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The Nut Gourmet   Publisher: The Book Publishing Company © 2006 by Zel Allen ISBN: 1570671915

Reprinted with permission from the author, Zel Allen.

Apple Date-Nut Pie (p. 194)
Yield: 6 to 8 servings

This unique and unforgettably delicious no-bake apple pie is a compliment catcher that highlights almonds, walnuts, and pecans. Begin with a layer of cinnamon-spiced apples and add a decadent fluff of light, creamy, and nutty topping. Finish with a garnish of pecans, and dessert becomes an irresistible pièce de résistance.

Ingredients

Creamy Topping

• 1/2 cup (4.5 ounces) extra-firm silken tofu
• 1/3 cup plus 1 tablespoon freshly squeezed orange juice
• 1/4 cup maple syrup
• 1/4 teaspoon plus 1/8 teaspoon ground cinnamon
• 1 cup plus 2 tablespoon coarsely chopped walnuts

Filling

• 4 or 5 large, crisp, sweet apples (such as Fuji), cored, peeled, and thinly sliced
• 13 pitted prunes, chopped
• 1/4 to 1/2 cup water, as needed
• 4 to 6 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon, plus more for garnish
• 3 tablespoons cornstarch
• 6 to 8 pecan halves

Crust

• 1 1/2 cups whole almonds
• 1 1/2 cups pitted dates, chopped
• 1 to 4 tablespoons water

Directions

To make the crust, grind the almonds into a fine but not powdery meal in the food processor. Add the dates and enough water to form a dough that holds together when pressed. Stop the machine occasionally to scrape down the sides of the work bowl and redistribute the ingredients. Press the mixture into the bottom and sides of a 9-inch pie pan.

To make the topping, blend the tofu, orange juice, maple syrup, and cinnamon in the food processor. Add the walnuts and process until thick and creamy. Set aside.

To make the filling, combine the apples, prunes, 1/4 cup of the water, 4 tablespoons of the maple syrup, and cinnamon in a 4-quart saucepan. Cover and bring to a boil over high heat. Turn the heat down to low and steam for 10 to 12 minutes, or until the apples are fork-tender and there is still a little liquid left in the saucepan. Add 1 to 2 tablespoons of the maple syrup or water, if needed, to provide about 2 tablespoons of liquid as a base for a sauce.

Combine the cornstarch with 3 tablespoons of the water to form a runny paste. When the apples are soft, return them to a boil and add the cornstarch mixture, a little at a time, stirring constantly for 1 to 2 minutes, until the sauce has thickened and clings to the apples.

Spoon the apples into the prepared crust and spread them to the edges. Then spoon the topping over the apple mixture, leaving a 1-inch border of apples exposed.

Decorate the top with the pecan halves, sprinkle lightly with cinnamon, and refrigerate for 8 to 12 hours before serving.

Note

For convenience, prepare the pie a day ahead, cover it lightly and refrigerate.

Nutritional Information

Per serving: Calories 603, Protein 13g, Fat 30g, Carbohydrates 82g, Vitamin E 8.5mg.

Copyright © 2006 by Wanda Embar. All Rights Reserved.
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