1. To make crust, pulse almonds and salt in food processor until nuts are in small pieces. You want your crust to have chunks of almonds in it, so don't overprocess. Use some of the finer powder to "flour" the bottom of your pie dish.
Slowly add dates into processor in small batches to mix with almond bits. The dates will bind the almonds to form a dough. Press dough into the bottom of "floured" pie pan. Set aside (and try not to eat all your crust while you're preparing everything else!) :).
2. To make syrup, place orange into your blender first. Then add dates and blend. If needed, add small amounts of water to help everything mix well (I haven't "needed" this, but like to add the water to make more volume of the syrup). Set aside.
3. To make filling, place sliced apples in a large bowl with raisins. Toss with cinnamon and syrup. Spoon filling into pie crust.
Will keep for two days in the fridge (I've kept it longer, but I have low standards).
For 16 servings, per serving: calories 230, protein 5g, carbs 39g, fat 8g, sugar 21g.