Really Raw Apple Pie

Really Raw Apple Pie

Makes 1 nine inch pie Ingredients for Apple compote and glaze: 6 medium braeburn or Fuji apple, cored and diced (about 6 cups) 1/4 cup chopped soaked raisins (soak 1 hour and drain) 2 tablespoons lemon juice 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 1/2 cup raw agave nectar Ingredients for Crust: 1 cups brazil nuts 2 cups almonds 1 1/2 cups chopped pitted dates 1 teaspoon ground cinnamon 1/2 teaspoon sea salt Ingredients for Cashew Kream: 1 cup purified water 1/2 cup raw agave nectar 2 cups soaked cashews (soak for 2 hours, drain and rinsed) Directions 1.  To make the pie compote: Put the apples in a large bowl, add rasins, lemon juice, nutmeg and cinnamon and mix well.  Let marinate for at least 1 hour. 2.  Glaze: put 2 cups of the apple compote in blender.  Add the agave nectar and blend well until smooth. 3.  Crust: Put the nuts in the food processor and process until powdered.  Add the dates, cinnamon and salt and process until the mixture forms a ball.  Remove and place in a deep dish pie pan and mold it into a crust using your fingers. 4.  Cashew Cream: Put the water and agave nectar in a blender and blend to combine.  Slowly add the cashews wile blending, occasionally stopping to move the mixture with a spatula.  Blend until smooth. 5.  Assemble the pie: Scoop the compote into the crust until nearly full.  Spoon the Cashew Kream over the top, evenly covering the compote with a layer about 1/2 inch think.  Finally drizzle with the apple glaze....