Best Applesauce Pie

Crust:
1 3/4 cup (438 mL) almonds, soaked eight to 12 hours
1 cup (250 mL) date pieces or chopped dates
1 Tbsp (15 mL) water
1/2 tsp (3 mL) vanilla (optional)
dash cinnamon (optional)
2 tsp (10 mL) psyllium

Filling:
10-12 apples (peeled and cored, cut in chunks)
2 cups (500 mL) dates, pitted
1 cup (250 mL) raisins
2 tsp (10 mL) cinnamon
2 Tbsp (30 mL) psyllium

Crust:
Soak almonds in a glass jar, covered in about three cups of water. After a minimum of eight hours, drain and rinse the nuts. Dry for at least 30 minutes in the sun or with a towel. In a food processor, chop nuts until they are evenly ground. Add the dates and process until finely ground. Add water, vanilla and cinnamon while processing. The crust must appear slightly damp and hold together before adding the psyllium; add a small amount of water if necessary. Gradually add the psyllium. Immediately press the mixture into a nine-inch pie pan.

Filling:
In a food processor, pur?the apples, dates and raisins. There should be at least six cups of applesauce mixture. If not, add more apples. Add cinnamon, process until smooth. With processor running, gradually sprinkle in the psyllium; process until thoroughly mixed. Immediately pour the filling into the pie crust. Cover and refrigerate.

Source: alive Magazine (pre-2000)