Apple Pie

This is a delicious gluten-free apple pie made with a nut crust and topped with vegan Vanilla Cream and Chocolate Sauce.

Pie Crust Ingredients:

• 1 1/4 cup pecans
• 3/4 cup walnuts
• 6 Medjool dates, pitted
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon Himalayan salt

Pie Filling Ingredients:

• 8 apples, cored, peeled, and cut into 1-inch pieces.
• 4 Medjool dates, pitted, soaked for 20 minutes, drained
• 1/3 cup filtered water
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon fresh lemon juice
• 1 dash Himalayan salt
• Vanilla Cream and Chocolate Sauce to taste

Directions:

1. Place all the Pie Crust ingredients into a food processor bowl and process for 1 minute or until coarsely chopped and sticks together. With clean hands, press the crust into a 9-inch pie plate, then set aside.
2. Place all the Pie Filling ingredients in a high powered blender, except for the apples, Vanilla Cream, and Chocolate Sauce. Process for 2 minutes or until fully blended.
3. Transfer the mixture to a sauce pan and add the apples. Bring liquid to a boil, then reduce heat to low and simmer, stirring occasionally, for 10 minutes or until the apples are just soft.
4. Pour the warm filling into the pie crust and spread evening. Using a pie server, place a piece on a serving plate. Add a dollop or Vanilla Cream and squeeze on some Chocolate Sauce, and serve! This pie stores refrigerated for 3 to 5 days, but should be heated in a preheated 215˚F oven for 15 minutes or until warm before adding the Vanilla Cream and Chocolate Sauce and serving.
   

Yield:
Makes about 8 servings