Deep Dish Apple Pie
This Deep Dish Apple Pie is a raw, vegan, and gluten-free treat made with a crust of dates, walnuts, and shredded coconut, filled with thinly sliced apples and date caramel. It's perfect for fall celebrations!
Equipment
- Food Processor
- Blender
- Apple Corer
- Springform Pan
Ingredients
Crust
- 3 cups walnuts
- 4 cups dates
- 1 cup shredded coconut unsweetened
- 2 tablespoon rosemary leaves fresh
- 1/4 teaspoon sea salt
Filling
- 10-12 apples
- 2 tablespoon lemon juice
- 2 tablespoon honey
- 2 tablespoon coconut milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla bean powder
Instructions
- In a food processor, combine the walnuts, 4 cups of dates, shredded coconut, rosemary, and sea salt. Process until everything is well mixed.
- Press this mixture evenly into the base and sides of a springform pan, then place it in the freezer for about 30 minutes to firm up.
- To make the caramel sauce, blend together the remaining 2 cups of dates, lemon juice, honey, coconut milk, cinnamon, and vanilla until smooth.
- Slice the apples very thinly using a mandoline or a sharp knife, aiming for around 8 cups of apple slices. Transfer them to a medium-sized bowl.
- Pour the caramel mixture over the apple slices and gently toss to coat. Let the apples soak in the fridge for at least 30 minutes or overnight.
- Using a slotted spoon, transfer the apple slices into the pie crust, letting any extra liquid drain. Pack the apples tightly into the crust, pressing down lightly. Serve and enjoy!