I’ve mentioned that I really love pie, and I can’t imagine ever giving up a good baked fruit pie, unbelievable pecan pie, or smooth as silk pumpkin pie. But it’s meant for special occasions. Even when I bake pie, I try to keep it healthy. I use whole wheat pastry flour for the crust, maple syrup instead of corn syrup in my pecan pie, and pastured eggs and grass fed, hormone free cream in my pumpkin pie. This recipe is more for days when you are looking for a snack but want it to be really healthy. It comes from Whole Foods and is delicious and light:Crust:
- 8 oz pitted dates
- 2 cups almonds
- 1 cup walnuts
- 1/2 t cinnamon
- 1/4 t sea salt
Soak dates in 1 cup boiling water for 10 minutes. Drain and reserve liquid. Grind nuts in a food processor. Reserve 2 T of these. Add dates, cinnamon and salt and blend to form a sticky paste. If needed, thin with a tablespoon or so of reserved soaking liquid to help the blending process. Sprinkle the bottom of a 9″ pie plate with the reserved ground nuts. Press the dough over the bottom and up the sides of the pie plate to form the crust. Set aside.
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- 1 orange, peeled and sectioned
- 1/4 c raisins
- 2 t chopped, peeled ginger root
- 1 t cinnamon
- 1/2 t vanilla extract
- 3 large Fuji apples, peeled, cored and very thinly sliced
Finely chop orange, raisins, ginger, cinnamon and vanilla in a food processor. Toss with the sliced apples until completely coated. Transfer to prepared crust. Let pie rest for at least 2 hours to help soften the apples.
I took this to a pie social at church today because I just didn’t want to eat junk. I really didn’t even expect people to try it, but several of them did and their comments were favorable. I think you’ll like it, too.