There is an amazing apple pie recipe below, from my book Easy Affordable Raw. It’s perfect for fall and I just got back from my local farmer’s market so I have all the apples I need to make a couple of pies! I’ll totally understand if you skip ahead to the recipe …
But if you stick around, let me share some photos from the farmer’s market. It was such a perfect, blue sky day … I didn’t want the day (or the warm weather) to end … !
I love to save money on fresh produce and one of the best ways is to shop farmer’s markets, farm markets, and farm stands. Even though I garden and grow a lot of things myself, a good deal on lovely ingredients is always greatly appreciated. Adams Farm is a farm market nearby and one of my favorite places to get locally grown fruits and vegetables. Everything is super fresh and the prices can’t be beat.
The market is housed in a charming red barn in the middle of farm fields.
Now it’s your turn!
Find a Farmer’s Market in YOUR Area …
To find a farm stand/market or farmer’s market in your area in the United States, look no further than the online search services listed below. They’re surprisingly accurate and inclusive. I was surprised by how many places I found that are local to me … I wasn’t even aware of some of them.
- I’ve found that Local Harvest has the best search results for my area and possibly for most areas.
- This search engine, from the USDA Agricultural Marketing Service, also lists the bigger, multi seller markets.
- The Ecology Center Farmer’s Market Finder is particularly helpful for those living in California.
- For those who live in the UK, this search map, from the Local Foods UK Local Food Directory, will be helpful.
That’s it. Do a search, find a market that’s local to you and fits your needs, and then go take advantage of all the juicy bargains!
Don’t forget to get plenty of apples!
And now on to the recipe!
Made of nothing more than fruit, nuts, and spices, this apple pie is a healthy version of the traditional favorite.
For the Crust
- 1/2 cup (95 g) almonds
- 1/4 cup (25 g) pecans
- 1 cup (180 g) dates
- 1/2 cup (40 g) unsweetened shredded dried coconut flakes
For the Filling
- 6 apples, peeled, cored, and thinly sliced
- 1/4 cup (45 g) chopped dates
- 1/4 cup (65 ml) date paste
- 1/4 cup (60 ml) agave
- 2 tablespoons (32 g) almond butter
- 2 tablespoons (28 ml) lemon juice
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- Pinch of salt
- 3 tablespoons chopped candied nuts (optional)
- To make the crust: Place all of the crust ingredients into a food processor fitted with an “S” blade, and process them until the mix begins to stick together. (Don’t over-process. This will take about a minute in most processors. The mixture will be crumbly.) Pour this mixture into an 8-inch (17-cm) pie plate or pan and firmly press into the bottom and up the sides. Store the crust in the refrigerator to firm while making the filling.
- To make the filling: Peel, core, and slice the apples and chop the dates. Put them in a medium bowl and set aside. Whisk together the remaining ingredients and pour over the apples and dates. Gently toss until the ingredients are combined and well coated.
- Pour this mixture into the crust and spread evenly. This pie can be served immediately or refrigerated for a few hours before serving. It’s beautiful on its own but also pairs well with banana ice cream or Crème Anglaise (see book for recipe).
Store leftover apple pie in an airtight container in the refrigerator for up to 1 week.
Yield: about 8 servings
I’m always grateful and feel very lucky that I have so many options for a
super selection of reasonably priced fresh food in my area … 🙂 What are your fresh food options like in your part of the world?
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.