A Fresh Take on Apple Pie
4

Serves 12

This fall dessert focuses on the flavors of fresh apples rather than baked. Make this pie a few hours before you're planning to serve it as the filling needs some time to soften.

View user submitted photos
    Ingredients: 
    • Crust
    • 8 ounces pitted dates
    • 2 cups sliced almonds
    • 1 cup chopped walnuts
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon sea salt
    • Filling
    • 1 whole orange, peeled and sectioned
    • 1/4 cup raisins
    • 2 teaspoons finely chopped peeled ginger root
    • 1 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon pure vanilla extract
    • 3 large Fuji apples, peeled, cored and thinly sliced
    • 1/4 cup toasted unsweetened shredded coconut(optional)
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    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. Let pie rest for at least 2 hours to help soften the apples. Sprinkle with coconut before serving.

    Nutritional Info: 
    Per Serving:260 calories (140 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 50mg sodium, 28g carbohydrate (5g dietary fiber, 20g sugar), 7g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion