Here’s an apple pie that does not require baking! This fall dessert focuses on the flavors of fresh apples and is very easy to assemble. Make this pie a few hours before serving as the filling needs some time to soften. As an added bonus, this recipe is dairy free, gluten free and suitable for vegans and vegetarians. Serves 6.
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 teaspoons 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)
Directions
- For the crust, bring one 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 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 two hours to help soften the apples. Sprinkle with coconut before serving.
Whole Foods Markets are located in Westchester at One Ridge Hill, Yonkers and at 100 Bloomingdale Road, White Plains. Locations in Connecticut include 150 Ledge Road in Darien and 90 E. Putnam Ave. in Greenwich.
