1 1/2 cups blanched almond flour, divided
3 tbsp coconut flour
1 cup solid coconut oil, divided
7/10 cup plus 1 TBSP arrowroot flour, divided
1/4 cup plus 4 TBSP maple syrup, divided
1/4 tsp fine grain sea salt
1 large egg
6 large apples, peeled and chopped
1 tbsp lemon juice
1 tsp pure vanilla extract
3 tsp cinnamon, divided
1 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
3/4 cup pecans, chopped


Preheat the oven to 400?F and have a 9-inch pie plate ready.
Add 1 cup of the almond flour, the coconut flour, 1/2 cup of the coconut oil, 2/3 cup of the arrowroot flour, 2 tablespoons of the maple syrup, and salt to a food processor. Combine until thick crumbs form. Add the egg and pulse until doughy. Wrap the dough in a plastic wrap and form it into a disc shape. Chill the dough while you prep the filling.
In a large bowl, toss the apples with lemon juice. Add the vanilla, 1/4 cup maple syrup, 2 teaspoons of the cinnamon, the ginger, allspice, nutmeg, and the remaining tablespoon of arrowroot flour. Set in the refrigerator while you prepare the crumb topping.
For the crumbs, mash the remaining 1/2 cup almond flour, 1/2 cup coconut oil, 1 teaspoon of the cinnamon, and 2 tablespoons of the maple syrup together with a fork until it forms a crumbly texture. Stir in the chopped pecans. Set in the refrigerator.
Remove the dough from the fridge and roll it into a 12 inch circle between 2 sheets of parchment paper. If it sticks, sprinkle some arrowroot flour on each side. Place the dough into the pie pan and press evenly onto the bottom and the sides. Add the apple filling and sprinkle evenly with the crumb topping.
Set the pie pan over the baking sheet, and cover the pie with aluminum foil. Bake for 20 minutes, then reduce the temperature to 375?F and bake for another 30 mins.
Let the pie cool 2-3 hours before serving. Enjoy!