1 cup almonds 1/2 cup pecans 1/3 cup chopped pitted soft dates 3 tablespoons water In separate bowls, cover almonds and pecans with water and let soak for 8 to 12 hours. Drain and rinse. In a food processor, grind almonds to consistency of moist meal. Place in a medium-size bowl and set aside. In a food processor, grind pecans to consistency of moist meal and stir into almond meal. Set aside. In a food processor, blend dates and water until smooth. Stir into nut mixture until thoroughly mixed and dough- like in consistency. Shape nut mixture into a ball and place on waxed paper. Top with another length of waxed paper. Flatten ball with palm of hand. Using rolling pin, roll out dough into a circle Carefully remove top sheet of paper. Invert piecrust into an oiled pie plate, pressing gently. Trim excess crust and press gently to even edges of dough. Preheat oven to 130 degrees C and immediately turn off heat. Let crust sit in oven with door closed until it is dry and set, about 30 minutes.) Note - it will not be very set, it is still sticky and very moist and will fall apart when cut, but who cares, it tastes good.
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