Apple Pie

For the crust:

½ cup	coconut flour
¼ cup	tapioca flour
¼ tsp	salt
2 Tbs	ghee or coconut oil
1 Tbs	coconut nectar
2	eggs
½ lg	apple, peeled, cored, diced, and blended into applesauce in a food processor (reserve peels)

For the filling:

1 Tbs	ghee or coconut oil
4 lg	apples, peeled, cored, and sliced (reserve peels)
dash	cloves
½ tsp	nutmeg
1 heaping tsp	cinnamon
3 Tbs	coconut nectar
2 tsp	coconut flour
1 tsp	vanilla

For the topping:

	reserved apple peels
½ tsp	ghee or coconut oil
1 tsp	lemon zest
3 tsp	coconut sugar
1 tsp	cinnamon

For crust:

1. Preheat oven to 400°F (204°C).
2. Mix the flours and salt together.
3. Whisk oil, coconut nectar, eggs, and applesauce together.
4. Carefully add the flour mixture, stirring with a wooden spoon (but do not overmix, as the dough can get crumbly). Keep a tablespoon or two of water nearby in case you need to moisten the dough.
5. Line your pie pan with parchment and pat in the dough. Evenly poke it with a fork and bake for around 8 minutes, or until golden.

   For filling:

1. Preheat oven to 350°F (180°C).
2. Melt the ghee or coconut oil in a saucepan over medium-low heat. Add the apples, spices, and coconut nectar. Mix well, and leave on the heat for 5 minutes.
3. Mix in coconut flour and leave on the heat for another 5 minutes.
4. Add vanilla, take off the heat, and let the mixture cool for 10 minutes. Once cool, pour into the pie crust and bake for around 8 minutes, until top has crisped slightly.

   For topping:

1. Preheat oven to 400°F (204°C).
2. Toss the apple peels in the ghee or coconut oil, lemon zest, sugar, and cinnamon.
3. Bake on a cookie sheet for around 12 minutes or until golden and crispy.
4. When cool, crumble over the baked apple pie.

   We generally bake the apple peels directly after the crust, while we are making the filling.

   You can make extra pie crust dough if you want to do a more traditional lattice topping, but bake for an extra 8 minutes or so in the final stage.