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Preheat oven to 375 degrees F (190 degrees C) and make sure rack is in middle position.
For the crust, place the
Almond Flour (2 cups)
Coconut Flour (3 Tbsp)
Sea Salt (1/2 tsp)
Gelatin Powder (1/2 tsp)
Coconut Sugar (2 Tbsp)
in a food process and pulse 2-3 times until well combined. Then add in the
Unsalted Butter (1 cup)
and pulse an additional 8-10 times, quick pulses each time, then turn food processor on and let run until mixture begins to form dough.
Flatten dough into round circle on plastic wrap, add another layer of plastic and put in refrigerator for approximately 25-30 minutes.
Remove dough from refrigerator, discard plastic and paper, then add to buttered 9" pie plate and press the dough evenly along bottoms and side. Shape edges as desired. Put back in refrigerator for additional 20 minutes.
Bake for 12 minutes with the pie weights, then remove both weights and wax paper and bake an additional 8-10 minutes or until edges begin to lightly brown.
While the crust is refrigerating, melt the
Unsalted Butter (2 Tbsp)
on the stovetop in a large pot over medium heat. Add
Granny Smith Apples (3)
Honeycrisp Apples (4)
Coconut Sugar (1/4 cup)
Ground Cinnamon (1/2 tsp)
Sea Salt (1/8 tsp)
Cook apples, stirring every now and then, for 5 minutes or until the apples begin to release their juices. Next, pour
Light Coconut Milk (1/2 cup)
over apple mixture and continue to cook, continuously stirring, until apples are soft and liquid has thickened, about 5 minutes.
Once the apples are cooking, begin preparing the topping. Add
Almond Flour (1 cup)
Coconut Flour (2 Tbsp)
Arrowroot Starch (1 Tbsp)
Gelatin Powder (1/2 tsp)
Coconut Sugar (1/2 cup)
to the food processor and pulse 2-3 times. Add in
Unsalted Butter (1/3 cup)
and pulse 8-10 times, quick pulses, just like before. Then let the food processor run until the mixture creates a crumbly dough.
Prepare baking sheet with wax paper and spread crumbly dough out in even layer, bake for 10 minutes. Remove the baked crumbs from the baking sheet, add the pie crust (in pie plate) to the baking sheet (no wax paper), then add the cooked apple filling to the baked crust and top with hot crumbs.
Bake for 10-12 minutes or until topping begins to turn golden brown, remove from oven, cool 20-30 minutes, then serve and enjoy.
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