Apple Cream Pie (raw!)

Almond Crust:
Grind 2 cups almonds in a food processor,
Add 3/4 c. pitted medjool dates and a pinch of salt if desired.
Process until mixture begins to stick together.

Vanilla Creme Sauce:
Combine in a food processor and process until smooth:
1 c. soaked raw cashews
1/4 c. plus 2 T. water
2 T. pure maple syrup or agave nectar
1 tsp. vanilla extract

Scoop the crust into a pie plate or tart pan. Press uniformly along the bottom and up the sides of the pan. Place in the freezer for 15 minutes.

Toss the sliced apples with 2 T. of the lemon juice and set aside.

Place the chopped apples, dates, raisins, cinnamon, and remaining 1 T. lemon juice in a food processor and process until smooth; pour onto the sliced apples and mix together.

Remove the crust from the freezer and pour 3/4 c. Vanilla Creme Sauce onto it, smoothing with a rubber spatula. Cover with the apple filling and press down with the spatula.

Serve at room temperature, or to warm it, preheat the oven to 200 F, then turn it off and insert the pie for 15 minutes.