I have a bit of an apple situation on my hands.
I went to Wasem Fruit Farm with a group of friends yesterday to pick apples and I did some serious work on the trees! It was really fun, and they had a huge selection of apples—I grabbed Macintosh, Golden Delicious, Jonathon, and some unknowns. I was a pretty hot commodity because I’m tall and could reach some of the prime apple clusters at the top of the trees. 🙂
My bargain shopping ways shined through when the orchard staff informed us that there was a flat fee for the U-Pick bags. It didn’t matter if you picked 3 apples or 50, you paid the same price. I attacked the trees like I was at one of those bargain basement sales where you stuff a garbage bag full of clothes for one price. I think it’s safe to say that I have at least 60 apples.
Once I dragged my apples home, I dug out a Raw Apple Pie recipe from Whole Foods Health Starts here that I’ve been meaning to try. I had a bite at Whole Foods last week and was really intrigued by the crust–dates and almonds comprise the bottom layer for a lighter take on traditional apple pie.
Three words for you: Make this now! Better yet, make it yesterday because it needs to chill overnight.
Raw Apple Pie
Adapted from Whole Foods Health Starts Here
Time: 30 minutes prep, 8 hours chill time
8 oz. pitted dated
2 cups sliced almonds
1 cup chopped walnuts
½ teaspoon ground cinnamon
¼ teaspoon sea salt
1 whole orange, peeled and sectioned
¼ cup raisins
2 teaspoons finely chopped peeled ginger root
1 ½ teaspoons ground cinnamon
½ teaspoon pure vanilla extract
Pinch of nutmeg
Pinch of cloves
4 small Jonathon apples, cored, and thinly sliced and chopped
- For the crust, bring 1 cup water to 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.
- 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 and pulse.
- 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 overnight to help soften the apples.