Begin with the piecrust by soaking the hazelnuts and cashews for 20 minutes.
Slice the apples with a mandolin and let them marinate with the lemon juice, cinnamon, nutmeg, ginger, and honey for 30 minutes.
Drain the piecrust nuts, then combine in a food processor with the dates, vanilla, and cinnamon. Pulse until it sticks together and is fine. Use coconut oil to coat your pan, then mold the piecrust and put it in the freezer for 20 minutes.
For the topping put the hazelnuts, cashews, quinoa, and cranberries into a food processor and pulse until fine.
Drain the pie filling, then pour filling into your pie crust and sprinkle the crumble on top.