Apple Cherry Pie with Date-Nut Crust

This pie was a winner at our omni Thanksgiving!  Promised that I’d get the recipe up sooner than later so I could email it to everyone.  Not too sweet – you can even call it healthy.  As long as you use a sweet apple, you don’t need any sugar for the filling!

Apologies for the bad picture…. it was an afterthought after people had dug into the pie!

DSCN3323

  • ~5 sweet apples, sliced and then chopped
  • ~2-3 cups pitted tart cherries
  • 2 Tbsp tapioca starch (or starch of your choice)
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1 1/2 cups pitted dates (7 3/4 oz)
  • 1 cup pecans (4 oz)**
  • 1/2 cup almonds (2 3/4 oz)**

Preheat oven to 400.  Combine apples, cherries, starch and spices in a glass baking dish (9×9 or larger).  Bake until done, about 30 minutes or so.

In a food processor, combine dates and nuts.  Let the food processor run until the mixture forms a ball that goes around and around.  If it’s super gooey, add a bit more nuts.  If too dry (and not forming a ball), add a bit more dates.  You should definitely be able to grab a small piece of it and form a ball with your hands that stays together really well without being super sticky.

Prepare a glass pie pan with a light greasing.  Dump the date-nut mixture in the pan.  Using your hands or a flat bottomed glass, press down forming a crust throughout the bottom of the pan and going up the sides.  Refrigerate until you need it.

Once the fruit is done, allow to cool to your liking.  Ideally, add the fruit to the crust, right before serving.  (We weren’t able to do that and we added it several hours before serving and it just made it a little harder to cleanly remove from the pan when serving.)

**Chef’s Note:  Just use about 1 1/2 cups of whatever nut or nut combination you’d like.  Depending what nuts you use, you may have to slightly alter the nut-date ratio.

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