Who’s hungry for Apples??!! Me, Me, Me! So this recipe came to mind when I was looking for an excuse to use my dehydrator, and this fancy cake stand I bought lol! This is my first attempt at making any type of pie/tart; I’m pretty proud of myself, it turned out fantastic! Gala apples are my favorite apple overall, and they are perfect for this recipe. This Apple Crumble pie is rich with nutrients and tastes divine!
Beware this recipe does need a little more TLC than most of my recipes, but I promise you it’s worth it! If you do not have a dehydrator, you can marinate the apples in maple syrup overnight. I decided to dehydrate the apples for some extra oomph and only dehydrated them for 2 hours to keep them soft. After dehydrating, they should look like this:
When the apples are finished dehydrating, you can get started on the rest of the pie. Make the crust first so it has time to set in the freezer; while the crust is setting you can get started on the filling. The Chia seeds in this recipe are important because they will thicken up the filling. The dates do a good job of keeping the filling in place so it stays nice and firm enough to eat. Feel free to be creative with the topping; I used walnuts, but you can also use pecans or make a caramel sauce to drizzle on top… OOOH! There’s an idea for next time! Or raisins, raisins would also be awesome in this recipe! Coconut whip cream would amazing on top… okay, I’m falling a little off track here… back to earth Crystal! Just try this recipe, it’s amazing and perfect for the start of summer. When photographing this pie was complete, I was lucky enough to have a big piece for lunch! mmm….
Magical! I hope you enjoy this recipe as much as I did! If you have any questions, please don’t hesitate to drop me an email, I would love to hear from you!
- 2 cups pitted dates
- 1 cup raw pecans
- 1 cup raw almonds
- 1 tablespoon cinnamon
- 1 teaspoon vanilla bean powder
- 6 gala apples
- 2 tablespoons maple syrup
- 1 cup dates
- 1/2 cup gluten free rolled oats
- 2 tablespoons chia seeds
- 2 tablespoons of cinnamon
- splash of lemon juice
- 1 cup raw walnuts
- 1 tablespoon agave syrup
Core gala apples, slice with a mandolin 3/16" thick.
Dehydrate at 105 for 2 hours.
While the apples are cooling, get started on the crust.
Line a 9 inch round pie pan with parchment paper.
Soak the dates overnight, rinse and drain.
Throw the pecans and almonds in the food processor and pulse until they form into small chunks.
Add the rest of the ingredients including the dates into the food processor and pulse until a dough forms and sticks together.
Remove the batter from the food processor and press firmly into the pie pan lined with parchment paper.
Put in the freezer to set while making the rest of the pie.
Place the dehydrated apples into the food processor with the dates, cinnamon, rolled oats and lemon juice; pulse only a few times until large chunks remain.
Remove filling from food processor and place into a bowl, add the chia seeds and stir the mixture until evenly coated.
Place the filling in the fridge to set while you make the crumble.
Place the walnuts and agave into the food processor and pulse until large chunks remain.
Pull the crust out of the freezer and filling out of the fridge.
Place the filling into the pie crust pressing firmly until evenly distributed.
Take the topping and place on top.
Make sure not to over process the nuts in the food processor or the crust will turn out too oily.