One of my top favorite desserts is freshly-baked apple pie. It’s simply the one thing I truly cannot resist when it’s out of the oven. The aroma it spreads all over the kitchen is simply divine, and with a large scoop of vanilla ice cream it’s the ultimate dessert.
The next recipe combines two favorite fruits I like snacking on daily – apples and Madjhul dates. The combination of the bit-sour apples and the sweetness of the dates makes the perfect apple pie, which is also a great dessert for upcoming Rosh Hashanah.
The crust is made with whole wheat flour and coconut oil, which makes this pie a bit healthier than usual apple pie, and the addition of natural date syrup (silan) makes it so fragrant and irresistible.
Apple Pie with Madjhul Dates
Servings 24 cm round tart pan
For the crust:
- 140 grams (1 cup) all-purpose flour
- 140 grams (1 cup) whole wheat flour
- 20 grams (2 tbsp.) cornstarch
- 150 grams (3/4 cup) cold coconut oil
- 90 grams (3/4 cup) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 large egg
- 1-2 tablespoons water if necessary
For the apple date filling:
- 8 Granny Smith Apples
- 15 Pitted Madjhul dates
- 50 grams (1/4 cup) sugar
- 1 tbsp. natural date syrup (silan)
- 20 grams (2 tbsp.) cornstarch
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 2 tbsp. lemon juice
For brushing and decoration:
- 1 beaten egg
- 2-3 tbsp. light brown sugar
- sugar powder
In a food processor with a steel blade, put flour, whole wheat flour, cornstarch, coconut oil, powdered sugar, vanilla and salt and process until a crumbly mixture is obtained.
Add the egg and continue to process until dough is obtained. If the dough does not unite and remains dry - add a little water gradually.
Transfer the dough to a lightly floured work surface, bring it together with your hands and flatten it to form a disc shape.
Wrap in plastic wrap and cool in refrigerator for about 30 minutes before rolling.
Divide the dough into 2 pieces.
On a floured work surface, roll out one part of the dough (the remaining part is kept in the fridge meanwhile) to a thickness of 3-4 mm and arrange in a slightly greased tart pan to form a crust.
Pierce the bottom of the crust with a fork.
Freeze the crust for about 30 minutes.
Apple and dates filling:
Peel the apples and remove the kernel and seeds. Cut into thin slices and place in a large bowl.
Cut the dates into medium cubes and add to the bowl.
Add sugar, date syrup, cornstarch, cinnamon, vanilla and lemon juice and mix until uniform.
Assemble the pie:
Fill the crust with the mixture of apples and dates and squeeze in well. It may look like there is too much filling, but it is fine because it shrinks slightly during baking.
Heat the oven to 200c degrees.
Remove the second part of the dough from the refrigerator and roll it on a floured work surface to about 3-4 mm thick. Cut the dough into strips and arrange in a crisscross shape on top of the filling.
Flatten the sides and get rid of excess dough.
In a small bowl, whisk the egg and gently brush the top of the pie.
Sprinkle with light brown sugar at the top.
Bake the pie for 20 minutes at a temperature of 200c degrees, then lower the oven temperature to 160c degrees and continue baking for another 35-40 minutes or until the dough gets a deep golden color.
Remove from the oven, cool at room temperature and serve with powdered sugar.
- Keep the pie in a closed container in the refrigerator for up to 3 days.
- It is recommended to serve the pie warm and not cold from the fridge.
- If you do not like cinnamon, you can omit it.