adapted from a recipe at http://www.avenaoriginals.com

These are all the ingredients needed for the crust and pie filling.  (These items are listed again in the crust instructions and pie-filling instructions)
10 – 12 apples
1-3/4 C raw almonds
2-1/2 C Medjool dates
1 C raisins
vanilla (optional)

1-3/4 C almonds, soaked
1 1/2 C Medjool dates, chopped
1 T water (or as needed)
1/2 t vanilla (optional)
Dash of cinnamon (optional)

•    Drain almonds, and dehydrate for 1 hr. (or towel dry)
•    Grind nuts evenly in the food processor
•    Add dates to the processor and continue processing until finely ground. Add vanilla, cinnamon, and water as needed, and continue processing. Mixture should be a little damp, but must hold together.
•    Press crust mixture into pie pan immediately.
•    Dehydrate for 1 hour.

10-12 apples, peeled, cored, and chopped
2 C Medjool dates, pitted, and soaked
1 C raisins, soaked and drained
2 t cinnamon
2 T psyllium

•    Process first three ingredients through the Champion juicer, fitted with the blank, to make 6 C.  If you do not come out with 6 C, process more apples. Place apple/date/raisin mixture in the food processor
•    Add cinnamon and psyllium, and  process well.
•    Place applesauce mixture in pie shell immediately.
•    Refrigerate covered.

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