1 1/2 C Almond Flour

1/2 C Coconut Flour + more for dusting the board

1 tsp Raw Honey

1/2 tsp salt

1/2 C Coconut Oil

6-9 Tbsp Ice Water

8 C Apple- peeled and sliced

1 tbsp Cinnamon

2 tbsp Maple Syrup

1 tsp Maple Extract,

1 1/2 Tbsp Arrowroot Powder



In bowl, combine almond flour, coconut flour, honey and salt.

Using a pastry cutter or two knives, cut solid coconut oil into crust to form pea size clumps.

A few tbsp at a time, mix in ice water till crust forms and will hold together between your fingers, but does not become sticky.

With 3/4 of the crust, form in the bottom of a greased pie plate with your fingers.

This crust is very gentle, so it will be difficult to transfer if you roll it out.

Once crust is formed, mix together remaining (filling) ingredients and pour into crust.

Dust your work surface with additional coconut flour.

Using the remaining 1/4 crust, roll out and cut into strips to form a lattice topping.

Be gentle, as the crust is very soft. Once completed, place in a 325 oven for 35-40 minutes.