Awesome Macrobiotic Apple-Raspberry Pie

This recipe for apple pie is a far cry from the buttery, sugary goodness that my Grammie serves up each year at Thanksgiving… but it’s different in a good way!  Bobby and I both loved the flavors and textures of this unsweetened-yet-strangely-traditional apple pie.  I hope you try it out, because it’s really delicious.

The inspiration comes from Meg’s blog – she recently posted this recipe for apple pie.  I made a smaller and slightly different version.

Macrobiotic Apple-Raspberry Pie (Unsweetened)


Ingredients – crust

  • 1/2 cup oat bran (or whole wheat flour)
  • 1/2 cup whole wheat flour
  • 1/2 tsp salt
  • 1 tablespoon olive oil
  • 3 tablespoons cold water

Ingredients – filling

  • 3 medium apples, sliced up
  • 1 cup water
  • dash of salt
  • 2 teaspoons lemon juice
  • a few raspberries
  • 2 teaspoons corn starch


  1. Preheat the oven to 375F.  Mix together the oat bran, flour, and salt.  Add the oil and lightly mix with a fork.  Add 1 tablespoon of water at a time, keeping the dough slightly crumbly.  Put it in the freezer for 5-10 minutes.
  2. Spray a small pie dish with non-stick cooking spray (or olive oil).  Pour in about 3/4 of the crumbly dough and mush it down to make the crust.  Reserve the remaining dough.  Cook at 375F for 15 minutes.  After you take it out, turn the oven temperature down to 350F.
  3. To make the filling, boil the water, apple slices, salt, and lemon juice for about 6-7 minutes or until the apples tart getting soft.  Drain the apples (save the water!) and set aside.  Return the water to medium heat.  Mash the raspberries and add them to the water.  Then slowly add the corn starch.  Continue to stir until the mixture starts to thicken (5-7 minutes probably).
  4. Put the apples into the cooled pie crust (wait at least 5 minutes after taking it out of the oven).  Pour the thickened water mixture evenly over the top of the apples and crust.  Crumble the remaining dough (uncooked) over the apples and top with a few more raspberries.
  5. Bake at 350F for 35 minutes.


I enjoyed mine topped with more raspberries and some fresh blueberries.  Bobby did the same.  The entire pie is almost gone and it only came out of the oven an hour ago!  Even though it has no added sweetener, the fruit has enough sweetness of its own – I really can’t describe how awesome this pie is.  You just have to make it.

I will do an actual update of the Whole Life Challenge tomorrow (it’s going well!)… I’m trying to make the most of the little free time that Bobby and I get to spend together.  Tonight’s plans – hot tub and hookah!  Feel free to comment on this post with your Whole Life Challenge updates and I’ll include them in my post tomorrow.

Make sure to check out Sophia’s blog for the next Blogger Secret Ingredient!  She’s giving away some adorable prizes 🙂

17 Replies to “Awesome Macrobiotic Apple-Raspberry Pie”

  1. Oh my gosh, that’s gotta be the healthiest pie I’ve ever seen. I’m so making that as soon as I get the chance. Thanks for the recipe!

  2. this is the healthiest apple pie that I’ve ever seen! definitely making it! I love love apple pie, but usually find it too sweet, but haven’t thought making it unsweetened! Thanks for the recipe Maggie! 🙂
    have great time with Bobbi, time with our angels are so precious!

  3. Gosh, I agree with the others… that’s the healthiest pie I’ve ever seen. Thanks for the recipe!

    Can’t wait to see your update tomorrow 🙂

  4. Maggie,
    You are so totally creative! Looks and sounds great (love the pic)! I think you love apples, I do too. I just notived that you changed your banner photo to another nice apple photo. 🙂

  5. That looks awesome! I love how healthy it is. I’m totally going to make this 😀 I already saved the recipe. Thanks!

Comments are closed.