Nothing reminds me of the holidays more than a warm apple pie. I CANNOT figure out why peanut butter apple pie hasn’t caught on. It is seriously *amazing*! This remake of apple pie doesn’t use any flour, butter, or refined sugar — but with the addition of A Loving Spoon’s Honey Vanilla Bourbon PB, you may not want to go back to traditional pie ever again! [PS // from today until December 12th, use the code CHAARGMAS for 20% off all A Loving Spoon PBs!]
1/3 cup PB [we used A Loving Spoon’s Honey Vanilla Bourbon PB]
3 tbsp Honey
1 tsp Vanilla Extract
3 Apples [medium sized + crisp!]
½ + ¾ cup Pitted Dates
7 sheets Graham Crackers
2 tsp Coconut oil
*optional — extra graham crackers for the crust
1] Preheat the oven to 350 degrees and grease a pie tin with coconut oil. In a blender or food processor combine ¾ cup of dates + 4 tbsp water + blend until a sticky mixture forms. Combine the graham cracker sheets with the dates + blend until a dough forms [optional, but you can also crumble graham crackers in the bottom of the pie tin before pressing out the dough!]. Press the dough into the greased pie tin until it covers the bottom.
2] In a blender of a food processor combine ½ cup of dates + PB + vanilla extract + 3 tbsp water. Blend until fairly smooth. This is the filling to be mixed with the apples — so you want it to be thin enough to coat all the apples [add a bit more water if necessary].
3] Thinly slice the apples + place in a large bowl. Pour the pie filling over the apples + mix until all the apples are coated. Don’t be afraid to use your hands + get messy! *Try* + resist eating all the apples + spread them out evenly over the crust. If you wanted to try out one of those fancy “rosette apple pies” you might have seen on Pinterest — place the apple slices in a circular fashion, working from the outside-in.
+Teresa, OSU CHAARG Girl