Paleo Apple Dessert

6 lbs (more or less) of apples Cortland or any type that keeps it shape when cooked
fresh shelled hazelnuts (or any nut of your choice) coarsely chopped
dried cherries coarsely chopped (or any other dried fruit you like...not too sweet)
honey

Peel and core apples, quarter and slice thinly.
Line bottom of a 9" removable bottom baking tin (the ones that are used for cheesecake) with a layer of apples tightly packed together, round sides out, start from the edge and work your way in.
Sprinkle with a few chopped nuts and cherries.
Drizzle with a very small amount of honey (or omit if you want).
Continue making tightly interlocked layers of apple, nuts/dried fruit and drizzled honey until you're apple 'structure' is about an inch higher than the sides of the tin or until you run out of apples.

Put the baking tin into a another larger pan to collect any juices and place in a 250 degree oven for about 5 hours or until the apples turn golden (like caramel) and sink down into a juicy mass.

Refrigerate until needed (overnight or a few hours).

When ready to serve, remove the outer tin sides and the 'pie' should hold it's shape and cut into pieces easily. For a fancy presentation, decorate with edible flowers or some brightly coloured fruit or berries and serve.

By Sharon Knauer. Posted to the PaleoRecipe Mailing List, March 2001