OMG Apple Pie
- Course/Dish: Pies
- Meals: Snack
- Main Ingredient: Cashews, Dates, Apple, Oats
- Difficulty: Moderate
- Cuisine: American
- Equipment Needed: Blender, Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 2 mini pies about 3 inches in diameter
Chef Lisa Pitman gives us a bit of insight into her inspired OMG apple pie recipe: "One bite and you’ll understand how this dish could elicit such enthusiasm. No faking necessary." This recipe is a show stopper because not only are the ingredients 100% raw and healthy, the appearance of the finished product mimics that of the classic cooked version with a delicate lattice pattern. Learn how to make this dectable apple pie in just a few easy steps below!
1/2 cup rolled oats
1/2 cup raw cashews
1/2 cup unsweetened coconut flakes
3 TBSP agave syrup
2 medium fuji apples, peeled and cored and roughly chopped
1/2 tsp ground cinnamon
1/4 tsp ground ginger
pinch of grated nutmeg
pinch of sea salt
2 tsp raisins
3 Medjool dates, pitted
1) In a high powered blender, blend the oats until a fine flour is achieved. Pour the flour into a medium bowl. Repeat this process with the cashews and coconut flakes, adding all of the resulting flour to the same bowl.
2) Add the agave syrup and stir to combine.
3) Separate the batter into four portions. Roll into balls. On a silpat, parchment paper or soywax paper sheet press each ball out into a thin circle. Use a rolling pin to achieve a very thing crust – approximately 1/4 inch thick. Allow the crust to chill as you prepare the filling.
1) In a food processor combine one apple with the remaining ingredients. Pulse until a texture similar to a chunky applesauce is achieved (stop and scrap down the sides as necessary). Add the remaining apple and pulse until it is almost broken down into small pieces (you don’t want all the apple bits to disappear – leave some texture to be enjoyed!)
1) Peel one of the crust circles off of the sheet and press it into a mini tart pan – removing any excess crust. Repeat to line the other tart pan.
2) Using a paring knife cut long thin strips of crust out of the remaining ovals.
3) Fill the tart pans with the apple batter and then carefully apply the thin pieces of crust on top to create a lattice-like effect.