• IMPORTANT: This recipe only works if you lightly coat the bottom of the slow cooker insert with oil, and then lay a cut-to-fit piece of parchment on the bottom of the insert, on top of the oil. It's important that this fit well because the better it fits, the less trouble you'll have getting the pie out of the slow cooker.
• Make your pie crust and use half of it for this pie. You can also use a prepared, whole-grain pie crust.
• It's helpful if you have a pie tin to mold the dough in as well as for sizing it properly. If not, you can simply mold the rolled out dough (rolled to 1/4 inch thickness) into the slow cooker insert, pour in the batter and cut away the excess carefully with a knife.
• Mix all batter ingredients together in a large mixing bowl.
• Pour batter into unbaked pie crust and cook on low for 3 hours. Then remove lid (careful not to let any water on the lid drip on to the pie), and cook for one more hour.
• To remove pie from slow cooker, carefully run a knife around the edge to gently separate it from the side of the pot. Nudge the pie a bit with the knife to get it loose enough to move around a tiny bit in the pot. Once you know it's come loose and the pot is cool enough to handle, place your hand on the pie and turn the pot upside down. It should slip nicely out of the pot into your hand. Set on a cool plate and allow to cool completely if you haven't already.

Oven Version

• Preheat oven to 400 degrees.
• Mix all ingredients together in a large mixing bowl plus add 2 tablespoons either coconut or canola oil. Pour batter into an unbaked pie crust and bake for 10 minutes. Reduce heat to 350 degrees, and continue to bake for 20-25 minutes. The pie will have small cracks in the top when it’s done. Remove from oven and allow to cool overnight.