3 medium apples (Honey Crisp + Granny Smith), cored and chopped into small chunks
1 cup mejdool dates, pitted
3/4–1 cup water, plus additional water for soaking the dates
1⁄2 teaspoon cinnamon
1⁄2 teaspoon sea salt
pinch of freshly grated nutmeg
Soak dates: Soak the dates by placing in a small bowl with just enough water to cover them. Allow them to sit for about 10-15 minutes.
Prepare apples: while the dates are soaking core and chop the apples into tiny chunks, about 1/4 inch thick. Place in a bowl and set aside.
Make date puree: When the dates are finished soaking, drain and discard the water. Add the dates, fresh water (start with 3/4 cup), cinnamon, salt and nutmeg into a high powered blender and blend until smooth.
Add more water to thin the date puree if needed. The consistency should be thick but pourable like syrup.
Pour the date puree over the bowl of apples and stir to combine. At this point your apple pie filling is ready to enjoy!
For storing: keep apple pie filling in an airtight container in the fridge for 2 days.