Ingredients

For the filling:

• 6 medium to large apples (7-8cups or about 2.5 lbs) peeled and thinly sliced (I like using a mix of sweet and tart like Honeycrisp or Gala and Granny Smith)
• 1 tbsp fresh lemon juice
• ½ cup cane sugar
• 3 tbsp whole wheat pastry flour or all purpose flour
• 1 ½ tsp cinnamon

For the crumb topping:

• ¾ cup whole wheat pastry flour or all purpose flour
• ⅓ cup chopped pecans (can omit for nut-free)
• ⅓ cup coconut sugar
• ¼ tsp fine sea salt
• 1 tsp cinnamon
• ⅓ cup refined coconut oil (not melted)

Instructions

1. Preheat oven to 425F and spray a 9-inch pie pan with cooking spray.
2. Combine crust ingredients in a mixing bowl. You can roll out dough on a lightly floured surface into a large round or press dough ball directly into pie dish so it covers the bottoms and sides.
3. Combine filling ingredients in a mixing bowl. Place in unbaked pie crust, leaving any extra juice in the bowl.
4. In a separate mixing bowl, make crumble by mixing together flour, pecans, coconut sugar, salt, and cinnamon. Add coconut oil and use your fingers to combine until you reach a sandy, crumbly texture. It will look dry. Top apples with crumble, patting it down onto the pie. If your pie is super full, you can place it on a baking sheet.
5. Bake pie for for 15 minutes at 425F. Loosely cover pie with foil to prevent crust from burning, then reduce heat to 350F and bake for another 45-55 minutes. You can poke the center of the pie to make sure the apples are fully softened.
6. Let pie cool completely on a wire rack (3 hours) before slicing so the juices firm up. Store any leftovers loosely wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days.