Dear Friends,
This "keeper" dessert is fantastic. It doesn't need baking, there's no flour OR eggs needed ... only a food processor. Perfect ... especially for warm days. Everyone is wished a rainbow-filled day !
Mrs. Marshall

Apple Pie With Spiced Cr?e Fra?he

This is decadent enough for dessert, yet healthy enough for breakfast. The soft crust has a nostalgic graham cracker-like taste. The fresh apple filling is complimented with the spiced Creme Fraiche ... a soft "whip" reminiscent of melting vanilla ice cream. NOTE: Almonds can be substituted ... also, raisins instead of the dates.

For the crust:
1+1/2 cups cashews
1/4 cup cashew flour ( pulverize cashews in a food processor )
1/2 cup medjool dates, pitted ( or raisins )
1 teaspoon vanilla extract

For the filling:
3 large fuji or gala apples
1 teaspoon pumpkin pie spice
2 tablespoons lemon juice
3 dates, pitted
salt ... a "pinch"

For the cr?e fra?he:
1/4 cup cashews , soaked 1 hour
1/2 cup spiced apple syrup ( reserved within recipe )

For the crust:
Sprinkle the cashew powder onto the base of a pie pan to prevent sticking. Set aside. Combine the dates, cashews, and vanilla in a food processor fitted with the metal blade, and blend until a smooth dough is formed. Remove the dough from the processor, and press evenly into the bottom of the pie pan ( over the cashew powder ) to form a crust.

For the filling:
Chop the apples into large chunks and remove the seeds. Use a grater OR a food processor to shred the apples into a coarse yield ... do " NOT " over-process. Set the grated apples aside. Using the metal blade of the food processor again, combine the pumpkin pie spice, lemon juice, dates, and salt. Process into a sauce consistency, and pour over the apples. Toss to combine thoroughly, and allow to marinate for 15 minutes.

Placing a bowl underneath, transfer the apple mixture to a colander. Use the back of a large spoon and press to strain the apples to remove any excess liquid ... while capturing the spiced syrup below. Transfer the pressed apples into the pie pan on top of the crust and spread evenly. Save the spiced syrup for the creme fraiche ( directions follow ).

For the cr?e fra?he:
Drain the soaked cashews, and puree in the food processor ( use the metal blade ) with 1/2 cup of the reserved spiced syrup to a soft whip. Spread on top of the pie. If desired, lightly sprinkle with cinnamon before serving.
Mrs. Marshall

http://www.nancyskitchen.com