For the Crust:
9 - 10 Medjool dates, pitted
1 1/2 cups walnuts

For the Apple Roses:
3-4 apples
1 tsp cinnamon (optional)
1 - 2 tbsp sugar (optional) [For WFPB recipe, I'd use dates or date sugar]

For the Filling:
8 Medjool dates, pitted, soaked for 15 minutes in hot water
1/2 cup water
1/2 tsp salt
1/2 tsp cinnamon

Pie:
5 tbsp flax seeds & 1/2 cup water
2 cups of oats
1 cup walnuts
1 cup pecans
2 tbsp cinnamon
1 tsp nutmeg

Filling:
10 peeled and cored apples
2 tbsp cinnamon
1 tbsp nutmeg
1/2 tbsp clove
1 cup of pitted medjool dates
2 extra cups of hand chopped peeled and cored apples.

Ingredients:
Approximately 10 apples of your choice (Fuji or Honeycrisp)
3-4 pounds of pitted dates
Raw dried figs (fresh figs work as well)
Cinnamon
Nutmeg

Ingredients: Apples,dates,walnuts,lemon,pink salt,cinnamon,all spice and nutmeg!

Crust:
1 cup pitted dates
1 cup dried cranberries
5 sliced apples

For the filling:
2 chopped apples
1 cup pitted dates

Ingredients:
1-2 apples
3-5 rhubarb stalks
4-5 Medjool dates
1/3 cup ground flax seeds

Crumble base and sauce:
2 cups raw almonds
4-5 Medjool dates
1 tsp raw vanilla extract

Recipe

Ingredients:
3-4 apples (1.1 lb / 0.5 kg)
10 dates (0.4 lb / 180 g)
1/3 cup oil-free raisins
6 bananas (1.75 lb / 0.8 kg)
1/4 cup psyllium husks
1 young thai coconut
Dash of nutmeg and cloves

Crust Ingredients: 1 cup cashews (for the crust, you don't have cashews you could use pecans (or walnuts) instead for the crust. (But cashews have the most neutral flavor)
1 cup dried, unsweetened coconut
1/2 cup dates
1/4 teaspoon sea salt

Apple pie ingredients:
3 medium apples
1 cup dates
2 tablespoons lemon juice
1 teaspoon cinnamon
1/8 teaspoon sea salt

Recipe

Crust:
1/2 Cup pecans or walnuts
1 Cup raisins
2 Tbsp coconut sugar [I'd prefer to use date sugar]
1 Tsp vanilla extract
1/2 Tsp Nutmeg
1 Tsp Cinnamon
1/8 Tsp Himalayan salt
( Dust the bottom of the pie pan with any gluten free flour)

Filling:
3 Apples cut and cored
1/4 Cup Raisins
2 Tbsp Fresh lemon juice
1/8 Tsp Himalayan salt
1 Tsp Vanilla Extract
1/2 Tsp Nutmeg
1 Tsp Cinnamon

Topping:
1 Cup cashews (or blanched almonds, soaked for 12 hours)
2 Tbsp Fresh lemon juice
1/8 Tsp Himalayan salt
1 Tsp Vanilla Extract
1/2 Tsp Nutmeg
1 Tsp Cinnamon
2 Apples Sliced and soaked in lemon juice to garnish to top of the pie and dust a little cinnamon to add the final touch.

2 tbsp sunflower seeds 1/3 cup pecans 8 medjool dates 2 apples 1/2 tsp ceylon cinnamon

Ingredients:
5 gala apples

Crust:
20 medjool dates (pitted)
1/2 cup walnuts
1/2 cup pecans
1 cup shredded coconut flakes

Caramel Filling:
10 medjool dates (pitted)
1 tsp cinnamon
1/2 tsp vanilla extract
1 cup water
pinch of salt (optional)
2.5 cups scooped apple

Ingredients:
15-20 Medijool Dates (soaked)
4 small apples
1-1.5tsp Cinnamon
water to desired consistancy

Recipe

Apple Crumble:
1 cup / 100g dates
1 tsp vanilla
1 cup / 240 ml water
3 large apples, cooking varieties work best
1 tbsp cinnamon
3 bananas
1 ½ / 150g gluten free oats, finely ground

Cashew Custard:
½ cup / 75 g cashew nuts
½ cup / 50 g dates
¼ tsp turmeric
1 tsp vanilla
1 cup / 240 ml water