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Smaller apples work best with this open faced apple pie. you can fit more on the surface. Laying them in this way, also let's you fit more slices in, so it's well worth the extra effort. 


FOR THE BASE
1 1/2 cups gluten-free oats
1/2 cup almond meal
1/4 cup coconut sugar
1 Tbsp chia seeds
6 Tbsp coconut oil, melted
1-3 Tbsp water, if necessary

 

CARAMEL PECAN LAYER
1 cup dates and 1 cup cashews, pitted and soaked for 20 minutes
1/4 cup maple syrup

1 cup chopped pecans

TOP LAYER
8 small tart apples
1 Tbsp coconut oil
3 Tbsp coconut sugar
1 Tbsp maple syrup
1 tsp cinnamon
Juice of 1/2 lemon 

 

  • Preheat oven to 350°F. In a food processor, combine all the dry ingredients. Add the shortening or oil and process until it starts to stick together. If it's too dry, add a Tablespoon or 2 of water to moisten. If too wet, add more oats. Press into a springform pan or pie dish. Bake for 15-20 minutes. Let cool before filling.

  • While the crust is baking, drain the dates and cashews. Process these together with the syrup. Either stir in the chopped pecan pieces, or pulse a few times to mix them in. Spread in an even layer on top of the oat base.

  • Prepare the apples peeling, coring and evenly slicing them into 12 equal segments by melting the oil and adding the coconut sugar and syrup to caramelize. Add the apples, gently tossing to coat. Sprinkle in the cinnamon and then squeeze the lemon juice in. Cook until the apples are slightly softened, but not mushy. Layer the the apples in a concentric circle. Warm the pie through at 350°F for 20-30 minutes before serving.

 

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

© 2019 by IN Studio. Proudly created with Wix.com

 

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