Chef Tina Jo's Apple-Pie-Brandy-Crumble

Apple Filling

7  medium-sized apples, peeled, cored and cut into 1/4 inch thick slices
1  tsp vanilla extract (non- alcohol)
1  tsp ginger juice
2  Tbs lemon juice
1 cup apple juice


1 cup walnuts, raw unsoaked
1/2  cup raisins or currants
5 whole medjool dates, pitted
1/8  tsp Himalayan pink salt
1/4  tsp cinnamon


1/2  cup medjool dates, pitted
1  cup apple juice
1  tsp apple pie spice (mixture of cinnamon, nutmeg & allspice)
1 tsp vanilla extract (non- alcohol)
2  Tbs lecithin
1/8  tsp Himalayan pink salt

Brandied Crumble

1  cup walnuts, soaked and dehydrated
1/2  cup medjool dates, pitted
1/2 tsp brandy extract
1/8 tsp Himalayan pink salt

To make filling
1. Core and slice apples to 1/4 inch thickness. Add sliced apples, vanilla, ginger, and lemon juice to a mixing bowl and blend all ingredients by hand. Place apple mixture in a 9×13 glass baking dish with apple juice, cover with plastic wrap, and heat for 6 hours at 105 degrees.

To make crust
1. Process walnuts, salt, cinnamon and raisins in a food processor. Process until the crust rises on the sides of the bowl. Then, stop processor and push ingredients back down- repeat until nuts are well broken down. Now add dates and continue processing until mixture is consistent.
2. “Flour” the bottom of your pie dish or lightly grease pan with coconut oil.
3. Press crust evenly on the bottom and sides of 9 inch pie pan. Set aside until ready to fill.

To make syrup
1. Place all ingredients in a high powered blender (EXCEPT the lecithin – this is added last) and blend until well mixed. Then add lecithin and blend again.

To make crumble
1. Place all the crumble ingredients into food processor and pulse until slightly chunky.

How to assemble
1. Drain apple juice from “baked” apples (enjoy as a great beverage). Place apples in a mixing bowl and blend with syrup. Make sure to coat all apples.
2. Gently and evenly place syrup-covered apples in pie crust and sprinkle with the brandied crumble.

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