Vegan Apple Pie

Vegan Apple Pie

Loved from coast to coast and around the world, apple pie is comfort-food heaven. It’s also a great way to use up all those apples. Packed with whole-food ingredients, this vegan apple pie features a subtly tart apple filling that pairs perfectly with the earthy tones of a date-sweetened oat crust. Top with a crumbly almond butter oat topping for extra richness. Serve with Vanilla Nice Cream.

This vegan apple pie is fruity, crumbly, and oh-so-delicious. It all starts with an oat-based crust that harnesses the sticky sweetness of dates for both flavor and shape as you press it into the pie tin. Next, a precooked filling of spiced apples ensures a tender interior that bakes quickly in the oven so you can get a slice on your plate without a long wait. But the crown jewel of this recipe is the almond butter and oat crumble topping, which is infused with the warming flavors of apple pie spice. A perfect crunchy complement to the moist filing, every ounce of this autumnal dessert is begging for a second serving. Free of oil and refined sugar, make this pie as a festive centerpiece for your vegan Thanksgiving feast!

INGREDIENTS

• ½ cup pitted whole dates
• 3 cups rolled oats
• ¼ teaspoon sea salt
• ¼ to ⅓ cup unsweetened, unflavored plant-based milk
• 6 medium apples, peeled, cored, and sliced (6 cups)
• 2 tablespoons lemon juice
• ½ cup unsweetened applesauce
• ¼ cup pitted dates, chopped
• ¼ cup apple cider
• 1 tablespoon + ¼ teaspoon apple pie spice
• 2 tablespoons maple syrup
• 2 tablespoons no-salt-added almond butter
• 2 tablespoons white whole wheat flour

INSTRUCTIONS

1. Preheat oven to 350°F. For piecrust, in a small bowl combine ½ cup whole dates and enough boiling water to cover. Let stand 10 minutes; drain well. In a food processor combine soaked dates, 2½ cups of the rolled oats, and the salt. Pulse until dates are finely chopped. Gradually add milk, pulsing until dough comes together. Press dough into a 9-inch pie pan, covering the bottom and sides (do not extend over the rim).
2. For filling, in a large bowl combine apples and lemon juice; toss to coat. Add applesauce, chopped dates, apple cider, and 1 tablespoon of the apple pie spice. Place apple mixture in an extra-large skillet. Cook, covered, over medium about 10 minutes or until apples are tender, stirring occasionally. Pour into piecrust.
3. For topping, in a medium bowl whisk together maple syrup and almond butter until smooth. Add the remaining ½ cup oats and ¼ teaspoon apple pie spice and the flour. Toss to combine. Spoon topping over pie. Lightly press down.
4. Bake 45 minutes or until crust and topping are lightly browned and filing is bubbling around edges. Let cool before cutting.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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