• Preheat ove to 350°, and grease a tart pan.
• In a food processor blend the oats, walnuts, salt, and flour until it resembles a course meal.
• Then pour in maple syrup, coconut oil, and vanilla, and blend again. You should have a sticky damp dough. Be careful not to overblend.
• Press and shape the walnut dough into the tart pan. Make sure the walls are thick enough and packed tightly.
• Poke holes into the bottom with a fork and bake for 15 minutes at 350°.

FILLING

• Peel, core, and thinly slice the apples. Squeeze the juice of a lemon over the apple slices to prevent browning.
• Pour 1 cup of apple juice and agar powder into a pan, whisk well. Bring it to a simmer and continue to cook for 5 minutes, covered.
• In a small bowl mix the arrowroot powder and the remaining 2 teaspoons of apple juice. Stir well to eliminate any chunks. Pour it into the cooking agar mixture, and whisk for a few minutes until it begins to thicken. It will not thicken too much, and will still be liquidy. Then remove it from the heat.
• To the apple slices add nutmeg, cinnamon, maple syrup,and vanilla. Use your hands to toss them.
• Configure the apples into the center of the baked pie crust, then pour the agar mixture evenly over the apples.
• To avoid burnt edges, cover the edges in aluminum foil.
• Bake for 40-45 minutes, until the apples are tender.
• Let it cool a bit before serving warm or room temperature. Garnish with orange zest before serving.