Servings: 8 | Prep. time: Approx 3 hr. | Difficulty: Professional
-9 ½ - inch round tart pan
For the crust:
-1 cup all-purpose flour
-1 cup whole wheat flour
-2 tbsp. cornstarch
-5.3 oz cold coconut oil
-3/4 cup powdered sugar
-1 tsp. vanilla extract
Pinch of salt
-1 large egg
-1-2 tbsp. water (if necessary)
For the apple date filling:
8 Granny Smith apples
10 Medjool dates, pitted
1/4 cup sugar
1 tbsp. Galilee’s Delicacy 100% Dates Silan
2 tbsp. cornstarch
1 tsp. cinnamon
1 tsp. vanilla extract
2 tbsp. lemon juice
1 beaten egg
2-3 tbsp. light brown sugar
How to prepare the apple-date filling:
Peel the apples and remove the cores and seeds. Cut into thin slices and place in a large bowl.
Cut the dates into medium cubes and add to the bowl.
Add sugar, Galilee’s Delicacy 100% Dates Silan, cornstarch, cinnamon, vanilla and lemon juice and mix until well combined.
How to assemble the pie:
Fill the crust with the mixture of apples and dates pack in tightly. It may look like there is too much filling, but it is fine because it shrinks slightly during baking.
Heat the oven to 390°F degrees.
Remove the second part of the dough from the refrigerator and roll it on a floured work surface to a thickness of about 1 inch. Cut the dough into strips and arrange in a crisscross shape on top of the filling.
Flatten the sides and get rid of excess dough.
In a small bowl, whisk the egg and gently brush the top of the pie.
Sprinkle the top with light brown sugar.
Bake the pie for 20 minutes at a temperature of 390°F degrees, then lower the oven temperature to 320°F degrees and continue baking for another 35-40 minutes, or until the dough is deep golden.
Remove from the oven, cool to room temperature and serve with powdered sugar.
Keep the pie refrigerated and in a closed container for up to 3 days.
Serve the pie warm.
You can leave out the cinnamon, if you prefer.