October 23, 2014

No-Bake Apple Pie



it's gloomy and dark outside.
and i love it.

it's a thursday morning, i'm sitting in my bed, watching last night's Chicago PD, and eating my almond butter oatmeal with a banana ;)

that's a good morning.

and that also means that there's no school today (and tomorrow is senior cut day), so that means i have the whole weekend to do whatever i want. now if you know me, that doesn't mean sit and watch grey's anatomy all day (although grey's anatomy will be involved); that means i get to balance school work and all the artsy stuff (aka making my halloween costume) :) my kinda life.

you know what else is my kinda thing? apple pie.
made with a raw crust and the filling can just be made on the stove top in less than 20 minutes. it's awesome :)




feel free to make the crust into cookies/"munchkins"/bars too! it tastes sooo good




how to cut an apple efficiently: 

the tools you will need: melon baller & a knife









Recipe: No-Bake Apple Pie
By: Hannah Claudia
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for the crust:
12 medjool dates, pitted & chopped
1-1.5 cups of walnuts
1/2 cup of coconut chips (they have more texture than regular coconut flakes)

for the filling:
2 large apples (approx. 1.5-2 cups)
1 tablespoon of cinnamon (i like a lot)
juice of 1 orange
splash of orange juice (just in case the mixture gets too dry)
1 tablespoon of cornstarch

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1. Put all of the crust ingredients into a food processor and process away until you get sticky crumbs. Press the crumbs into a pie pan.
2. Cut the apples into chunks (i like to keep the skins on), toss them in the other ingredients, and add to a pot.
3. Cook the apple mixture for about 15-20 minutes, or until the pectin from the apples start to make the filling congeal.
4. Let the apple mixture cool just a bit before pouring it into the pie pan.
5. Let it cool completely and then refrigerate. (If you want the pie to be warm, you could double the crust mixture to make a thicker crust so that it will hold up better, but I think that this pie is best served slightly warm or cold.



xoxo, hannah

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