Prepare the crust:
In a food processor, combine the oatmeal and pitted dates.
Pulse until finely chopped and the mixture begins to stick.
Press the mixture into the bottom and sides of a pie dish to form the crust. Put aside.
Prepare the apple soufflé:
Peel, core and chop 700 g (24.7 oz) apples.
Cook the chopped apples in a saucepan with a little water until they are soft and mushy.
Crush or blend the cooked apples to obtain a smooth puree to create the soufflé.
Add cinnamon to taste and mix well.
Prepare the gelatin:
In a small bowl, sprinkle gelatin with a few tablespoons of cold water. Let it sit for a few minutes to bloom.
Once flowered, gently heat the gelatin mixture until completely dissolved. Put aside.
Assemble the pie:
Pour the prepared apple soufflé over the oat and date crust, spreading it evenly.
Peel and finely cut the remaining 500 g of apples.
Arrange the apple slices on the soufflé layer in a decorative pattern.
Add toppings:
