Nut Crust Apple Pie
Use local nuts and seeds to showcase the fruits that are available in the fall or that have been dried and saved from summer. Normally cinnamon and salt would be used to prepare this apple pie, but try substituting a pinch of dried local herbs for added flavour.
Crust
1/2 cup (125 mL) ground raw sunflower seeds
1/2 cup (125 mL) ground raw walnuts or hazelnuts
3/4 cup (175 mL) ground flour (whole wheat, spelt, or amaranth)
2 Tbsp (30 mL) organic butter, melted
1 1/2 Tbsp (22 mL) honey or maple syrup
4 Tbsp (60 mL) water
Filling
3 cups (750 mL) apples or pears, sliced
1/2 cup (125 mL) dried raisins, cranberries, or blueberries
1/4 cup (60 mL) apple juice or honey
2 Tbsp (30 mL) locally made fruit jam
Pinch of dried lavender, rosemary, or lemon thyme
To prepare crust, oil a 9 in (23 cm) pie plate. Preheat oven to 350 F (180 C). Mix all dry ingredients thoroughly in a medium bowl. Combine melted butter and honey or maple syrup and slowly add to dry ingredients with your hands or with a fork. Add water 1 Tbsp (15 mL) at a time and mix until moist and crumbly. Press nut mixture evenly into the bottom and sides of prepared pie plate. Bake for 5 minutes and remove immediately to cool.
To prepare filling, mix together fresh fruit, dried fruit, and juice or honey in a large saucepan over medium heat. Warm through, just until fruit begins to soften; then remove from heat. Spread jam over the base of the pie crust, top with fruit mixture, and bake for 20 to 30 minutes, until fruit is soft. Serve hot with creamy local yogourt.
Serves 6.
source: "Local Eating", alive #300, October 2007
Nut Crust Apple Pie
Directions
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.