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Bibek No Bake Apple Tart (Apple Pie Recipe)


No Bake Fresh Apple Pie

No Bake Fresh Apple Pie

Photo © [S Khalsa]
A combination of tart and sweet apples give this fresh, bibek, no bake, apple tart a tangy sweet flavor. Select large crisp fresh Granny Smith green apples and Fuji red apples, and make this apple pie recipe in minutes. Just peel, (or leave the apples in their jackets for added festive color,) slice, layer in the date-walnut no bake crust, and it's ready to serve. Flavor with spices of India, and the sweetness of naam following eight guidelines for langar for healthy, tasty, sublime apple pie that appeals to all ages and cultures.

Prep Time: 15 minutes

Total Time: 15 minutes


  • -----Date Nut Crust-----
  • 1/2 cup pitted dates
  • 3/4 cup walnut pieces
  • -----Apple Pie Filling-----
  • 1 tart green apple (Granny Smith)
  • 1 sweet green apple (Fuji)
  • 8 dried apricot halves
  • 1 tablespoon dried cranberries
  • 1 tablespoon raisins
  • 1 lemon wedge
  • 1/2 tsp ground cinnamon powder
  • dash of ground ginger powder
  • dash of ground nutmeg powder
  • dash of ground cloves powder
  • dash of ground cardamom powder



Recite "Waheguru Waheguru" all the while. Use a food processor to blend dates and nuts until crumbly mixture begins to clump. (Alternately, you may crush walnuts with a heavy rolling pin, or chop them with a knife. Chop dates and mix with chopped walnuts using a spoon, or by hand, until mixture forms clumps.) Pour date-walnut mixture into a small 8 inch pie tin, or plate. Spread the mixture evenly around the base and sides of the pie plate. Press date-walnut mixture firmly, and evenly, to form raw, no bake crust. (Variations: Substitute cranberries and almonds, or figs and pecans, for dates and walnuts.)


Recite Mool Mantar (mul mantra) all the while. Wash peel (optional), core and slice apples. Thinly slice apples to about 1/8 inch thick by about 1 1/2 inches long, or bite size slices. It's pretty easy to peel, core and slice an apple by hand if you first cut apples into quarters. We use an all in one apple peeler slicer and corer that we have had around for more than 20 years. It lost it's suction device years ago, but was a great investment, still does the job just fine, and is the quickest method I know of to peel, core and slice an apple all at once with just a turn of the handle. (I've also made this fresh apple pie recipe while at a smagam, by simply cutting the apples into quarters, cutting out the core, leaving on the skins and putting them through a food processor using the slicing blade.)

Place sliced apples in a large bowl and squeeze a wedge of lemon over them. The lemon juice gives a slight tang and keeps the apples looking fresh for hours. Finely slice dried apricot halves and dice to about 1/4 to 1/3 inch pieces. Add raisins and dried cranberries. Sprinkle the sliced apples with a dash of ground ginger, cloves, nutmeg, cardamom and two or three shakes of cinnamon. Use a large spoon to mix apples, dried fruit and spices until all apple pieces are coated, and fruit is evenly distributed. Turn spiced apples into raw date-walnut no bake crust and chill. Fresh apple pie is ready to be eaten immediately, or may be refrigerated over night. Makes about 6 delicious, guilt-free, servings.

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