8 Apples, organic, cored and quartered lengthwise (We recommend using organic apples. They do not need to be peeled. If the apples are not organic, it’s best to peel them to avoid the concentrated residues of pesticides.)
juice of 1/2 lemon
1/4 cup packed, pitted medjool dates (vegan sugar may be used)
1/4 cup water
1 Pie Crust, gluten-free
Optional: 2 Tablespoons vegan butter, melted
1/4 cup Apricot Butter or (fruit only, fruit-juice sweetened, no sugar added) light colored jam or jelly
2 Tablespoons water
Preheat oven to 400oF.
Prepare the pie crust or use a ready-made one. Place it in a 9-inch pie plate and trim the edges.
Toss the apples in lemon juice. Cook half of the apples with dates or sugar and 1/4 cup water until soft. Remove from heat and blend into a smooth compote. Set aside to cool.
Cut the remaining apples in thin even slices.
Spread the compote evenly on the crust.
Place the apple slices decoratively in the pie plate.
Brush apples with melted vegan butter (optional).
Bake for about 35-40 minutes. If the crust start to brown, cover the pie with parchment paper to prevent from burning. When done, remove from oven and set aside.
Mix apricot butter (or other light-colored jam or jelly) with 2 Tablespoons of water until blended. Strain through a fine mesh sieve. Brush the apples liberally with this fruit glaze.
Serve immediately or refrigerate until ready to use.