For crust, in a food processor combine all ingredients until well combined, but not totally smooth.
Pack into your favorite pie tin or tart tin (we used one with a removable bottom) then refrigerate for 30 minutes up to 1 day in advance.
Meanwhile, for filling, in a food processor combine 2 apples and the remaining Apple Pie Filling ingredients. Process until smooth like an apple sauce. Set aside.
Using a mandoline slicer, thinly slice remaining 2 apples.
Gently toss sliced apples with apple sauce mixture until well coated, being gentle to keep apples in as large of slices as possible.
Arrange apples on top of pie crust and return to the refrigerator.
For apple pie crumble, in a food processor combine all Apple Pie Crumble Topping ingredients and pulse until combined into a crumbly mix.
Sprinkle over the sliced apples and pack down gently.
Refrigerate an hour up to a day before service.
Slice and serve with coconut whipped cream and mint.
Here’s a quick video on the making of this turmeric and ginger spiked Temple Turmeric Raw Apple Pie. It was a major tactile experience that was a treat in itself.