This no-sugar-added apple pie gets its natural sweetness from antioxidant- and fiber-rich dates.
Cider vinegar helps to enhance the flavor.
If you like your apple pie on the tart side, add a Granny Smith to the mix.
Photo:Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
We use frozen pie crusts for the bottom and top of the pie.
If not, let it sit out a bit longer until it releases easily.
Remove pie shells from freezer to thaw slightly at room temperature.
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
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.
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
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.
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
Transfer to a wire rack to cool completely, about 2 hours.
To make ahead
Double-wrap unbaked pie in plastic wrap and freeze.
Let stand at room temperature for about 1 hour before baking.
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
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.
No, it’s possible for you to keep the peel on for this apple pie.
Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless
It will give the pie more texture, and youll save time on prep.
We like using Gala apples for this pie, which are sweet with a crisp texture.
Add a Granny Smith apple if you like its sharp, tart flavor.
Additional reporting byCarrie MyersandJan Valdez
EatingWell.com, October 2023
