In a food processor add walnuts and blend until they’re all crumbled, about 10 seconds. Add chopped dates with a dash of sea salt and pulse to combine. Remove the lid and scoop out about two tablespoons of the mixture. With your hand form it into a ball, if it sticks together without crumbling apart then the crust is ready. If it crumbles, place it back into the processor, add a teaspoon of maple syrup or another date, and pulse again.
Lightly cover the bottom of your pie plate with oat flour to prevent the crust from sticking too much. Remove the crust mixture from the food processor, form it into a large ball and place the ball in the center of the pie plate. Flatten the ball in the plate, covering the bottom as well as the edges to create the pie crust.
Thinly slice 2 of the apples lengthwise creating very thin strips. Place the strips in a large bowl and toss with 1 ½ tablespoon of the lemon juice, oat flour, pumpkin pie spice, salt and maple syrup. Toss well to coat; careful to not break the apple strips.
Puree the third apple by slicing and placing in food processor with a dash of pumpkin pie spice, 1/2 tablespoon lemon juice, and 1 tablespoon of maple syrup. Blend until a chunky applesauce consistency is reached.
Now that your crust is ready, spread the pureed apple onto the bottom of the crust. Layer the sliced apples and pears on top of the puree creating a spiral of apples. Start near the edge of the crust and work your way around and into the center so that all of the apples have been laid into the crust.
Enjoy immediately or allow the pie to sit for a couple of hours. The latter is recommended because the filling will have a chance to soften and take on the flavors of the spices even more; that is, if you can wait. If you have a dehydrator, place the pie in the dehydrator at 105° for 2 hours then enjoy!