Apple pies are almost ALWAYS good. There are so many variations out there to this timeless classic as it is an easy crowd pleaser. My mother has her apple pie that she makes every year and does not budge from her recipe. Who knows where the recipe came from, it is all by memorization at this point and it always tastes the same! A great example of a holiday tradition.
My sister is hosting Thanksgiving this year and she asked me to make an apple pie to add a little variety next to my mothers. I had been playing with a nutty crust for a chocolate dessert and thought I would see how it worked with an apple crumble. Needless to say, I was pleasantly surprised!
This pie is for you if you are looking for a vegan or gluten free option, if you want to switch things up, or if you have never made an apple pie before in your life. This could, after-all, become a new tradition for you =).
3 cups of nuts (walnuts, cashews, pecans, pistachios, etc.)
3/4 cup softened dates***
1 tsp vanilla extract
6-8 apples (enough to fill your pie dish)
2 tsp cinnamon
1/2 cup date puree
1 tbsp arrowroot powder
1 tbsp lemon juice
3/4 cup rolled oats
3/4 cup almond flour
1/2 cup cold vegan butter (like Miyokos), cut into small chunks
1/4 tsp salt
1/2 cup sugar
Preheat oven at 350 degrees F.
To make the crust, place the nuts in a Cuisinart (or good blender) and chop up nuts until fine. Add softened dates and vanilla, pulse slowly until evenly combined. Nut dough should stick together and start forming a ball. However, it shouldn’t be too sticky. It if looks too sticky, add a little more nuts.
Take dough and press evenly into a pie dish. Allow for a small lip around the edges as seen in photos. Place dish aside.
Peel and slice apples and place in bowl. I like to slice my apples fairly thin so I can stack a lot in my pie dish. Add remaining filling ingredients and stir well. Place filling in pie dish and spread evenly. Set aside.
The final step is the topping. Mix all remaining ingredients. Carefully place and press on top of apples and evenly distribute. Your pie is now ready for the oven!
Place into preheated oven for 30-40 minutes. You should notice slight browning on top and some bubbling of juice around the edges. Let cool before cutting into. ENJOY!
***Since you are making this crust in a Cuisinart or blender, I suggest adding softened dates (dates previously soaked in water). You can, however, add date paste since you will be using date paste in the pie filling and can make them both ahead of time if you would like. Whichever way you choose, it is always easier to add more dates than to add more nuts so I would add the dates slowly to check the consistency as you go. Check out my instruction for date paste here.
Last note: Make sure to cut all the way through the crust and loosen the sides before you take out the piece of pie. Once you have a single piece out it will be easier to loosen the sides and the bottom of the pie to create a clean slice with crust nicely intact. There is no butter in this recipe so it takes just a little extra care. Hope you enjoy!