Apple Pie

Add apples, coconut oil, coconut sugar, vanilla, cinnamon, and salt to a large heavy-bottomed saucepan and cover with a lid. Bring to a simmer.

Cook for approximately 15-20 minutes, stirring occasionally.

In a small bowl, add corn flour and a tiny drizzle of water. Mix to combine. Once mixed, add this cornstarch mixture to the simmering apple mixture in the saucepan. Stir well to incorporate it into the apples and their juices. This will help thicken the filling as it continues to simmer.

Mix gluten-free flour, coconut oil, and ground almonds together and add 200 mL of water. Mix until it forms a dough.

Preheat the oven to 175°C/350ºF.

Split the dough in half and place one half between two pieces of baking paper and roll out thinly.

Place it on the bottom of a pie dish, pressing up the sides, and use a fork to make holes in the bottom of your dough. Bake for 10 minutes until beginning to brown. (The goal here is to partially-bake the crust before you add the filling). Remove from the oven.

Transfer the apple mixture into the pie crust. Roll out the second piece of dough into a large circle and place it on top of the apples, pressing around the edges to seal.

Cut two small steam holes in the top crust with a knife.

Bake for 30 minutes or until it becomes a bit golden.

Allow it to cool slightly before cutting.