Description
One thing I really like about this recipe is the “plan ahead” that CAN be considered when planning for guests or a family meal. I can do all the prep, and have them all ready to pop right in the oven the next night after work or when guests are coming over. I love planning them to come out nice and hot and having that apple pie aroma in the air.
Ingredients
- NUTTY CRUNCHY CRUST
- 1 cup walnuts or pecans, chopped fine (but not powdery) – use one type of nut or 1/2 and 1/2
- 2/3 cup pitted, packed medjool dates
- OPTIONAL: pinch of powdered vanilla
- FILLING
- 4 sweet apples such as Honey Crisp or Fuji, cored, peeled and thinly sliced in food processor
- ¼ cup maple syrup (honey is acceptable but not ideal)
- 3 tablespoons cinnamon
- ½ teaspoon vanilla paste, or extract
- 1 pinch of salt
Instructions
- NUTTY CRUNCHY CRUST
- Preheat oven to 350F degrees.
- Grind all ingredients together in a food processor.
- Add drops of water if the mixture is too crumbly.
- Press mixture into your tart pan(s) or pie dish to form a nice 1/8 – ¼ inch thick crust.
- Bake in preheated oven for 10 minutes.
- Remove and let cool.
- FILLING AND ASSEMBLY
- Preheat oven to 350F degrees.
- Gently stir your apples, syrup, cinnamon, vanilla paste and salt together.
- Transfer the mixture to your cooled pie crust or mini tart crusts.
- Cover lightly with foil and place on the middle rack of your oven.
- Bake mini or full-size tarts/pie for 14-20 minutes or until mixture is slightly bubbling.
- Remove foil and bake until hot, approximately 6-8 more minutes.
- Enjoy!
Notes
Tastes delicious when served hot with my Paleo Vanilla Bean Ice Cream.
