pan and bake for 30 minutes, until lightly golden.

　　

Step 3

To make the filling, combine the apple juice, agave nectar, and tapioca in a saucepan. Let sit for 5 minutes, then bring to a boil, stirring constantly. Lower the heat and cook until the tapioca thickens and becomes clear. Add the apples and mix well with the cinnamon and nutmeg. Pour into the piecrust and chill until set, about 2 hours.

　　

Step 4

For a nutty flavor and texture, sprinkle the top of the pie with the almonds. For a real treat, serve with a dollop of lemon tofu crème.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.