-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
PIE CRUST
| 300 | oat flour |
| 105g | agave syrup |
| 105g | coconut oil |
FILLING
| 210g | dates |
| 60g | apple purée |
| 1 | tbsp cinnamon powder |
| 1 | tsp ginger powder |
| 1 | tsp cardamom powder, 1tsp saffron (optional) |
| 35g | coconut oil |
TOPPINGS
| 2 | apples (I used pink lady, but Granny Smith also works) |
| 50g | raspberries |
| 2 | tsp coconut sugar |
| 1 | tsp cinnamon powder |
This recipe is full of sweet caramel, you’ll love it !!
METHOD
- Preheat the oven to 180 degrees
- Melt the coconut oil
- Mix together pie crust ingredient until dough forms
- Set aside 150g for lattice topping
- Press remainder of dough into a baking tray (20-21cm, 8.5‘’ diameter) and set aside
- For the filling, melt the coconut oil
- Blend together all filling ingredients*
- Spread date filling onto pie base
- To make the topping, core and slice the apples and arrange evenly over the entire pie
- Scatter the raspberries in between the apple slices
- For the lattice, roll out the remaining 150g of dough between two pieces of cling film
- Remove the top layer of cling film and slice into long verticals (1-1.5cm wide, 0.5’’)
- Weave the strips across each other (I did vertical first followed by horizontal as the weaved pattern bugged me 😂)
- Sprinkle the top with coconut sugar and cinnamon powder
- Bake for 25-30 minutes