There’s a light rock radio station in Cleveland that I spent a good deal of time listening once I was old enough to drive and found myself in the car alone. I never intended to listen to it so often but as someone who was constantly scanning through the stations, in a way that might drive a fellow passenger insane, I would unwittingly end up at good ol’ 102.1 time and time again. The station played and endless rotation of songs like this one by Supertramp. I freakin’ love it!

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(image via here)

Our grandparents used to take a trip every fall to “see the leaves.”  After our grandfather died, my mother and maybe my aunt would go instead.  When I would talk to my grandmother on the phone around this time of year she would ask me how the leaves were wherever I was.  And she would report back on the degree to which the leaves had changed color wherever she had been.  The conversations were quite similar to talk of snow in winter and sun in summer, only these conversations exist in my memory as burnt orange, golden yellow and hints of red.  They were had wearing camel boots and burgundy sweaters.  It is this time of year that I wear her embroidered green leather jacket that was refitted for me when I was in the 4th grade, and that somehow still fits, looking as if the three-quarter length sleeves are intentional.  Soon my birthday will come, and then Thanksgiving.  And from there other stories will be recalled in holiday colors and colder air.

It is pie time people and here is my favorite recipe so far:

Gluten Free Apple Pie

Ingredients
For the Crust:

• 2 cups raw cashews
• 2 cups pitted dates
• 1 cup brown rice flour
• 1 cup certified gluten-free oats
• 2-8 tbsp water
• 1 tsp vanilla essence
• a pinch of sea salt

For the Filling:

• 4 apples
• 2 cups pitted dates
• juice from ½  lemon
• 1 tsp vanilla essence
• 1 tsp cinnamon
• 1 tsp cardamom
• 1 tsp cloves

Directions:

1. Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.

2. Now start making the crust. Place all the dry ingredients in a food processor and pulse until you have a fine flour. Transfer this into a large mixing bowl and set aside for now.

3. Place the dates, vanilla and 2 tbsp of water in the food processor and run until you have a complete smooth and creamy mixture. Scrape down the sides and add in more water if necessary.

4. Scoop this into the mixing bowl with the dry ingredients and mix together using your hands. The dough should be firm enough to form into a ball. Cover the ball with plastic wrap and place in the refrigerator while waiting for the oven to preheat.

5. Once the oven is heated, grab your pie pan and split the dough ball into 2 equally large pieces. Press half of the dough down into the pie pan lined with parchment  saving the other half for the lid. I found the easiest way to do this was by rolling the dough out with a rolling pin and flipping it into the pan, before pressing down the sides. Prick the crust all around with a fork. Place the pie into the oven to pre-bake for 15 minutes.

6. While the crust is baking, make the filling. Slice the apples into thin wedges and place this in a mixing bowl. Blend the dates, lemon juice, vanilla and spices in a food processor, and scoop this into the bowl with the apples. Mix this thoroughly before pressing this down in the pre-baked crust. It will overflow a bit but that is ok.

7. Now take the remaining half of dough and roll it into a flat circle. Carefully lift it up and place on top of the apple filling. Press down the sides and press the filling properly down. Cut out four slits on the top crust and place this into the oven.

8. Turn down the oven temperature to 175 degrees Celsius/350 degrees Fahrenheit. Bake for 30-60 minutes, until the crust has a deep golden color. Remove from the oven and allow it to cool for 15 minutes before serving.

Serve with whipped coconut cream and enjoy!

See more here.