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Carmel Apple Crumble Pie

I love the Fall, especially in Arizona. The temperature is just right, not too hot and not too cold. The Fall season brings great Fall treats, such as delicious pumpkins, squashes, dark greens, and delicious apples of all varieties. Nothing better than delicious Fall harvest pies!

Well, I’ve been craving apples and caramel. So I decided to create a raw version of an apple crumble pie, but with caramel (made from dates of course). This pie was such a hit, I will definitely make it again real soon!

Although you can use any variety of apple you desire, I actually decided on Rome apples, a Granny Smith, and a Bartlett Pear. The pear added a nice touch to the flavors of the sweet and tart apples. Perfect for a nutty, caramel flavored dish. Enjoy!

Crust.
Ingredients:
1 cup raw pecans
1 cup raw walnuts
1 cup raw Brazil nuts
1 T coconut butter
1 tsp pink Himalayan salt
1 tsp ground cinnamon
1 ½ cups Raisins
1 tsp vanilla extract

Preparation:
Ground nuts in food processor until crumbly. Add remaining ingredients and mix well, until dough forms. Remove from food processor and press into the bottom and sides of a pie pan. Cover with saran wrap and freeze until filling is ready.

Filling.
Carmel Sauce Ingredients:
1 cup pitted Medjool dates soaked (retain water)
¼ cup Grade B maple syrup
¼ cup raw agave nectar
2 tsp ground cinnamon
1 tsp pink Himalayan salt
¼ cup psyllium husk
1 T coconut oil
1 T raw almond meal (finely ground almonds)
¼ cup chopped raw pecan pieces

Apple Ingredients:
3 Rome apples (peeled, cored, sliced)
1 Granny Smith apple (peeled, cored, sliced)
1 Bartlett pear (peeled, cored, sliced)
juice of 1 lemon

Preparation:
Place sliced apples and pear in a bowl and add the lemon juice. Combine well and set aside. Combine all Carmel Sauce ingredients including date water into a food processor or high-speed blender (exclude coconut oil, almond meal, and chopped pecan pieces) and mix until smooth. Add coconut oil and blend again. Pour over apples and pears and combine well. Add almond meal and pecan pieces. Fold in and combine well. Pour into chilled pie crust. Recover with saran wrap and return to freezer until set. Usually takes about 4-6 hours. Let stand at room temperature for about 3-5 minutes before serving.

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One Response

  1. This sounds so good! I just got some Himalayan pink salt, HimalaSalt, from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I’ll try it out in this recipe. Thanks for sharing!

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