Preheat oven to 350°F. In a food processor, combine all the dry ingredients. Add the shortening or oil and process until it starts to stick together. If it's too dry, add a Tablespoon or 2 of water to moisten. If too wet, add more oats. Press into a springform pan or pie dish. Bake for 15-20 minutes. Let cool before filling.

While the crust is baking, drain the dates and cashews. Process these together with the syrup. Either stir in the chopped pecan pieces, or pulse a few times to mix them in. Spread in an even layer on top of the oat base.

Prepare the apples peeling, coring and evenly slicing them into 12 equal segments by melting the oil and adding the coconut sugar and syrup to caramelize. Add the apples, gently tossing to coat. Sprinkle in the cinnamon and then squeeze the lemon juice in. Cook until the apples are slightly softened, but not mushy. Layer the the apples in a concentric circle. Warm the pie through at 350°F for 20-30 minutes before serving.