- 2 cups ground almonds*
- ½ cup date paste**
- 170g fresh blueberries (or berries of your choice)
- 11 Fuji apples peeled
- 2 tbsp date paste, (or more to taste)
- 2 tsp Blue Majik® powder
Thoroughly mix almonds and date paste, put in a 9" pie pan. Line the pan with a thin layer of crust using your hands
Peel apples. Shred 7 of the apples, using the coarse side of cheese grater. Squeeze out as much juice as possible, leaving apples as dry as possible. Set aside 1 cup of shredded apples and put remainder into mixing bowl.
Thinly slice ¾ of an apple and cut slices into ½” squares. Put remaining ¼ apple into food processor with 3 chopped apples, date paste and blueberries (except for 15-20 of smallest blueberries which you set aside). Process thoroughly then add 1 cup shredded apples you set aside and process again.
Put all ingredients including 15-20 smallest blueberries in mixing bowl with remaining shredded apples. Stir and fill piecrust.
Refrigerate for ½ hour, remove pie from pan. Sprinkle almond crumbs, then cinnamon on top of pie. Cut into 8 pieces.*how to: ground almonds
2 quarts or more unpasteurized organic raw almonds. Soak almonds overnight in filtered water. Drain and put on dehydrator trays for 24-36 hours until dry. Store in airtight container and use as needed for recipes. Skip the soaking and dehydrating if you don't have a dehydrator.**how to: date paste
25 Medjool dates. Pit dates and soak for ½ hour. Drain and put in food processor. Blend until smooth with no chunks (may need to add water if too thick). Store in fridge.