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Photo:Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Active Time:15 minsTotal Time:3 hrs 10 minsServings:10 servings
Active Time:15 mins
Active Time:
15 mins
Total Time:3 hrs 10 mins
Total Time:
3 hrs 10 mins
Servings:10 servings
Servings:
10 servings
Cook Mode(Keep screen awake)Ingredients2(9-inch)frozen pie shells, preferably whole-wheat5pitteddates2-4tablespoonswater, divided5mediumGala apples, unpeeled, cored and sliced 1/4-inch thick (7cups)3teaspoonscider vinegar1 1/2teaspoonsground cinnamon
Cook Mode(Keep screen awake)
Ingredients
2(9-inch)frozen pie shells, preferably whole-wheat
5pitteddates
2-4tablespoonswater, divided
5mediumGala apples, unpeeled, cored and sliced 1/4-inch thick (7cups)
3teaspoonscider vinegar
1 1/2teaspoonsground cinnamon
Directions
Preheat oven to 375°F. Remove pie shells from freezer to thaw slightly at room temperature.
Combine dates and 2 tablespoons water in a food processor; process until a thick, mostly smooth paste forms, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. If needed, add the remaining 2 tablespoons water, 1 tablespoon at a time, to reach desired consistency.
Transfer the date paste to a large mixing bowl; add apples, vinegar and cinnamon. Stir with a rubber spatula until the apples are fully coated.
Transfer the apple mixture to one of the pie shells; pat into an even layer. Flip the other crust from its tin onto the top of the apple mixture; using a fork, crimp the top crust into the bottom crust to seal. Cut 3 (1-inch) slits into the top crust.
Place the pie on a rimmed baking sheet to catch any drips. Bake until the crust is golden brown and the apples are tender, 45 to 55 minutes. Transfer to a wire rack to cool completely, about 2 hours.
To make aheadDouble-wrap unbaked pie in plastic wrap and freeze. Let stand at room temperature for about 1 hour before baking. Bake as directed in Step 4, adding about 10 minutes to the bake time. Store baked pie, covered, at room temperature for up to 2 days.
To make ahead
Double-wrap unbaked pie in plastic wrap and freeze. Let stand at room temperature for about 1 hour before baking. Bake as directed in Step 4, adding about 10 minutes to the bake time. Store baked pie, covered, at room temperature for up to 2 days.
Nutrition InformationServing Size: 1 sliceCalories 254, Fat 13g, Saturated Fat 6g, Cholesterol 0mg, Carbohydrates 34g, Total sugars 18g, Added Sugars 0g, Protein 4g, Fiber 3g, Sodium 1mg, Potassium 169mg
Nutrition Information
Serving Size: 1 sliceCalories 254, Fat 13g, Saturated Fat 6g, Cholesterol 0mg, Carbohydrates 34g, Total sugars 18g, Added Sugars 0g, Protein 4g, Fiber 3g, Sodium 1mg, Potassium 169mg
Serving Size: 1 slice
Calories 254, Fat 13g, Saturated Fat 6g, Cholesterol 0mg, Carbohydrates 34g, Total sugars 18g, Added Sugars 0g, Protein 4g, Fiber 3g, Sodium 1mg, Potassium 169mg
Frequently Asked QuestionsCommonly referred to as “nature’s candy” due to their natural sweetness,dates are full of antioxidantsthat may contribute to heart and brain health. Certain varieties of dates have been shown to have antibacterial properties, fighting against microbes, such asStaphylococcus aureus, Bacillus cereusandEscherichia coli.Dates are also a good source of fiber—andfiber has many health benefits, including improving gut health and keeping things moving along through the digestive tract, as well as lowering the risk of heart disease, type 2 diabetes and certain cancers.Apples are full of fiber, vitamins, minerals and antioxidants, and they’re a low-glycemic food—which means they won’t spike your blood sugar. The peel of the apple contains a lot of the apple’s nutrition, which is why we left it on for this recipe.Research showsthat eating apples may contribute to heart and brain health, lower the risk of type 2 diabetes and fight cancer.No, you can keep the peel on for this apple pie. It will give the pie more texture, and you’ll save time on prep.Yes, you can bake the apple pie ahead and store in an airtight container at room temperature for up to 2 days.We like using Gala apples for this pie, which are sweet with a crisp texture. You can also use othervarieties of applesthat are firm and sweet, like Honeycrisp or Fuji. Add a Granny Smith apple if you like its sharp, tart flavor.
Frequently Asked Questions
Commonly referred to as “nature’s candy” due to their natural sweetness,dates are full of antioxidantsthat may contribute to heart and brain health. Certain varieties of dates have been shown to have antibacterial properties, fighting against microbes, such asStaphylococcus aureus, Bacillus cereusandEscherichia coli.Dates are also a good source of fiber—andfiber has many health benefits, including improving gut health and keeping things moving along through the digestive tract, as well as lowering the risk of heart disease, type 2 diabetes and certain cancers.
Apples are full of fiber, vitamins, minerals and antioxidants, and they’re a low-glycemic food—which means they won’t spike your blood sugar. The peel of the apple contains a lot of the apple’s nutrition, which is why we left it on for this recipe.Research showsthat eating apples may contribute to heart and brain health, lower the risk of type 2 diabetes and fight cancer.
No, you can keep the peel on for this apple pie. It will give the pie more texture, and you’ll save time on prep.
Yes, you can bake the apple pie ahead and store in an airtight container at room temperature for up to 2 days.
We like using Gala apples for this pie, which are sweet with a crisp texture. You can also use othervarieties of applesthat are firm and sweet, like Honeycrisp or Fuji. Add a Granny Smith apple if you like its sharp, tart flavor.
EatingWell.com, October 2023
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