No-Sugar-Added Apple Pie |
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Makes 10 servings. Recipe from eatingwell.com.
Ingredients 2 (9-inch) frozen pie shells, preferably whole-wheat 5 pitted dates 2-4 tablespoons water, divided 5 medium Gala apples, unpeeled, cored and sliced 1/4-inch thick (7 cups) 3 teaspoons cider vinegar 1 1/2 teaspoons ground cinnamon Nutritional info per serving Calories 254 Fat 13g Carbohydrates 34g Total sugars 18g Protein 4g Fiber 3g Sodium 1mg Potassium 169mg |
Directions
To make ahead
Double-wrap unbaked pie in plastic wrap and freeze. Let stand at room temperature for about 1 hour before baking. Bake as directed in Step 4, adding about 10 minutes to the bake time. Store baked pie, covered, at room temperature for up to 2 days.
- Preheat the oven to 375°F. Remove pie shells from freezer to thaw slightly at room temperature.
- Combine dates and 2 tablespoons water in a food processor; process until a thick, mostly smooth paste forms, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. If needed, add the remaining 2 tablespoons water, 1 tablespoon at a time, to reach desired consistency.
- Transfer the date paste to a large mixing bowl; add apples, vinegar and cinnamon. Stir with a rubber spatula until the apples are fully coated.
- Transfer the apple mixture to one of the pie shells; pat into an even layer. Flip the other crust from its tin onto the top of the apple mixture; using a fork, crimp the top crust into the bottom crust to seal. Cut 3 (1-inch) slits into the top crust.
- Place the pie on a rimmed baking sheet to catch any drips. Bake until the crust is golden brown and the apples are tender, 45 to 55 minutes. Transfer to a wire rack to cool completely, about 2 hours.
To make ahead
Double-wrap unbaked pie in plastic wrap and freeze. Let stand at room temperature for about 1 hour before baking. Bake as directed in Step 4, adding about 10 minutes to the bake time. Store baked pie, covered, at room temperature for up to 2 days.
