This apple pie might make a beautiful finish for any holiday meal but is great to enjoy anytime of year. It takes a little work to thinly slice all those apples, but the result is well worth it. Layer on layer of tender apple slices soaked in a caramel date sauce and settled into a walnut crust with a bold hint of fresh rosemary. This dessert will please any crowd, as long as you don’t eat it all beforehand!
Apples have wonderful anti-inflammatory properties and provide significant results for those suffering with autoimmune issues such as Addison’s disease, Cardiomyopathy, Celiac disease, Lupus, and Multiple Sclerosis. Apples contain pectin which is a gel-like fiber that can prevent the putrefaction of protein in the digestive tract. Pectin works like an intestinal broom to clean and sweep out debris from the colon.
Apple pectin has also been shown to bind with radioactive residues and toxic heavy metals such as lead and mercury and safely remove them from the body. One more benefit of apple pectin is that it has the ability to limit the amount of fat our adipose cells can absorb by building a barrier that naturally controls the buildup of fat in the body which makes it a great choice for any weight loss program.
3 cups walnuts
6 cups dates, divided
1 cup of unsweetened shredded coconut
2 tablespoons rosemary leaves
½ teaspoon of sea salt
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons coconut milk
½ teaspoon cinnamon
½ teaspoon vanilla bean powder
1. For the crust, place the walnuts, 4 cups of the dates, the shredded coconut, rosemary leaves and sea salt into the food processor and process until combined.
2. Press the crust mixture into the bottom and up the sides of a springform cake pan* and place the crust in the freezer for 30 minutes.
3. Very thinly slice the apples using a mandoline or knife, should yield approximately 8 cups of apple slices. Place the apple slices into a medium bowl.
4. Blend together the remaining 2 cups of dates, lemon juice, honey, coconut milk, cinnamon and vanilla until smoothly combined into a “caramel sauce”.
5. Pour the “caramel sauce” over the apple slices. Toss the apple slices gently to combine. Place apple filling in the fridge to soak for 30 minutes or overnight.
6. Using a slotted spoon, scoop the apple slices into the pie, allowing excess moisture to drain away. Fill the pie to the top of the crust with apples and then press down gently to make sure the pie is tightly packed. Serve and enjoy!
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This item posted: 19-Nov-2017
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