Preheat your oven to 355 degrees F (180 degrees C).
With a whisk beat up Egg (2) and Coconut Oil (80 milliliter).
Sift in the Kamut Flour (350 gram), Corn Starch (50 gram), Coconut Sugar (80 gram), Baking Powder (1 tablespoon) and mix until you get a soft and smooth dough. Remove 1/3 of the dough and roll it in parchment paper.
Roll out the remaining 2/3 between 2 sheets of parchment papers and refrigerate for 30 minutes.
Lay the dough into a pie pan, cover the bottom with Apricot Jam (to taste) and Apricot (3).
Then decorate with strips of dough. Sprinkle some more sugar and bake in preheated oven for about 40 minutes.
Let the pie cool down completely then slice it and serve it up!