Cranberry Apple Pie With Cinnamon Swirl Ice Cream

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Though I’m normally a rich, creamy, chocolaty dessert lover, this cranberry apple pie blew me away. Tart cranberries and my favorite McIntosh apples are spiced and sweetened, sitting atop a ginger cookie crust. Top it off with a sweet and spicy cinnamon swirl ice cream and you have entered autumn dessert heaven.

Ingredients

For the Ginger Cookie Crust

• 1 1/2 cups raw Brazil nuts
• 1/4 cup raw agave nectar
• 1 tablespoon raw coconut oil
• 1 teaspoon cinnamon
• 1/2 teaspoon grated fresh ginger
• pinch of salt

For the Cranberry Apple Filling

• 1 cup roughly chopped apple
• 3/4 cup raw agave nectar
• 1 tablespoon cinnamon
• 3/4 teaspoon grated fresh ginger
• 1 cup cranberries (fresh or frozen & thawed)
• 1 1/2 cups finely diced apple
• 4 teaspoons ground chia seed

For the Cinnamon Swirl Ice Cream

• 1/3 cup agave nectar
• 1 tablespoon cinnamon
• 1/8 teaspoon salt
• 1 1/4 cups pure water
• 1 cup raw cashews, soaked for 2 hours
• 1/2 cup raw agave nectar
• 1/3 cup coconut butter (not oil!)
• 2 vanilla beans or 1 teaspoon vanilla extract
• pinch of salt

Instructions

for Ginger Cookie Crust:

1. Place the Brazil nuts into your food processor and process until finely ground.

2. Add all remaining ingredients and process until sticky.

3. Scrape into a 9″ pie pan or an 8-9″ springform or silicone pan and press evenly into the bottom.

4. Place in the freezer to set.
for Cranberry Apple Filling:

1. Place the roughly chopped apple, agave, cinnamon and ginger into your food processor.

2. Process to puree the apple.

3. Add the cranberries to the food processor and pulse to chop, but do not puree.

4. Scrape into a bowl.

5. Add the finely diced apple and chia seed to the bowl and mix very well.

6. Pour over your crust and place the freezer to set for 3 hours.

7. Once frozen, cut into 8 slices.

8. Thaw completely to serve.
Cinnamon Swirl Ice Cream:

1. In a small bowl, whisk together 1/3 cup agave with the cinnamon and salt.

2. Place in the freezer to chill.

3. In a high-speed blender, combine water, cashews, agave, coconut butter, vanilla and a pinch of salt.

4. Blend on high until very smooth.

5. Pour into an ice cream maker and process until rich and creamy.

6. At the last minute, add the chilled cinnamon agave and continue to process until the ice cream is nicely swirled.

7. Serve each slice of pie with a scoop of ice cream.