Apple Pie with Salted Date Caramel



Recipe from Andrea Nakayama at Replenish PDX.


walnut crust

  • 6 large medjool dates, pitted
  • 2 cups raw walnuts
  • 1 heaping tspn cinnamon
  • ½ tspn vanilla extract
  • ¼ cup coconut flour
  • 1-2 Tbspn coconut oil
  • pinch of salt

apple filling

  • 4 large apples (fuji or gala are perfect), washed and thinly sliced
  • 2 tspn ground cinnamon
  • 1 tspn ground ginger
  • 2 Tbspn lucuma powder
  • 2 Tbspn water

salted date caramel

  • 6 large medjool dates, pitted
  • ¼ tspn vanilla extract
  • 1 Tbspn coconut oil
  • 1/3 – ½ cups water
  • pinch of salt


Preheat oven to 350°F

For your crust:
Blend dates in high speed blender or food processor. Once creamy, add all other crust ingredients and blend until well combined (chunks of walnuts are ok!). Use coconut oil to grease a 9-inch tart or pie pan and press mixture evenly to the bottom and slightly up the sides. Bake for 5-10 minutes.

For your filling:
Thinly slice apples. Toss apples with remaining filling ingredients until well coated.

For your caramel:
Blend all ingredients in a high speed blender or food processor until completely smooth. Add more water to get the desired caramel consistency.

Put it all together:
Add half the apples to the pre-baked crust in an even layer. Spread 1/3 of the date caramel over the apples in a thin layer. Add remaining apples. Cover pie with parchment paper and an oven-safe pot lid (to prevent the apples from drying out). Bake, covered, for 25-30 minutes. Remove lid and bake uncovered for another 5-10 minutes. Allow to cool completely.