Preheat your oven to 355 degrees F (180 degrees C).
Start off by coring and chopping up the Red Apple (2) (keep the skin if you'd like).
Mix the apples with the Pecans (10), juice of the Lemon (1/2), Maple Syrup (20 gram) and Ground Cinnamon (1 teaspoon).
In a bowl add the Gluten-Free Oat Flour (25 gram), Kamut Flour (45 gram), Almond Flour (30 gram), Rice Flour (45 gram), Xanthan Gum (1 gram), All Natural Almond Butter (30 gram), Coconut Oil (30 gram), Coconut Sugar (2 tablespoon) and a splash of Almond Milk (to taste) for the crust and mix together until you get a smooth and soft dough. If too dry, add another splash of milk.
Divide the dough into 2 equal parts. Roll out one into a circle and lay it on a 20cm baking dish. Roll out the other to the same size and thickness.
Drop in the filling, then cover your pie with the second crust, sealing the edges together well. Using a sharp knife make some cuts on the top of the crust, then sprinkle with some Coarse Sugar (to taste).
Bake in the preheated oven for about 25-30 minutes.
Let the pie cool down completely, then serve it up or store it at room temperature for up to 3 days. Serve it up with some whipped cream or vanilla soy ice cream if you fancy.