In a mixing bowl, combine apple mixture from
food processor together with dried apples and
blend with a spatula until well incorporated. Pile
into piecrust. Top with topping and thinly sliced
apples (see photo). Sprinkle with cinnamon.
Refrigerate for 4 hours or overnight.
For the Topping (this makes the pie extra
special)
1 cup pecans, finely chopped
4 medjool dates, chopped fine
1/4 teaspoon vanilla
Can be chopped in food processor or by hand.
Mix together to make a small chunky texture
and crumble over top.
Refrigerate pie to chill and set.
*How to make Irish Moss: Soak Irish moss over night in water to
cover. Rinse several times and clean out any dark pieces of moss attached.
For this recipe I soaked 1oz. of dried moss. The moss will turn white and
become swollen when ready to use. Overnight soaking is best. Drain and
cut into piece and blend with water in blender, however in this case we are
blending with the apple juice that was used to soak the dried apple instead
of water. A smooth paste consistency is what we are looking for. Add water
if necessary a little at a time until smooth and no fine pieces remain. Will
last in the refrigerator for approximately three weeks
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