Title: Walnut Crusted Apple Cranberry Salad Pie
Categories: Salads, Vegetarian
Yield: 6 Servings
1/2 c Dates; pitted; soaked in hot
- water to cover until soft
2 c Walnut pieces
4 Apples
1 tb Fresh lemon juice
1/2 c Sweetened dried cranberries
1 c Celery; minced
2 Scallions; minced
1/2 c Vegan mayonnaise
1/2 ts Sugar
1/4 ts Salt
Lightly oil a 9" pie plate. Drain the dates and set aside.
In a food processor, combine 1-1/2 cups of the walnuts with the
drained dates and process into a sticky paste. Press the mixture
evenly into the bottom and sides of the prepared pie plate and set
aside.
Peel, core, and shred the apples or cut into very thin slices and
place in a large bowl. Add the lemon juice and toss to coat to
prevent discoloration. Drain any liquid from the apples, then add
the cranberries, celery, scallions, mayonnaise, sugar, and salt.
Stir gently to combine. Taste and adjust the seasonings, then
transfer to the prepared pie plate. Spread the mixture evenly,
pressing it into the crust and smoothing the top. Sprinkle the
remaining 1/2 cup walnuts on top.
Cover and refrigerate for at least 30 minutes or up to 2 hours before
serving. Cut into wedges and serve.
