Filling:
4 apples, peeled (if not organic) &
cored
1 rip babana
2 tbsp freshly squeezed lemon juice
2 tbsp oat flour (old fashioned oats ground into flour)
2 tsp cinnamon
dash sea salt
1 tbsp maple
syrup
(optional)
Thinly slice 2 of the apples lengthwise
creating very thin strips. Place the strips in a large bowl and toss with
1 1/2 tbsp of
the lemon juice, oat flour, cinnamon, salt and maple syrup. Toss well to
coat; careful to not break the apple strips.
Crust:
2 cups walnuts, soaked
10 pitted dates, chopped
dash sea salt
2 tbsp oat flour
In a food processor add walnuts and blend
until they’re all crumbled, about 10 seconds. Add chopped dates and pulse
to combine. Remove the lid and scoop out about two tablespoons of the
mixture. With your hand form it into a ball, if it sticks together
without crumbling apart then the crust is ready. If it crumbles, place it
back into the processor, add another date, and pulse again.
Lightly cover the bottom of your pie plate with
oat flour to prevent the crust from sticking too much. Remove the crust
mixture from the food processor, form it into a large ball and place the ball
in the center of the pie plate. Flatten the ball in the plate, covering
the bottom as well as the edges to create the pie crust.
Puree the other 2 apples with the
banana and the remaining lemon juice, in
food processor with a dash of cinnamon. Blend until a chunky apple sauce
consistency is reached.
Pie
assembly:
Spread the pureed apple onto the bottom of the
crust. Layer the sliced apples on top of the puree creating a spiral of
apples. Start near the edge of the crust and work your way around and
into the center so that all of the apples have been laid into the
crust.
Enjoy
immediately or allow the pie to sit for a couple of hours in
the fridge