Yam & Apple Pie Recipe

I took this pie to a pot luck this weekend and it was a hit so here's the recipe.

I've made this pie numerous times, sometimes without the apple, but I prefer the taste with a couple of apples added.

Basic Crust Recipe

1 1/2 to 2 cups nuts, almonds, pecans or walnuts or combination. If I use almonds, I soak them overnight and then dehydrate them for about 30 minutes.
6 -8 medjool dates
Dash vanilla
Dash cinnamon
Water if needed.

Process the nuts in a food processor until evenly ground. Add the dates, vanilla and cinnamon and process until a ball forms, add water if necessary. Press mixture into a 8 or 9 inch pie plate and if not using immediately you can dehydrate it for 1 hour or leave it in the sun for 1 - 2 hours.

Filling

6 - 8 pitted chopped dates, soaked 20 minutes
1/4 raisins soaked 20 minutes (reserve soak water)
1/2 cup cashews or pine nuts soaked 5 - 10 minutes
6 small yams, peeled and cut into chunks
2 apples cored and cut into chunks
1 tsp vanilla
Juice of half a lemon
1 tsp or more cinnamon
1/4 tsp nutmeg
2 tbsp psyllium (optional)

Process the yams and apples in a food processor until finely chopped then transfer to a heavy duty blender and process adding the other ingredients until very smooth adding the raisin and date soak water as necessary. There should be at least 4 cups of the mixture. The psyllium works as a thickner, making it somewhat easier to serve, so its optional.

Pour the filling into the crust and refrigerate. It will be ready to serve within 1 hour. Serve with frosting if desired. This is the one I used:

1 cup of cashews soaked overnight
5 pitted dated soaked overnight, reserve soak water
1/2 tsp vanilla (optional)

Blend the nuts, gradually adding the dates and soak water and blend until smooth and creamy.

As an alternative, the filling and topping can be served without the crust as a pudding.

Enjoy!
Yvonne