This is an amazing apple pie recipe! It’s quick, easy and a sure crowd pleaser. I highly recommend using Pink Lady apples if you have the chance. The crisp sweetness of them really shines through. Enjoy!
In the food processor combine the pecans, walnut, and salt. Process to a small crumble.
Learn to use your ears to know when it is done processing. It will go from sounding like pebbles bouncing around to a gentle hum. Once it hits that stage, stop immediately.
You don’t want to over process the nuts because they will start to release their natural oils and make the crust oily.
Add the dates and process until the batter starts to roll around in a ball in the food processor.
Press into a 9″ spring form pan or any other pan that you want. This batter makes a full size pie. Have fun with it.
Blend 2 apples, dates, raisins, psyllium, cinnamon, and salt until smooth in the food processor with the “S” blade. Set aside in a bowl.
In food processor chop the other 4 apples, be careful not to make a puree out of this, you just want small bits. Mix into the blended mixture.
Spread into pie crust. Chill.
I used a Spring form pan this time around. The nice thing about using them for cakes and pies is that they are much easier to remove. Always line the base with parchment paper or plastic wrap.
next, press the crust batter into the pan. Normally, I try to make the crusts look perfect, but off and on, I like to make my pies look rustic. So as you can see I didn’t try to bring the crust up the sides perfectly. You may be wondering why I have a glass beaker sitting in the crust…. it has a flat bottom and straight sides so it helps me in creating a smooth inner crust.
All ready for the pie filling.
Add the filling, cover, and place in the fridge to chill which you make the antique apple blossoms for the top (which are totally optional).