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Nothing against a proper pie, but if I’m honest, this one-pan number is what I prefer to make instead. The simple crust is draped over the top before baking, so you get plenty of crust and none of the sog. And what’s underneath is extra special — not just a stack of luscious cooked apples, but alternating layers of apples and an apple-date puree, which makes for an epic eating experience. The fact that it’s got zero refined sugar and a solid amount of fiber and fifth macros (polyphenols!) from the apples and dates ensures it won’t drag you down. —Dan Churchill
One-Skillet Apple Pie
Serves 10
Prep time: 15 minutes, plus time to chill
Cook time: 50 minutes
Ingredients
For the crust:
- 1 stick unsalted grass-fed butter, cubed and chilled
- 1 ½ cups all-purpose flour
- 1 tablespoon coconut sugar
- 2 teaspoons kosher salt
- 2 tablespoons cold water, plus more if needed
For the filling:
- 1 cup pitted dates, roughly chopped
- ½ teaspoon baking soda
- 1 cup boiling water
- 3 pounds Granny Smith or Golden Delicious apples
- ⅓ cup apple cider vinegar, plus a tablespoon or two
- 2 tablespoons coconut oil or extra-virgin olive oil, plus extra for greasing the skillet
- 3 tablespoons maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon ground dried ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 large egg, lightly beaten
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