Caramel Apple Cream Pie

Apple Season!!!

The apples are fresh and vibrant here in the Northwest. With the crisp fall air settling in, Washington apples are the treat of the season, so sweet and juicy! With this mandala pie recipe, I use both fresh pressed apple juice and whole apples. The variety used here is called Mutsu, which is a cross between a Golden Delicious and the Indo apple. I also recommend using heirloom apples if you have them around.

Caramel Apple Cream Pie

Crust:

½ cup walnuts

½ cup pecans

2 ½ cups coconut flakes

1 T raw honey

2-3 medjool dates

1 T mesquite pod meal

1 tsp cinnamon spice blend

½ tsp reishi extract

¼ tsp Himalayan salt

Apple Cream Filling:

1 cup fresh apple juice

¼ cup coconut butter, melted

¼ cup pecans

2 t raw honey

1 T mesquite pod meal

1 vanilla bean, deseeded

pinch Himalayan salt

Caramel Filling:

¾ cup pitted halawai dates

¼ cup raw honey

¼ cup pecans

1 tsp cinnamon spice blend

¼ tps Himalayan salt

Topping:

1 apple

Directions:

1. Blend or pulse walnuts and pecans in a food processor or dry blender until a flour is formed. Place all crust ingredients in a food processor and mix until combined and sticking together easily. Press into glass pie plate and set aside.

2. Melt coconut butter and juice apple for the Apple Cream Filling. Place all Apple Cream Filling ingredients into a high power blender and mix until smooth and creamy. Pour half over pie crust, and set aside other half. Chill while making Caramel Filling.

3. Place all Caramel Filling ingredients in a food processor and mix until a ball starts to form and looks like a sticky caramel. Set aside.

4. Cut apple into very thin slices with a mandoline or with a sharp knife. Start to decorate pie by arranging half of the apple slices over the Apple Cream Filling, gently.

5. Shape the Caramel filling into a thin circle, and lay over top of the sliced apples and cream filling. You can wait for the cream filling to set to make it easier to press the caramel on top, but this is optional. After placing the caramel over the filling, pour the other half of the Apple Cream Filling over the top and spread evenly. Top with more apple slices and chill at least two hours until set.

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