Ingredients
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2 (9-inch) frozen pie shells, preferably whole-wheat
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5 pitted dates
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2-4 tablespoons water, divided
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5 medium Gala apples, unpeeled, cored and sliced 1/4-inch thick (7 cups)
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3 teaspoons cider vinegar
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1 1/2 teaspoons ground cinnamon
Directions
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Preheat oven to 375°F. Remove pie shells from freezer to thaw slightly at room temperature.
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Combine dates and 2 tablespoons water in a food processor; process until a thick, mostly smooth paste forms, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. If needed, add the remaining 2 tablespoons water, 1 tablespoon at a time, to reach desired consistency.
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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.
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Transfer the apple mixture to one of the pie shells; pat into an even layer. Flip the other crust from its tin onto the top of the apple mixture; using a fork, crimp the top crust into the bottom crust to seal. Cut 3 (1-inch) slits into the top crust.
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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. Transfer to a wire rack to cool completely, about 2 hours.
