This pie takes on more of a cooked texture when it has the chance to sit for about a day, but since it’s made from fresh ingredients it’s best to enjoy in the course of 2 days. Trust me, it won’t last that long anyway.
In addition to being a great holiday dessert, it also makes a fairly fancy guilt-free breakfast! I want to mention that the type of apples you use here makes a big difference in flavor (obviously). I absolutely love using tart apples since it contrasts the sweetness of the syrup and crust so nicely, but go with your preference.
For the crust:
- 1 cup oats
- 1 cup pitted juicy medjool dates
- pinch of salt
For the sauce:
- 1/2 cup pitted juicy medjool dates
- 1 tsp vanilla extract
- 2 ripe bananas
- drop of water, for consistency
For the pie:
- 5 apples, peeled, cored and thinly sliced
- 1 1/2 tsp ground cinnamon and 1/2 tsp nutmeg
- In a food processor, process the oats until fairy well-ground (some chunks are okay). Sprinkle some of the ground oats on the bottom of a pie plate to “flour” it. Add the dates, salt and vanilla extract to the food processor and process until the mixture sticks together when you squeeze it with your hand. Press the crust firmly into the pie pan so the bottom and sides are covered. Put in refrigerator until making the filling.
- Using the food processor again (don’t worry about cleaning it), make the sauce by processing the dates and banana, adding enough water to keep the mixture running. When it’s relatively smooth and fluffy, set it aside.
- Peel and core apples and slice thinly in food processor with using the slicing blade(or cut with the knife). Take the crust from fridge and start layering it with apples and the sauce. Make as many layers as you desire and when finished let it sit in the fridge for a few hours to help it become more firm and enjoy!