caramel apple pie
Dessert for breakfast, again! This time is wasn’t entirely intentional though… I got busy in the kitchen last night and made an apple pie that wasn’t really ready until about midnight, with dehydrating apples and chilling the thing so the taste test and initial photo to Facebook (simply) had to happen before I left for work. Shame. Although in my mind, the bigger shame was that I didn’t really have time to serve it up with ice cream, but I’m thinking about that one for dessert, proper dessert, the kind you have after dinner.
I found this on a nifty blog called Raw on $10 a day (or less!)
– I don’t believe it’s possible, I think the Karyn’s Green Meal Shake
I have most mornings costs about $10 (well, almost) but I do like the idea, and they have some fun recipes… and I had lots of apples from the apple picking we didn’t do on the weekend – it was sooo busy that we skipped the picking part and bought two bags from the farm’s store. Anyhoo – this is costed out at $1.60 per serving and serves 6. And is totally yummy, and makes your house smell like Christmas.
- 1 cup walnuts
- 1 cup raisins
- 5 apples
- 1/2 cup raisins
- 4 tablespoons agave
- 4 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 4 tablespoons almond butter
- 2 tablespoons agave
- 2 tablespoons olive oil
- 4 tablespoons (filtered) water
- Peel and slice the apples into pieces about 1/8 in thick. In a lidded container / zip lock box / bowl, toss the apples and 1/2 cup raisins with the agave, lemon juice, cinnamon, and pumpkin pie spice until well coated. Spread out on a lined dehydrator sheet and dry for about 2 hours, stirring once or twice. This isn’t meant to dry the apples, but to soften them and let the flavor intensify.
- In a food processor fitted with the “S” blade, process the walnuts and 1 cup raisins until the mix starts to stick together. This takes a couple minutes. Press the mix into the bottom and 2 inches up the sides of an 8 inch spring form pan. Put in the freezer for a half hour to firm.
- In a bullet type blender, puree the almond butter, agave, olive oil, and water until very smooth.
- Spoon the apple mixture from the dehydrator into the chilled pie crust and pour the caramel evenly on top. Chill for another half hour, if desired. For extra creamy goodness, serve with a scoop of vanilla banana ice cream.
My notes: I don’t know what a ‘bullet blender’ is but I used my Blendtec and it came out just fine. I also added a tablespoon of lucuma powder to the caramel mix to up the ante on the caramel flavor – yummo!
My FB friend Sylvia also asked about an alternative to dehydrating… I suspect there are two. The first would be to put the apples in the oven on the lowest setting with the door slightly ajar. The second might be to soak the apples and raisins in the mixture overnight – I’m sure they’re soften right up but don’t have any solid proof.
Hope you like it as much as I do!!
Guide: raw vegan | whole food, plant based | gluten-free | soy-free