Most pie is made from white sugar, white flour and butter, but this one is made from gluten free oats, seeds and fruit. You could even eat it for breakfast, and I do, I do!!!
For the Crust:
1¼ cups gluten free oats
¼ cup ground flax seeds
1 teaspoon apple pie spice or cinnamon
4 ounces of sulfite free dried apples
8 ounces of pitted dates
1 tablespoon alcohol free vanilla extract
Preheat oven to 350 degrees F. In a high-powered blender grind oats and seeds. Transfer to a food processor fitted with the “S” blade. Add the spice and dried apples and process until they are finely ground. Add dates, a few at a time, until mixture start to stick together and you can clump it together easily into a ball. Then add vanilla and briefly process again. Evenly press mixture into a 9″ springform pan.
3 pounds of apples, before peeling
1 cup of date paste (recipe below)
4 tablespoons of lemon juice (add zest if using fresh)
4 tablespoons chia seeds
1 tablespoon alcohol free vanilla
1 tablespoon apple pie spice or cinnamon
¼ cup unsweetened coconutIn a small bowl, mix together the chia seeds and lemon juice. Set aside. Peel apples and finely chop. Stir in date paste, spice and vanilla. Add chia seed/lemon juice mixture and mix well. Pour evenly over crust. Sprinkle with coconut. Bake at 350 degrees for 50 -55 minutes until coconut starts to brown.
Pear Whipped Cream aka Pear Creme Anglais
1 -25 ounce jar of pears in their own juice (when drained, this will yield about a pound of jarred pears or about 6 pear halves)
1 Tablespoon Alcohol Free Vanilla
1/4 cup WHITE chia seeds (black ones will turn your whipped cream a yucky color)
1-2 tsp Xanthan gum (depending on how thick you want the final product)
Place all ingredients in a blender and blend until smooth. This will thicken nicely as it chills.