Kid Can Eat!: Outrageously Yummy Raspberry-Apple Pie

whole foods only

I've called this drool-worthy treat a pie, but it's kind of equal parts pie, tart, and cobbler. Whatever category it belongs in, it's in there with amazing.

Serve this to your little ones with pride. Its sweet-tart fruit filling, rich vanilla date/nut crust, and creamy real whipped cream are all 100% free of sugar, grains, and refined oils.

This was Darwin's birthday pie, which we ate at the park with friends and family. The pie wasn't fully assembled until we got to the party, hence the hasty photographs with messy plastic cutlery. But you get the idea. Happy (unbelievable!) second year, Darwin!

Outrageously Yummy Raspberry-Apple Pie

makes 1 pie

Crust

1/2 cup raw walnuts

1/2 cup raw cashews

1 cup whole medjool dates (about 7 dates)

1 tsp vanilla extract

Filling

5 apples, peeled and roughly chopped

2 cups frozen raspberries

1 Tbls. virgin coconut oil

Topping

2 cups heavy cream

fresh berries

In a medium saucepan, heat apples and 1/2 cup water until simmering. Cover and simmer 30-45 minutes, stirring occasionally, until apples have broken down into sauce.

Meanwhile, pulse nuts in a food processor until coarsely ground. Pour ground nuts into a mixing bowl and stir in vanilla extract.

Remove pits form dates and mash thoroughly. Add them to the mixing bowl, and use your hands to mash the dates and nuts together until thoroughly combined.

Press the crust evenly into the bottom and sides of a lightly buttered nine-inch pie pan. Cover and chill.

Add berries to the simmering apples and continue to cook, uncovered, until berries have completely blended with the apples, about ten minutes. The mixture should be the consistency of thick applesauce; if it's looser, simmer a little while longer, stirring often.

Remove fruit from heat and add coconut oil. Cool to room temperature, and scoop fruit mixture evenly into crust. Chill.