Spiced, nutty ap­ple and date pie

The Jewish Chronicle - - LIFE - DENISE PHILLIPS’S www.jew­ish­cook­ery.com

Buy the best ap­ples for this pie as the in­gre­di­ents are not cooked. It has an amaz­ing nutty tex­ture with the crust and top­ping us­ing a good va­ri­ety of dif­fer­ent nuts; macadamia, wal­nuts, cashews and/or pecans. A ve­gan’s de­light!

IN­GRE­DI­ENTS For the base:

200g macadamia or cashew nuts 150g pecans or wal­nuts 100g dates Large pinch of sea salt

For the filling:

150g dried ap­ples, roughly chopped 100ml ap­ple juice 4 ap­ples — cored 1 tbsp lemon juice 200g dates, soaked in boil­ing wa­ter for 5 min­utes and then drained 1 tsp cin­na­mon Large pinch of nut­meg 1 tsp vanilla ex­tract 1 tbsp maple syrup Small pinch of sea salt

For the top­ping:

90g pecans or wal­nuts, finely chopped 100g dates, finely chopped — about 4 large dates ½ tsp vanilla ex­tract Large pinch of ground cin­na­mon

Gar­nish:

1 ap­ple – thinly sliced with skin on — dip into lemon juice

METHOD

For the filling: first soak the dried ap­ples in the ap­ple juice for an hour or place in a dish cov­ered with cling film, mi­crowave on high for 3 min­utes. Put to one side

To make the base, pulse all the in­gre­di­ents in a blender un­til a rough, sticky crum­ble has formed.

Line a 23cm loose based cake tin with bak­ing parch­ment and press the base on top. Re­frig­er­ate for 1 hour to firm up.

Drain the dried ap­ples, which should now be soft and plump.

Put the fresh ap­ples, dried ap­ples, lemon juice, dates, cin­na­mon, nut­meg, vanilla ex­tract, maple syrup and salt into a blender and pulse un­til well com­bined.

Spoon onto the pie base and smooth out.

To make the top­ping, mix to­gether the pecans, dates and vanilla in a bowl and spread over the top of the pie to form a crust. Sprin­kle with the cin­na­mon.

Cover and place in the fridge for an hour to chill.

Re­move from the fridge at least an hour be­fore serv­ing to bring to room tem­per­a­ture.

Serve gar­nished with the Ev­ery­one’s eat­ing raw pies thin slices of ap­ple on top of the cake.

PHOTO: INBAL BAR-OZ

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