Live Apple Pie

Name: Live Apple Pie
Prep time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT11H30M0.000S
Yield: one 10-inch pie
Ingredients: 5 apples, cored and sliced into 1/4-inch rings; 2 tablespoons fresh ginger juice; 4 tablespoons fresh lemon juice; 2 teaspoons ground cinnamon; 3 apples, juiced (makes about 1 1/2 cups juice); 5 apples, coarsely chopped; 1 tablespoon vanilla extract; 1 tablespoon freshly chopped gingerroot; 1/2 cup dates; 2 tablespoons psyllium husk powder; Pie Crust, recipe follows; Pie Topping, recipe follows; 2 cups hazelnuts; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup chopped dates; 1 teaspoon vanilla extract; 1/4 cup dates; 1/4 cup hazelnuts; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt

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Level: Intermediate
Total: 11 hr 30 min

Prep: 1 hr 30 min
Inactive: 10 hr

Yield: one 10-inch pie

Level: Intermediate
Total: 11 hr 30 min

Prep: 1 hr 30 min
Inactive: 10 hr

Yield: one 10-inch pie

Ingredients

Pie Filling:

5 apples, cored and sliced into 1/4-inch rings

2 tablespoons fresh ginger juice

4 tablespoons fresh lemon juice

2 teaspoons ground cinnamon

3 apples, juiced (makes about 1 1/2 cups juice)

5 apples, coarsely chopped

1 tablespoon vanilla extract

1 tablespoon freshly chopped gingerroot

1/2 cup dates

2 tablespoons psyllium husk powder

Pie Crust, recipe follows

Pie Topping, recipe follows

Pie Crust:

2 cups hazelnuts

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup chopped dates

1 teaspoon vanilla extract

Pie Topping:

1/4 cup dates

1/4 cup hazelnuts

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Directions

Special equipment:

a dehydrator

Begin by tossing the apple rings in a bowl with fresh ginger juice, 2 tablespoons of the fresh lemon juice, and 1 teaspoon of cinnamon. Place the coated apples in a dehydrator overnight, on a low setting, until mostly dry. Remove from the dehydrator and set the dried apples to soak in the fresh apple juice for a few hours.
To a blender, add the coarsely chopped apples, the remaining 2 tablespoons lemon juice, the vanilla, gingerroot and the remaining 1 teaspoon cinnamon. Blend on high until a smooth applesauce consistency is achieved. Then add the dates and psyllium husk powder and continue blending.
Drain and squeeze out the remaining apple juice from the rehydrated apple rings, and toss those apples together with the applesauce mixture. Spoon this mixture evenly into the Pie Crust, and set in the fridge to chill for a few hours. Just before serving, sprinkle with Pie Topping.

Pie Crust:

Combine the hazelnuts, cinnamon and salt in a food processor. Process until finely ground, and then slowly begin to add the dates until the crust begins to stick to the sides of the food processor. While the processor is running, slowly add the vanilla. The crust should stick together and roll easily into a small ball. Press the crust mixture into the bottom and sides of a 10-inch pie dish.

Pie Topping:

Just before serving prepare the crumbly topping. Combine the dates, hazelnuts, cinnamon and salt in a food processor. Pulse until a coarse, crumbly consistency is achieved.

Cook’s Note

Psyllium husk powder is a dietary supplement that can be found online or in health food stores. The dehydrating and rehydrating process gives the apples a texture similar to that of baked apples, but the process preserves the nutritional quality.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy Divine Pie