Here is another fabulous recipe from Kristina Carrillo-Bucaram: Apple pie that tastes exactly like Grandma’s sugary-toxic recipe. Hint: it tastes the same because both are made with the same amount of LOVE!
- Bushels of love
- 8-10 apples of any variety
- 3 pounds of pitted dates
- Raw dried or fresh figs
- Cinnamon and/or Nutmeg
More optional ingredients:
- Dried coconut powder
- Blueberries and/or raspberries
- A few tablespoons of coconut oil
- More love (actually this is not optional)
To make the crust, toss a pound of dates with 1/2 pound of figs in a food processor, and process until it reaches a cookie dough consistency. (Optional step: add a thin layer of dried coconut flakes to the bottom of the pie dish.) Press this date/fig crust into the bottom of your pie pan dish. (If you started with the coconut flakes, they will stick to the crust but not to the dish.) Optionally paint a thin layer of coconut oil on top of the crust… if this pie ever makes it to your fridge, the coconut oil will harden and make your crust even stronger.
To make the apple pie filling, blend 3 apples with about 3/4 lb of dates, cinnamon and nutmeg, in a high-power blender such as Vitamix or Blendtec. Thinly slice your apples with a knife or with a mandolin and alternately layer the apple slices with your pie filling. If you are making straight-up apple pie that can easily rival Grandma’s, then you are finished now.
Kristina’s recipe is so yummy that you will want to make it over and over. If you are like me, then you may want to make it a little different each time, so at this point you can add an extra layer with the fruits of your choice. Pictured below, you will see the version that I made with a top layer of blended blueberries, raspberries and dates (and of course more love), and decorated with coconut flakes and more blueberries.