Shhhh- the secret is no one will know it is not even cooked. It is a hit - I have taught variations of this to other and at my dinners. Your secret weapon, a big ziplock bag. This modified from another great recipe. Gotten good reviews on this combination.
-- Pie Crust --
·
1 cup walnuts *
·
1 cups
hazelnuts *
·
2 cups dates
(soak for 10 minutes, save water)
·
Date soak
water, start with a teaspoon at a time
Add nuts to food processor, grind up first. Then add dates and process until it is like a dough consistency, if it does not make a ball, add teaspoons of the date water until it make a ball. Then press into the pie pan.
* if you only have walnut or hazelnuts it will taste great with either.
-- Filling --
·
5 gala apples (or jonagold, or honeycrisp)
sliced as thin as possible (I use the
food processor with the Julian blade, so much faster.)
·
1/2 c raisins
·
2 tablespoons
raw honey
·
1 tablespoon
cinnamon
·
1 teaspoon
ginger
·
1 teaspoon
pumpkin pie spice or all spice
Now, add all to a zip lock bag, seal it, and massage (to break down the apples and infused the spices) for a few minutes until all mixed up and softened. Pour into pie crust. Serve and watch it disappear.
If you have left overs- you can have it for breakfast the next day, and not feel guilty.
