Buy the best apples for this pie as the ingredients are not cooked. It has an amazing nutty texture with the crust and topping using a good variety of different nuts; macadamia, walnuts, cashews and/or pecans.  A vegan’s delight!

www.jewishcookery.com

For the filling: first soak the dried apples in the apple juice for an hour or place in a dish covered with cling film, microwave on high for 3 minutes. Put to one side
To make the base, pulse all the ingredients in a blender until a rough, sticky crumble has formed.
Line a 23cm loose based cake tin with baking parchment and press the base on top. Refrigerate for 1 hour to firm up.
Drain the dried apples, which should now be soft and plump. 
Put the fresh apples, dried apples, lemon juice, dates, cinnamon, nutmeg, vanilla extract, maple syrup and salt into a blender and pulse until well combined. 
Spoon onto the pie base and smooth out.
To make the topping, mix together the pecans, dates and vanilla in a bowl and spread over the top of the pie to form a crust. Sprinkle with the cinnamon.
Cover and place in the fridge for an hour to chill. 
Remove from the fridge at least an hour before serving to bring to room temperature.
Serve garnished with the thin slices of apple on top of the cake.