Ingredients for the crust:

  • 2 sweet apples
  • 1 pear

Ingredients for the filling:

  • 500 g / 17 oz butternut squash
  • 5 dates
  • 1/2 teaspoon cinnamon
  • 1/2 cup purified or distilled water


  • knife and cutting board
  • peeler
  • freezer
  • grater
  • mandolin slicer
  • blender
  • dehydrator


  • Peel the butternut squash.
  • Cut the butternut squash in half.
  • Remove the seeds from the butternut squash.
  • Put the butternut squash in the freezer and let it freeze.
  • Take the butternut squash out of the freezer and let it thaw.*

* Explanation:
Freezing and thawing food results in bursting of the food cells, which gives a cooked texture of food without cooking.

  • Squeeze the thawed butternut squash to drain the excess water from it.
  • Grate the butternut squash all the way to the tough part that was closest to the peel – this piece will go into the blender.

  • Remove the pits from the dates.

  • Put the remaining piece of butternut squash, dates, cinnamon and water in the blender.

  • Blend these ingredients into a sweet sauce.

  • Pour the sauce over the grated pumpkin.
  • Mix everything well.

  • Peel the apples or pears.
  • Using the flat blade on the mandolin slicer, cut the apples and pears into thin slices.

  • Put some filling on one slice of apple or pear, and then top with another slice.

  • Place the mini pies on the dehydrator trays.
  • Dehydrate these mini pies at 48 C / 118 F degrees for about an hour.

  • Remove the pies from the dehydrator, sprinkle some cinnamon on top of them.

  • Enjoy!

I hope these mini pies will win your heart. Thanks in advance for commenting and sharing this recipe.

Keep glowing,

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