CRUST
1/2 c shredded coconut
1/2 c raw sunflower seeds
1/2 c raw walnuts, whole
1 tsp vanilla (glycerin-based tastes best)
1/2 tsp cinnamon, ground
1 pinch sea salt
agave to taste
1 c raisins
FILLING
4 medium apples, cored and peeled
1/3 c raisins
Process coconut until it starts to break down and release its oil.
Add in remaining crust ingredients except the raisins and process until a crumbly/graham cracker crust consistency.
Add raisins and process well until a sticky dough forms. Press into pie plate or form into pie crust on a dinner plate. Refrigerate while to prepare the filling.
In a clean food processor bowl, or high speed blender combine apples and raisins and blend until liquid.
Top crust with falling and set in refrigerator for at least one hour. Top with additions minced apple and cinnamon before serving if desired.