Recipe adapted from Amy Chaplin's cookbook at home in the whole food kitchen. NOTE: I made a slight change to the filling ingredients.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Servings: 8slices
Author: Jenné
Ingredients
CRUST
oil for greasing the panI use a non-stick spray, but olive, coconut, or grapeseed oil is also fine
1 1/4cuptoasted walnuts
3/4cupold fashioned rolled oats
1/4teaspoonsalt
3/4cup+ 2 tablespoons whole wheat pastry flour or spelt flour
3tablespoonscoconut oil
1/4cupmaple syrup
1teaspoonvanilla extract
FILLING
1 1/2cup+ 2 teaspoons apple juice
1 1/2teaspoonagar powder
1 1/2teaspoonarrowroot powder
4medium granny smith apples or pears
1lemon
1teaspooncinnamon
1/2teaspoonfreshly ground nutmeg or 1/4 teaspoon nutmeg powder
1tablespoonmaple syrup or brown sugar
1/2teaspoonvanilla extract
1orange
Instructions
Preheat ove to 350°, and grease a tart pan.
In a food processor blend the oats, walnuts, salt, and flour until it resembles a course meal.
Then pour in maple syrup, coconut oil, and vanilla, and blend again. You should have a sticky damp dough. Be careful not to overblend.
Press and shape the walnut dough into the tart pan. Make sure the walls are thick enough and packed tightly.
Poke holes into the bottom with a fork and bake for 15 minutes at 350°.
FILLING
Peel, core, and thinly slice the apples. Squeeze the juice of a lemon over the apple slices to prevent browning.
Pour 1 cup of apple juice and agar powder into a pan, whisk well. Bring it to a simmer and continue to cook for 5 minutes, covered.
In a small bowl mix the arrowroot powder and the remaining 2 teaspoons of apple juice. Stir well to eliminate any chunks. Pour it into the cooking agar mixture, and whisk for a few minutes until it begins to thicken. It will not thicken too much, and will still be liquidy. Then remove it from the heat.
To the apple slices add nutmeg, cinnamon, maple syrup,and vanilla. Use your hands to toss them.
Configure the apples into the center of the baked pie crust, then pour the agar mixture evenly over the apples.
To avoid burnt edges, cover the edges in aluminum foil.
Bake for 40-45 minutes, until the apples are tender.
Let it cool a bit before serving warm or room temperature. Garnish with orange zest before serving.