Make flax eggs: combine 2 tbs. ground flax and 6 tbs. water in a small dish and allow to sit in fridge 15 minutes.
In a large bowl, combine the ingredients for the crust. Note: If your apples sauce has been in the fridge you may want to microwave the coconut oil and applesauce together for 20-25 seconds so the applesauce doesn't harden the coconut oil.
Once well combined, put the crust ingredients in the fridge for 20 minutes. This dough is very sticky and putting it in the fridge makes it MUCH easier to work with.
Preheat oven to 350F.
Once dough is refrigerated, spray a tart pan with non-stick spray. Add the dough to the tart pan and press from the center up the sides. Even out the top of the dough, so there are not any rough edges. Place in oven 15 minutes.
While dough is in the oven, peel and chop the apples. Add to bowl and cover in the juice from 1/2 lemon.
In a food processor, add the dates and 1 tbs. of the water from soaking. Add remaining water from soaking to the apple mixture.
Pulse the food processor until the dates form a paste. Add date paste to the apple mixture. Add cinnamon and cloves and stir until combined.
Once the crust has baked 15 minutes, take it out of the oven. Carefully (with hands or back of a spoon) slightly press down the crust in the center to the edges (don't push down the edges) so that you are creating a small bowl for the apples to sit in.
Add the apple mixture and place in oven 10 minutes.
While pie is baking, make the walnut crumble. Chop walnuts, add to mixing bowl. Add remaining ingredients and stir until fully combined.
After 10 minutes of baking, take pie out and top with crumble mixture. You may have to gently move the crumble around so the pie has full coverage.
Bake the pie an additional 15 minutes until crumble is lightly brown. Stay close by after minute 10.
Enjoy. No guilt in having 2 slices of this pie!
Amount Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.