Wholefood Apple and Date Pie Recipe
Wholefood Apple and Date Pie Recipe
This recipe has no sugar or oil and is almost completely wholefood plant-based. You can enjoy it as a treat and know it’s healthy and wholesome.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- Pastry
- 1¼ cups self-raising wholemeal flour
- 1 cold banana, peeled & mashed
- 4 fresh medjool dates, pitted
- 1 tsp ground cinnamon
- ½ tsp salt
-
- Filling
- 8 large apples, cored & sliced into thin crescents
- 500g frozen mixed berries
- 1 tbsp cinnamon
- 8 medjool dates, pitted & chopped
Method
- Preheat oven to 180°C.
- Combine flour and cold mashed banana, dates, cinnamon and salt in food processor or blender. Blend until dough is a play-dough consistency. Place pastry on clean bench and knead in 1–3 tsp warm water.
- Roll out pastry on bench using glass jar or rolling pin (with a little flour to prevent sticking) until very thin and wider than baking dish you are going to bake it in. Place pastry over dish, push into corners and cut off any excess with knife. Prick base of pastry with fork. Add large piece of greaseproof paper into dish with overhanging sides and add 2–3 cups rice to weigh down pastry while blind baking to ensure pastry base stays flat and is cooked at base before you put in filling. Bake for 15 mins.
- Add filling ingredients to medium saucepan. Place lid on and stew fruit in its own juices, stirring regularly for 20 mins, or until apple slices are very soft and juicy.
- To assemble pie, place filling in base. Roll second piece of thin pastry and carefully place on top of pie. Cut away excess pastry with knife and seal edges by pinching pastry together with fingers to make scalloped edge. Add diamond-shaped pastry leaves to top of pie, then brush top with soymilk. Place pie in preheated oven for 15–20 mins or until crust is golden-brown. Allow to cool for 10 mins before serving.
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