Apple Pie With Crumble On Top

FOR THE CRUST:

1½ cups (144g) blanched almond flour
½ cup (57g) tapioca flour
3 tablespoons ground flax seed (or one egg)
1 tablespoon coconut sugar
¼ teaspoon kosher salt
6 tablespoons (75g) refined coconut oil, chilled

2 tablespoons cold water

 

FOR THE FILLING:

¼ cup refined coconut oil
2 tablespoons tapioca flour
½ cup coconut sugar
2 tablespoons pure maple syrup
2 tablespoons fresh lemon juice
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon grated nutmeg
¼ teaspoon allspice
2 pounds apples, such as Honeycrisp, Granny Smith, and Jonagold, peeled, cored, and sliced into ¼-inch slices

 

FOR THE CRUMBLE TOPPING:

1 cup (96g) blanched almond flour
2 tablespoons coconut flour

¼ cup (15g) flaked coconut, chopped into bits
¼ cup (85g) pure maple syrup
¼ cup (50g) refined coconut oil, softened
¼ cup (28g) chopped pecans

 

PREHEAT the oven to 425°F.
 

FOR THE CRUST: Combine the almond flour, tapioca flour, ground flax seed, coconut sugar, salt, and coconut oil in the bowl of a food processor fitted with the metal blade. Or if you prefer, combine the ingredients in a mixing bowl to work by hand. Pulse, or blend with a pastry blender, until the mixture has the texture of coarse meal. Add the water and pulse or stir until the dough comes together. If you're mixing in a bowl, you may want to use your hands to bring the dough together at the end.

 

ON a lightly floured work surface, roll out the dough between two sheets of parchment paper or on a silicone baking mat into a 12-inch round. Carefully fit the dough in a 9-inch pie dish (not a deep-dish pie plate). If the dough breaks, that's okay! Press it back into place with your fingertips. Repair any holes or cracks in the same way. Chill the pie shell in the freezer while preparing the filling.
 

FOR THE FILLING: Melt the coconut oil in a saucepan over medium-low heat. Whisk in the tapioca flour to form a paste and then whisk in the coconut sugar, maple syrup, lemon juice, vanilla, cinnamon, ginger, nutmeg, and allspice. Bring to a boil, simmer for 3 minutes, and remove from the heat.

put the apples in a large bowl and pour the filling over them. Toss until the apples are coated. Pour the apples into the pie shell.

 

FOR THE CRUMBLE TOPPING: In a large mixing bowl, stir together the almond flour, coconut flour, flaked coconut, maple syrup, coconut oil, and pecans. Stir until the dry ingredients are completely moistened. Pick up the mixture with your fingers and crumble evenly over the apples.
 

PLACE the pie on a baking sheet and bake for 15 minutes.
Reduce the temperature to 350°F and continue baking for 35 to 45 minutes longer, until the apples are tender and the crumble is golden brown on top. Tent with foil if the pie starts to brown too quickly!
 

LET the pie cool for at least 1 hour before serving. Serve warm or chilled. Keep any leftovers in the refrigerator for up to 4 days. Enjoy!