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Fresh-Take Apple Pie
- Crust
- 8 ounces pitted dates
- 2 cups sliced almonds
- 1 cup chopped walnuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Filling
- 1 whole orange, peeled and cut into segments
- 1/4 cup raisins
- 2 teaspoons finely chopped fresh ginger
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 3 large Fuji or Gala apples, peeled, cored and thinly sliced
- 1/4 cup toasted unsweetened shredded coconut (optional)
For the crust, bring 1 cup water to a boil.
Place boiling water and dates in a small bowl and let soak for 10 minutes.
Drain and reserve soaking liquid.
Place dates, almonds, walnuts, cinnamon and salt in the bowl of a food processor; blend to form a sticky paste. (There will be larger pieces of nuts.)
If needed, thin with a couple of tablespoons or more of reserved soaking liquid to help the blending process.
Spoon the mixture into 9-inch pie plate; press over the bottom and up the sides to form the crust. Set aside.
For the filling, place orange, raisins, ginger, cinnamon and vanilla in the bowl of a food processor.
Pulse for a few seconds to finely chop the fruit and make some juice.
Place sliced apples in a medium bowl and add orange-raisin mixture.
Toss to coat completely.
Transfer apple-mixture to prepared crust. Cover and refrigerate for at least 2 hours.
Sprinkle with coconut before serving.
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- Crust
- 8 ounces pitted dates
- 2 cups sliced almonds
- 1 cup chopped walnuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Filling
- 1 whole orange, peeled and cut into segments
- 1/4 cup raisins
- 2 teaspoons finely chopped fresh ginger
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 3 large Fuji or Gala apples, peeled, cored and thinly sliced
- 1/4 cup toasted unsweetened shredded coconut (optional)