This old-fashioned favorite is sure to hit the spot when you're craving something warm and gooey (and gluten-free, of course). Most of the sugar in this decadent dessert comes from the nutrient-rich dates.
For the crust:
1 cup raw walnuts
1 teaspoon finely ground flaxseeds
1 cup pitted dates
2 teaspoons water
For the filling:
½ cup water
1 apple, peeled, cored and chopped
½ cup pitted dates
2 teaspoons of ground flaxseeds
1 cup frozen blueberries, slightly thawed
½ cup raisins
4 medium apples, peeled, cored, and sliced
1 tablespoon cinnamon
Directions: To make the crust, process the raw walnuts in a food processor and add 1 teaspoon of ground flax to a meal consistency (finely ground). Add the dates (make sure they're pitted!) and water, and process until the mixture gathers into a ball. Using wax paper or parchment, press the mixture into a lightly sprayed/oiled 8-inch pie plate. Pre-bake the crust for 5-10 minutes at 275 degrees F.
To make the filling, combine the water, pitted dates, chopped apple, and second batch of ground flaxseeds in a food processor. Blend until smooth. In a large mixing bowl, combine the date mixture with the blueberries, sliced apples, cinnamon, and raisins. Mix well. Spoon the filling into the pie crust and bake at 250 degrees F for 90 minutes (check the crust to make sure it's firm). Chill slices for easy serving, but it tastes fabulous warm.
And if you love your pie à la mode, recipe creator Beth Aldrich recommends topping your slice with some banana ice cream! Blend one (or two, depending on how much you want to make) frozen bananas in a high-powered blender (or food processor) with ⅛ cup of alternative milk (rice, almond, hemp, or soy) and ⅛ teaspoon vanilla. Slowly blend until smooth. Scoop out and serve as "ice cream" or a pie topper.
Makes approx. 8-12 servings
Nutrition score per serving (1 small slice, no topping): 182 calories, 7g fat (1g saturated fat), 22g sugar, 4g fiber, 2g protein
Recipe provided by Beth Aldrich, author of Real Moms Love to Eat