pie Archives - Healthy in the Kitchen

Hawaiian Apple Pie (no-bake)

So delicious, plus simple to make, you may never want to turn on the oven to bake another apple pie again. Make sure to wait the 24 hours after preparing the pie and before serving so that the cinnamon spice has time to mellow. Since it’s basically all fruit and nuts, a slice of this pie can even make a healthy addition to your breakfast lineup.

INGREDIENTS:
for the crust:

raw apple pie slice — A Slice of No Bake Apple Pie = A Piece of Heaven!

3/4 cup Almonds
1/4 cup Macadamia nuts
1 tablespoon Coconut, dried + shredded
6 medium Dates, Medjool, pitted
1/16 teaspoon Sea salt

for the filling:
1/3 cup Orange juice, fresh squeezed
1/8 cup Pineapple juice
4 medium Dates, Medjool, pitted
1/3 cup Raisins
5 medium Apples, Granny Smith
1 tablespoon Cinnamon, ground

PREPARATION:
Soak all 10 dates in 1/4 cup water for 30 minutes. Soak raisins in 1/4 cup water for 15 minutes. Reserve both waters.

Chop almonds in food processor until smaller bits. Remove a tablespoon of the almond “flour” for later use. Add macadamia nuts to processor and chop until macadamia is coarse bits. Add 6 dates, 1 tablespoon of coconut and salt and process until crust is formed. If too dry and crumbly, add up to 1 tsp of date soak water to slightly moisten.

In an 8″ pie plate sprinkle the tablespoon of reserved almond powder to “flour” plate bottom. Put nut/date mixture on top of “flour” and push into bottom and sides of plate to form pie crust. Refrigerate.

In a blender put in orange and pineapple juices, reserved date and raisin soak waters and remaining 4 dates and blend until smooth. Pour syrup into a large mixing bowl.

Peel, core, and thinly slice apples. Place apple slices in mixing bowl with fruit syrup. Continually toss to make sure slices are covered in fruit syrup so that they won’t brown. Add raisins and cinnamon to bowl and toss everything to mix evenly.

Fill pie crust with apple filling. Cover and refrigerate for at least 10 hours before serving.

Optional garnish: top each slice with a small dollop of whipped cream and a wedge of pineapple

Serves 8

Veggie Quiche with Potato Crust

quiche1 — Veggie Quiche with Potato Crust

This dish is great for any brunch or lunch; serve it alongside a small salad of mixed greens. For a variation, substitute whatever veggies you enjoy in place of any or all of the ones suggested. It’s a great way to utilize any leftovers at the end of a week.

INGREDIENTS:

1/4 cup Sun-dried tomatoes

1/3 cup Water, warm

2 tsp Olive oil

1/2 medium Onion, peeled and chopped

1 clove Garlic, peeled and chopped

1 cup Asparagus, trimmed and chopped

1 cup Mushrooms, stems removed and sliced

1/2 cup Red Bell Pepper, seeded and minced

3/4 cup Artichoke hearts, sliced in eighths

1/8 cup Parsley, fresh, chopped

1 tb Basil, fresh, chopped

1/4 tsp Nutmeg, fresh grated

1/4 tsp Sea salt

1/8 tsp White pepper

1/8 tsp Chili flakes

2 medium Potatoes, red, washed and sliced very thin

1/3 cup Emmental Cheese, fresh grated

3 each Eggs, whole, large

5 each Eggs, large, whites only

1/2 cup Sour Cream, low-fat, organic

1 large Tomato, seeded and sliced thin

2 tb Asiago cheese, fresh grated

non-stick spray

PREPARATION:

Preheat oven to 375 degrees.

Pour water over the sun-dried tomatoes until fully covered, and allow to soak for about 30 minutes, or until they become soft and plump. Strain liquid off , reserving a 1/4 cup of the liquid and discard the rest. Coarsely chop the tomato.

Heat olive oil in a large saute pan. Add onions and garlic and saute on medium heat until onions are soft and translucent, about 5 minutes. Add asparagus, mushrooms, red pepper, artichoke hearts, parsley, basil, nutmeg, salt, chili flakes and white pepper and cook for another 3 minutes. Remove from heat.

Spray a 9-inch pie pan lightly with non-stick spray. Lay the potato slices on the bottom and sides of the pan, making sure to overlap them slightly and cover pan completely.

In a large bowl whisk together the whole eggs, egg whites and water to combine. Add the sun-dried tomatoes, Emmental cheese, sour cream, and whisk another 30 seconds. Add the sauteed vegetables and mix until everything is fully coated with the liquid egg mixture; pour into pie pan on top of arranged potato slices. Top quiche with the tomato slices; sprinkle tomato slices with the asiago cheese.

Bake quiche for one hour, or until very firm. Cover the top with aluminum foil after about 45 minutes, or once the top is browned. Rest quiche 10 minutes before slicing and serving.

YIELD: 8 SERVINGS

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Tag Archives: pie

Hawaiian Apple Pie (no-bake)

Veggie Quiche with Potato Crust