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Classic Apple Pie

Classic Apple Pie

Serves: 10

Category: Desserts
Author: Deana Ferreri
Tags: Athletic/Higher caloric

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Rated by: 8 members

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Enjoy a guilt-free slice of this all-American classic. Make a tender crust from nut butter and oat flour and fill it with a luscious mixture of apples, dates and spices.

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For the Pie Crust:
2 1/4 cups oat flour (see note)
1 1/4 cups raw cashew or almond butter
1/2 cup water, or more as needed
For the Filling:
8 Winesap apples, peeled and cored, divided
3 tablespoons lemon juice, divided
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
10 medjool dates, pitted
2 tablespoons soy, hemp or almond milk


Preheat oven to 350 degrees F.

To make the crust:
Place oat flour and nut butter in a bowl and mash with a fork until crumbly. Add water one tablespoon at a time and blend in with the fork until dough is moist enough to roll out. Roll 1/2 of the dough out between two pieces of wax paper and place in a pie plate. Bake for 10 minutes before filling.

Roll out remaining dough to be used for top crust.

To make the filling:
Slice 6 of the apples, place in a bowl and toss with 2 tablespoons of the lemon juice.

Combine cinnamon, nutmeg and allspice.

Place the remaining 2 apples, 1 tablespoon of the lemon juice, dates and 1 teaspoon of the spice mixture in a high-powered blender and blend until smooth. Fold into the sliced apples. Sprinkle with remaining spice mixture.

Place filling in the prebaked bottom crust. Put top crust on top, brush with non-dairy milk and bake for 25 minutes. Remove from oven, brush again, and bake for an additional 15-20 minutes, until lightly browned.

Sprinkle with additional cinnamon.

Note: You can purchase oat flour at most large supermarkets or health food stores or make it yourself by processing old-fashioned oats in a food processor until finely ground.

Calories 384; Protein 10 g; Carbohydrates 56 g; Total Fat 16.1 g; Saturated Fat 1.5 g; Cholesterol 0 mg; Sodium 8 mg; Fiber 8.3 g; Beta-Carotene 44 ug; Vitamin C 7 mg; Calcium 127 mg; Iron 2.8 mg; Folate 18 ug; Magnesium 89 mg; Zinc 1 mg; Selenium 0.8 ug

Comments (18):



10/17/2014 11:57 AM

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Lotta carbs in this recipe!!! You left out the sugar count from the dates which is 66.5 grams of sugar per slice and an additional 16 grams of carbs!!! How is this healthy - even for someone at a "healthy weight"?

vbpets replies:

01/26/2019 03:12 PM

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First of all....This recipe is tagged "athletic/higher calorie". And Nutritarians don't count carbs like you're doing. Secondly, your count is wrong. One date has 16 gr sugar. So no, nobody is eating 66.5 grams of sugar in a serving. Seriously? LOL If you're avoiding high calorie pick a different pie or don't eat the top crust. 


10/17/2014 11:58 AM

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Based on the list of ingredients there is 1 + 1/4 + 1/4 = 1 + 1/2 teaspoons of spice or in other words 1/2 of a tablespoon. Where does the 1 tablespoon of spice mixture that was added to the blender come from? Also, where does the extra that is sprinkled come from? I think there has been a mix-up in the units here. Please provide the correct quantities?


10/17/2014 12:18 PM

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as someone with "healthy weight", this sounds wonderful to me! ... you're not eating it every day ... so a slice or two of healthier pie once or twice a year is something I'd sign up for! ... labestul, I'm thinking that reference to "tablespoon" was an oversight from the recipe's originator ... it should probably read "teaspoon" ... I'll try this recipe at Thanksgiving!


10/17/2014 04:10 PM

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Dr Fuhrman, have you and your wife made this pie?


10/19/2014 07:28 PM

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Is this a dumb question? Does 2 1/4 cup of oat flour equal 2 1/4 cup of old fashioned rolled oats?


10/19/2014 07:55 PM

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What would be a substitute for winesap apples? Would any baking apple work?


10/20/2014 03:58 PM

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What happened to the dates? They seem to have disappeared from the instructions?


10/22/2014 11:11 PM

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Labestul (and BBEE): I think you combine the spices (cinnamon, nutmeg and allspice) in a small bowl, and then mix a teaspoon of it to the dates, 2 apples and 1 tablespoon of lemon juice in the blender that is then mixed and added to the apple slices. Since you then add the remainder of the spices to the sliced apples before filling the crust, I don't think it makes much difference if you just mix in all the spices with the blender ingredients. It's all going into the pie. :-O BBEE - your dates are going into the blender with 2 apples, 1T of lemon juice and the spices. This sounds really good. I am going to test it out. Cherrybomb 180: I also wonder about the oat flour. I'm just going to grind 2 1/4 cup old fashioned rolled oats and see what I end up with as a flour. If I need to grind more, at least I'll have an idea of what 2 1/4 cup oats gets me. LOL.
This comment was last edited on 10/22/2014 11:14 PM


10/23/2014 07:31 PM

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cyberbus...the nutrition info I found on the Medjool dates says about 16 grams or sugar per date; so a 10 slice pie has 16 grams of sugar (from the dates) per slice. Another site said 66 grams per serving, but a serving was 4 dates. Hopefully that makes us feel better about this sweet treat!!


10/30/2014 02:22 AM

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Apples are very sweet all on their own. So reduce the dates from 10 to 3 to make it more tart or just leave them out. This will significantly lower the caloric and carb count. Up the spices to expand the taste giving it more body. I used to always add raisins to apple filling but it just makes it too sweet.


10/30/2014 06:29 PM

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I just made this pie a few days ago. Both my wife and I thought it was delicious. However, I more than doubled the spices. This made it possible to add the 1 tablespoon of spice mixture as in the instructions. I don't think that the amount of spices as listed in the recipe would add enough flavor.

Is there not a process for correcting the on line copy of the recipe when the ingredients don't match the instructions or there is some other error?


12/24/2014 04:02 PM

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This looks like great. I'm looking forward to trying it for a festive treat. I think raisins or sultanas would be an interesting substitute for the dates as well.


11/25/2016 07:23 PM

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Could someone who has made this please comment on what it is like to get the top crust onto the pie in one piece?  I just made the pecan pumpkin pie for Thanksgiving, which has essentially the same crust (which is delicious!), and the crust dough was a decidedly crumbly.  That was no problem with a single crust pie, but I'm having a hard time imagining getting a sheet of it onto a big pile of apples without it falling apart!  Anyone have any advice on that?  Thanks!

erinwisneski replies:

02/26/2017 02:37 PM

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I kept it on one sheet of wax paper and quickly flipped it on top and was pretty muc h successful. 


02/27/2018 06:06 PM

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Made this for thanksgiving. It was totally delicious, but is by no means low calorie.



vbpets replies:

11/19/2019 11:32 PM

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Oh snap that must be why it's tagged ": Athletic/Higher caloric "


11/13/2018 06:25 AM

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I made this at the end of April and now it's mid November, is it still ok to eat if it was in the freezer all this time?  that's 7 months.  I want to bring it to a thanksgiving dinner. thanks!


06/12/2019 06:10 PM

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Very good taste. I put less almond butter in the crust (in between 1/4 and 1/2 c. for half of the recipe), and used frozen thawed and drained Fuji apples instead of fresh apples. The crust was a bit crumbly, but it could be because of me putting less almond butter.  Everybody liked it. 

This comment was last edited on 06/12/2019 06:36 PM


08/24/2019 06:10 PM

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Next  time I will turn the top crust into a crumble topping - I had so much trouble transferring from the wax paper - crust ended up broken up due to sticking to the paper.  I would just create small clumps of crust with water and fill the top crust.  I had to press in the bottom crust. I also needed about an hour and a half cooking time to get the apples all bubbling.  A delicious concoction nonetheless. Thank you for the model!.  By the way- I used Prana blanched almond butter which has a marzipan taste to it. We'll eat this for breakfast.

This comment was last edited on 08/24/2019 06:23 PM


09/05/2019 03:08 PM

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Am I reading this correctly? It says 1.25 cups of almond *butter*. This seems to me to be an awful lot (1919 calories according to an online calculator). When I total up the calories of this dish (roughly), it seems if I use 1.25 cups worth of *almonds* (which I'd obviously make into almond butter), it seems to match up more closely.


Can anyone confirm if this recipe calls for that much *almodns* or almond *butter*? Or whether I can get away with using not as much almond butter. Thanks!

vbpets replies:

11/19/2019 11:38 PM

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The entire pie is 3840 calories if it's 384 per serving. so that is about right. The oat flour would be around 450. Dates 670. Apples around 800. Not sure how your online calculator came out wrong or why you think it matches. A cake made with 1 cup oil is around 2000 calories for the oil, too. DEADLY calories.

This reply was last edited on 11/19/2019 11:45 PM