Now the nights draw in much quicker, nothing says cosy warming food like a Nutty-Crusted Apple Pie. The combination of caramelized apples and crunchy nuts means this staple winter pudding can be eaten by all dosha types. Apples give a cooling energy which balances the hot-headed Pittas whilst the warming spices counteract cold Vatas and the crispy nuts offer a balancing texture to the lethargic Kaphas.
You don't need a
commercial kitchen installation in your home to whip it up. Simple to make and delicious to eat, follow this simple recipe for a warming winter dessert.
Serves: 8-10
Ingredients for the Pie Crust:
250g pecans
10 Medjool pitted dates
1 tablespoon Ghee
Large pinch of ground cinnamon
Pinch of ground nutmeg
Pinch of salt
Ingredients for the Pie Filling:
2 tablespoons lemon juice
1 tablespoon maple syrup
5 apples, cored and sliced
1 teaspoon vanilla extract
1 teaspoon Ghee
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Honey for serving
Method for the Crust:
- Toast the pecans in a sauté pan over medium-high heat until they begin to brown. Stir in the Ghee.
- Put the dates, cinnamon, nutmeg and salt in a blender and pulse to combine.
- Add the pecans to the blender and pulse enough to break up the pecans and be careful not to make pecan butter.
- Transfer the mixture to a 9-inch pan and press the crust evenly across the bottom and up along the sides of the pan.
- Bake for 5 minutes. Set aside to cool.
Method for the Filling:
- Whisk the lemon juice, maple syrup, vanilla extract, ghee and spices together in a large bowl.
- Add the apple slices to the bowl and toss gently.
- Starting with one apple slice at the centre of the piecrust, arrange the slices in a tight spiral to create a rose petal pattern. Layer the apple slices until the entire pie is covered, and then sprinkle the remaining juice from the bowl over the top.
- Cover the pie with foil and bake for about 30 minutes or until the apples are soft. Let cool for 5 minutes and then flip the pie onto a serving plate.
- Drizzle the pie in honey.
