Step 1

Thoroughly mix almonds and date paste, put in a 9″ pie pan. Line the pan with a thin layer of crust using your hands

Step 2

Peel apples. Shred 7 of the apples, using the coarse side of cheese grater. Squeeze out as much juice as possible, leaving apples as dry as possible. Set aside 1 cup of shredded apples and put remainder into mixing bowl.

Step 3

Thinly slice ¾ of an apple and cut slices into ½” squares. Put remaining ¼ apple into food processor with 3 chopped apples, date paste and blueberries (except for 15-20 of smallest blueberries which you set aside). Process thoroughly then add 1 cup shredded apples you set aside and process again.

Step 4

Put all ingredients including 15-20 smallest blueberries in mixing bowl with remaining shredded apples. Stir and fill piecrust.

Step 5

Refrigerate for ½ hour, remove pie from pan. Sprinkle almond crumbs, then cinnamon on top of pie. Cut into 8 pieces.

*how to: ground almonds

2 quarts or more unpasteurized organic raw almonds. Soak almonds overnight in filtered water. Drain and put on dehydrator trays for 24-36 hours until dry. Store in airtight container and use as needed for recipes. Skip the soaking and dehydrating if you don’t have a dehydrator.

**how to: date paste

25 Medjool dates. Pit dates and soak for ½ hour. Drain and put in food processor. Blend until smooth with no chunks (may need to add water if too thick). Store in fridge.