This is one of my favorite pies. I was first introduced to it my second year of medical school by a classmate. Since then I have made this pie countless times for family and friends. I would say this is my go to pie - especially at Thanksgiving time.
2 cups nuts - walnuts or pecans.
1 cup dates
1 tsp. vanilla
1 tsp. cinnamon
Put nuts into a food processer to chop. Put them aside in a mixing bowl. Chop the dates in the food processor. Now mix all ingredients in the food processor until the "dough" is made. Press the dough into a 9 inch glass pie plate.
4 cups finely chopped organic apples
2 Tbsp. lemon juice
1 Tbsp. cinnamon
2 cups chopped nuts - walnuts or pecans
Chop the nuts in the food processer and place in a mixing bowl. Use the food processor to chop the apples, with the cinnamon and lemon juice. Mix the apples and nuts together and pour it all into the pie shell. It may overflow, but don't worry because you can always just eat what doesn't fit.
Keep the pie in a refrigerator to keep cool and to set. For best results, serve the next day so that the flavors have time intensify.
- Add 1 1/4cup fresh whole cranberries with the apples while eliminating the lemon juice.
- If allergic to apples you can make the pie with pears.
- This pie can be difficult to cut; I suggest using a pie cutting utensil to scoop with the crust.