Imagine an apple pie so healthy that you can eat it for breakfast every day. One that is choc-a-full of coconut, pecans, dates, apples, cinnamon, nutmeg and other spices, an apple pie that is vegan and gluten-free, spicy and sweet, healthy and nutty and all that good stuff…
This is a keeper of a recipe. I have made it twice already. P loved it, so did I. I remember eating a slice for breakfast each morning! A food processor is mighty useful to make this pie unless you like to chop up six apples into tiny bits and bites. I put my cute little Kitchenaid to good use here. I had no pecans, so I used walnuts instead. Also, I used lime juice instead of lemon juice.
The first time I made it, I followed the recipe. Second time, I halved the proportions but used the same 9″ pie plate. End result? A delicious apple pie that was a sliver high. Note to self, use a smaller pie plate if you halve the recipe.
1.5 cups shredded coconut
1.5 cups pecans
0.5 cups pitted dates
0.5 teaspoon salt
In a food processor, combine the coconut, nuts and salt. Process until fine. Add the dates and process until a dough is formed. Press the dough into a 9″ pie plate or tart dish.
6 cups peeled and chopped apples
Juice from half a lemon
1 cup of pitted, soaked and drained dates
2 heaped teaspoons cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
Combine two cups of the apples in food processor along with the rest of the ingredients. Blend well and pour the mixture over the remaining apples. Mix well. Pour the apple mixture into the pie crust. Refrigerate for an hour or longer.
John and Brenda made this pie a day ahead and chilled it overnight. That’s what I did as well. It helps the pie to firm up and set. I used Fuji apples but I am sure it will taste great with other varieties as well. This is a recipe that you would have to try real hard to go wrong with. You can’t mess up this apple pie, really.