Healthy Holiday Traditions: Apple Pie

It’s hard to stay healthy through the holidays without feeling deprived when everyone around you is indulging in fat, sugar and salt. What if I told you that you could still indulge in a holiday favorite like apple pie? Would you believe me?

I’ve got a traditional dessert that is so good, even your pickiest guests would love. Here’s my personal recipe for whole foods, plant-based, dairy-free, wheat-free, oil-free, no-sweetener added (only sweetened with fruit), baked apple pie. 

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Pie crust

1 1/2 – 2 cups Medjool dates, pitted

1 1/4 cup raw almonds

1 cup raw walnuts

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon of ground nutmeg

Add almonds and walnuts into a food processor and pulse until finely ground. Add remaining ingredients and process until fully combined. Take half of the mixture and press into a pie pan, being sure to cover the sides and doing your best to maintain even thickness all around. Bake the crust for 5 minutes at 350 degrees and let cool completely. 

Pie filling

4 apples, peeled and sliced into thin wedges (1/4 – 1/2 inch thick) (I use 2 Pink Lady and 2 Honeycrisp apples if available, but you can use any apple combination you prefer)

1 1/2 – 2 cups of date paste*

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

*date paste: soak 4 cups of pitted Medjool dates in a large bowl either overnight or use near-boiling water and cover bowl. Add dates to food processor with a 1/2 cup of the soaking water. Process until smooth, adding more soaking water as needed. 

ImageAdd all ingredients into a medium-large saucepan and heat covered on medium –
medium/low heat until apples are softened, approximately 10 – 15 minute, stirring occasionally. Let mixture cool to room temperature and then pour into pie crust. Take the other half of the pie crust mixture place it on a cutting board covered with parchment paper. Add small amounts of water to the mixture until it can be kneaded like dough. Put another piece of parchment paper on top so that you can use a rolling pin without it sticking. Roll out the “dough” until it’s large enough to cover the pie. Carefully roll onto rolling pin and unroll onto the pie. Use a fork to press the edges all around and poke 4-6 holes on top to allow heat to escape. Bake pie for 10 minutes at 350 degrees. Serve and enjoy!

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This recipe is fun an is open to personal adjustments. Share how you tweaked it to suit your needs. 

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