In a small bowl, combine the apple sauce and almond butter. Spread this mixture on a paper plate or similar container, and place in the freezer until it hardens. In a large bowl, combine the all-purpose flour, whole wheat flour, salt, and sugar. Mix to combine.

Add the frozen almond butter to the flour mixture, and using a pastry cutter or your hands cut the almond butter into the flour, until the mixture resembles coarse crumbs. Slowly add the water, and using a spatula work it into the flour mixture. Knead the dough briefly until it comes together and forms into a ball. Place in the fridge for 30 min.

Preheat oven to 350°F.

In the blender, place the sweet potato puree, tofu, soy milk, coconut sugar, maple syrup, cornstarch, nutmeg, cinnamon, clove, ginger, vanilla, and process until smooth. Set aside.

On a lightly floured surface roll out the pie dough to form a 12 inch circle ¼ inch thick. Place the rolled out dough in the pie pan carefully and smooth it out. With a small knife, trim the extra overhang of the crust. Crimp the edges with a fork or flute the edges with your fingers,

Pour in the sweet potato mixture and using a spatula smooth it out to make it as even as possible. Tent the edges of the pie with foil to prevent excess browning.

Bake for 35 – 40 minutes or until the center of the pie is almost set. Remove from the oven and let cool completely for at least 3 hours. Store pie in refrigerator.