This pie is as American as baseball and leisurely Sunday afternoons. I love to make it when guests come to visit, when it’s autumn, when we’re celebrating something, or during apple season in Fall. It was created as a hybrid of recipes by my friend Anthony Masiello, and when I first tried it, I was hooked . I like to add blueberries to it for a little extra sweetness. It tastes as good or better than any apple pie I’ve ever had. It’s not too sweet, and it’s just the right amount of apple-blueberry deliciousness to win us over every time. If you enjoy fruit pie, check out this recipe and let me know what you think.
Perfect Pie Crust with Walnuts
Ingredients
- 1 1/4 cup rolled oats
- 1/2 cup walnuts
- 1/2 teaspoon cinnamon
- 5 Medjool dates, pitted
- 1 1/2 tablespoons non-dairy milk
Instructions
- Preheat oven to 350°F
- Put oats, walnuts, and cinnaon in a foood processor and blend until ground almost into a flour.Ittakes about 40 seconds.
- Add daetes and blend for about one minute, until it begins to clump.
- Add the non-dairy milk until it balls up, almost like dough.
- Put in pie dish and spread evenly with a spatula or your fingers. Push and press up the sides of the pie dish.
- Cover the pan with foil, and bake for 10 minutes.
- Remove from the oven, remove foil, and the crust is ready to fill!
Apple-Blueberry Pie
Ingredients
- 5 apples chopped; can leave skin on, especially if organic.
- 2 cups blueberries Frozen or fresh
- 2 teaspoons cinnamon
- 1/2 cup chopped walnuts
- 3 medjool dates pitted
- 2 tablespoons ground flax or chia seeds
- 1/4 cup non-dairy milk soy, oat, almond, hemp, etc
- 1 teaspoon vanilla extract or 1 vanilla bean
- 1/3 cup raisins
- 1/4 cup old-fashioned oats
Instructions
- Preheat oven to 350°F
- In a high-powered blender, combine 1 cup of the chopped apples with cinnamon, walnuts, dates, flax seeds, vanilla, and non-dairy milk.
- Place remaining chopped apples and blueberries in a mixing bowl, and add the blended mixture.
- Add raisins and mix well, making sure all of the apples are coated with the mixture.
- Spread the filling into the pie crust and sprinkle with the rolled oats.
- You can re-use the foil that you used to cook the crust. Cover the exposed edges of the crust with foil, to prevent them from burning.
- Bake for 20 minutes and then uncover and bake for another 10 minutes or until the edges begin to brown.
- Slice and serve. Delicious warm or cold – perfect left over for breakfast.