crust:

3 cups whole pecans
4 tbsp granulated sugar
3 tbsp superfine brown rice flour
6 tbsp melted vegan margarine
filling:

2 tbsp almond milk
3 tbsp lemon juice
3 tubs tofutti better than cream cheese
1 package (19 oz) extra firm regular tofu (not silken)
1 tsp vanilla bean paste, or one scraped vanilla bean pod
1/2 cup packed brown sugar
1 1/2 tsp cinnamon
3/4 tsp cloves
6 tbsp superfine brown rice flour
topping:

2-3 medium sized honeycrisp or granny smith apples
2 tbsp cold vegan margarine, cut into small bits
1 1/2 cups packed brown sugar
1/4 cup potato starch mixed with 1/4 cup very cold water