Yum. That one word sums this recipe up! So, without further ado –
Crust can be store-bought (I cheated and bought a whole wheat pre-made crust). My favorite crust recipe is: http://www.marthastewart.com/recipe/pate-brisee-pie-dough (I just sub earth balance for butter and it’s perfect, buttery and flaky!)
3 Granny Smith Apples (cored and peeled)
3 Golden Delicious Apples (cored and peeled)
1 tbsp lemon juice
1 tbsp vanilla
1/2 bag of pitted dates (about 15-20)
1 tbsp cinnamon
1 tsp nutmeg
1/4 tsp ground ginger
1/2 cup of oat flour
1/4 cup of Earth Balance Buttery Sticks, softened
1/2 cup of toasted Pecans, chopped
1/2 cup of light brown sugar
1/4 cup of oat flour
1/4 cup of oats
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup of Powdered Sugar
1 to 2 tbsp Lemon Juice
1/8 tsp Vanilla
Preheat oven to 375. Toast pecans for about 5 minutes or until very fragrant. Core and peel apples; slice very thin. Put apples in a large bowl. Add the lemon juice, cinnamon, nutmeg, date syrup and oat flour (see below for directions on making these two). Mix well and add into prepared pie crust. To make the topping combine all ingredients in a bowl and mix well. This should be a pretty thick mixture and you can hand crumble it on top of the apples. Bake for 25 minutes. Then cover with tin foil, turn the oven temp down to 350 and back for an additional 40 minutes. Let cool 2 hours and then drizzle the glaze on top.
Chop the dates into fourths. Add 1/2 cup of water and bring to a boil. Add in chopped dates. Continue to boil until a thick mixture forms (usually about 10 minutes). Do stir this pretty often. After a thick mixture has formed, transfer to a blender or food processor and process into a paste (about the consistency of applesauce).
Add 3/4 cup of oats to your food processor and process until the consistency of wheat flour.
Oh, and I promise to post pictures of the Pumpkin Cheeseless Cake tomorrow. Happy Turkey Day!