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Vegetarians in Paradise
Vegan Vegetarian Recipes



APPLE DATE-NUT PIE


This unique and unforgettably delicious no-bake apple pie is a compliment catcher that highlights almonds, walnuts, and pecans. Begain with a layer of cinnamon-spiced apples and add a decadent fluff of light, creamy, and nutty topping. Finish with a garnish of pecans, and dessert becomes an irresistible pièce de résistance.

Apple Date-Nut Pie is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet; Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

Crust

1 1/2 cups (360 ml) whole almonds
1 1/2 cups (360 ml) pitted dates, chopped
1 to 4 tablespoons water

Apple

  1. Grind the almonds into a fine but not powdery meal in the food processor.
  2. Add the dates and enough water to form a dough that holds together when pressed. Stop the machine occasionally to scrape down the sides of the work bowl and redistribute the ingredients.
  3. Press the mixture into the bottom and sides of a 9-inch (22.5 cm) pie plate.
  4. Set aside and wash the processor work bowl.

Creamy Topping

1/2 cup (120 ml) or 4 1/2 ounces (128 g) extra firm silken tofu
1/3 cup (80 g) freshly squeezed orange juice
1/4 cup (60 ml) maple syrup
1/4 teaspoon plus 1/8 teaspoon ground cinnamon
1 cup plus 2 tablespoons (270 ml) coarsely chopped walnuts

    To make the topping, blend the tofu, orange juice, maple syrup, and cinnamon in the food processor. Add the walnuts and process until thick and creamy.

Filling

4 to 5 large, crisp, sweet apples (such as Fuji), (about 1 kilo) cored, peeled and thinly sliced
13 pitted prunes, chopped
1/4 to 1/2 cup (60 to 120 ml) water, as needed
4 to 6 tablespoons maple syrup
1/2 teaspoon ground cinnamon, plus more for garnish

3 tablespoons cornstarch
6 to 8 pecan halves

  1. To make the filling, combine the apples, prunes, 1/4 cup (60 ml) of the water, 4 tablespoons of the maple syrup, and cinnamon in a 4-quart (4 liter) saucepan. Cover and bring to a boil over high heat. Turn the heat down to low and steam for 10 to 12 minutes, or until the apples are fork tender and there is still a little liquid left in the saucepan. Add a 1 to 2 tablespoons of the maple syrup or water if needed, to provide about 2 tablespoons of liquid as a base for a sauce.
  2. Combine cornstarch and with 3 tablespoons of the water to form a runny paste. When the apples are soft, return them to a boil and add the cornstarch mixture, a little at a time, stirring constantly for 1 to 2 minutes until the sauce has thickened and clings to the apples.
  3. Spoon apples into the prepared crust and spread them to the edges. Then spoon the topping over the apple mixture, leaving a 1-inch border of apples exposed.
  4. Decorate the top with pecan halves, sprinkle lightly with cinnamon, and refrigerate for 8 to 12 hours before serving. Serves 6 to 8.

Note: For convenience, prepare the pie a day ahead, cover it lightly, and refrigerate.


Click here for past cookingwithzel@home.comeonin recipes


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