In a food processor, pulse the sunflower seeds and 1/2 cup of the raisins until finely ground. Optionally, add 1 to 2 teaspoons of raw agave nectar to help the mixture stick together a bit more, and pulse a few more times.
Press two-thirds of the dough into the bottom of a pie pan, reserving the last third for the topping. Place the pan in the freezer to firm up. Meanwhile, place the apple slices in a large bowl and set aside.Using a food processor, blend the remaining half cup of raisins, cinnamon, apple cider vinegar, and 3 tablespoons of water until smooth. My mixture never really got smooth – it was still kind of lumpy, but I probably didn’t blend it long enough. Didn’t seem to matter, though. Pour the raisin mixture over the apple slices, gently stirring until well coated.
Remove the pie crust from the freezer and, working in circles from the outside in, layer the coated apple slices over the crust.
Sprinkle some of the remaining crust mixture over the apple slices. It can be helpful to let the pie firm up in the freezer a bit before attempting to slice, as it can get a little messy.