This apple pie was created thanks to the last cup of bulgur wheat left in the Odd's Fork kitchen. Boiled whole wheat with raisins, pomegranate seeds, almonds and cinnamon is a traditional dessert in Greece, called "Koliva" and offered in funerals. OK, this is kind of spooky but the Odd Fork always loved the earthy taste of wheat combined with nuts, raisins and cinnamon.

What if you could mix all the above in a vegan, healthy, sweet pie? Instead of pomegranate the Odd Fork used 2 red apples, walnuts instead of almonds and the result was an apple pie like no other! Oh, it is also sugar-free!

For a medium casserole or about 8 big squares:

- 1 cup bulgur wheat

- 3 cups water

- 3 whole cloves

- a whole star anise

- 1/2 tsp cinnamon

- 1/4 tsp ground nutmeg

- 1 1/2 cup finely ground walnuts

- 2 red apples

- 2/3 cup black raisins

- 1 1/2 tsp mix of ground cinnamon, nutmeg, cloves and ginger

- 1 Tbsp corn flour

- 1 Tbsp tahini (to grease the baking pan)

Add water in a pot and when it comes to a boil add whole cloves, star anise, cinnamon, nutmeg and the bulgur wheat. Simmer for about 20 - 30 minutes stirring often with a wooden spatula, until water is absorbed and mixture resembles a thick porridge. Remove from heat and add half the amount of walnuts. Mix to combine and place half of this mixture (as obvious, it is the "dough") onto a well tahini greased baking pan, pressing with your fingers to layer bottom of pan.

Bake the pie crust for 10 - 15 minutes, remove from oven and let it cool.

Prepare the filling: Peel the apples and remove the core and seeds. Grate them using the large blades of the grater and mix with remaining walnuts, raisins, corn flour and spices. Spread evenly the apple mixture onto the half baked pie crust and top with the remaining bulgur wheat "dough", pressing and spreading with your fingers to cover the apple pie filling as possible. Sprinkle the surface with extra cinnamon and bake in a preheated oven at 375 F for 30 minutes until is set and color slightly changes.

Let the apple pie cool, slice and serve! You can keep any leftovers in the fridge inside an airtight container for about a week.