Apple Pie to Die for!

(But it’s HEALTHY, so you don’t have to!)

I LOVE pie, but on a list of my faves, apple pie has always been near the bottom. Until now! NOW, I am allergic to wheat and sugar and dairy, so what use could I have for apple pie?

Enter Medical Medium!

If you have not heard about Anthony William yet, check out his wealth of information at THIS LINK. Anthony is a medium and gets his nutritional information directly from Source. If that’s too woo woo for you, you’re still gonna want to try his pie!

Deep-Dish Apple Pie

Ingredients:
Crust –
3 cups walnuts
4 cups dates
1 cup of unsweetened shredded coconut
2 tablespoons rosemary leaves
1⁄2 teaspoon of sea salt

Filling –
10 apples
2 cups dates
2 tablespoons lemon juice 2 tablespoons honey
2 tablespoons coconut milk 1⁄2 teaspoon cinnamon
1 teaspoon vanilla extract

Directions:

For the crust, place the walnuts, 4 cups of the dates, the shredded coconut, rosemary leaves and sea salt into the food processor and process until combined.

Press the crust mixture into the bottom and up the sides of a springform cake pan and place the crust in the freezer for 30 minutes.

Very thinly slice the apples using a mandoline or knife, should yield approximately 8 cups of apple slices. Place the apple slices into a medium bowl.

Blend together the remaining 2 cups of dates, lemon juice, honey, coconut milk, cinnamon and vanilla until smoothly combined into a “caramel sauce”.

Pour the “caramel sauce” over the apple slices. Toss the apple slices gently to combine. Place apple filling in the fridge to soak for 30 minutes or overnight.

Using a slotted spoon, scoop the apple slices into the pie, allowing excess moisture to drain away. Fill the pie to the top of the crust with apples and then press down gently to make sure the pie is tightly packed.

I first made this pie last year and it blew my mind that a dessert can be this delicious and not break any of my current eating rules! I am making a turkey dinner for some friends tonight and this is going to top our special meal perfectly!

I took these photos when I made this pie the first time, and the recipe is HUGE, so I pressed it into a 9×13 pan. Now I cut the recipe in half and it fits in a standard pie plate. It’s worth mentioning that the crust recipe makes a nice dessert sprinkle on top of fresh fruit!

That’s the filling bit in the food processor, minus the honeycrisps.

Then you have your sous chef thinly slice all those apples, add the caramel sauce, and…

Voilà! Lots of prep time involved with this pie, but it’s raw, so there’s no bake time.

OMG! I just had a thought. I bet this would be next-level amazing if we top it with cashew cream! Stupendous!

Link to Recipe << Here is the link to the recipe again.

Have a delicious weekend my friends!

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