• Roll out gluten free pie crust and place in a 9-inch pie plate.
• If using my almond flour pie crust recipe, pre bake on 325º degrees F for 10 minutes.
• Fill a large bowl with cold water and 1 tablespoon lemon juice. Peel, core, and thinly slice apples. Add apple slices to lemon water to keep from browning while working.
• Drain the water from the apple slices. Heat a skillet over medium heat, and melt the coconut oil. Add the apple slices and maple syrup. Sauté the apple slices for 20-25 minutes, until they are very tender. The apples won’t cook long in the pie crust, so ensure they are fully softened.
• Remove the apples from heat. Add the arrowroot, lemon juice, cinnamon and salt, and stir to combine.
• Pour the apple mixture into the gluten free pie crust in an even layer.
• Top the apple pie filling with the crumble topping, if using.
• Cover the edges of the pie with a silicone pie shield. If you do not have one, use a strip of foil. Almond flour burns a lot faster than regular flour.
• Bake the pie for 30-35 minutes at 325º F. The apples will not bubble, like in a traditional pie recipe. The crust should start to brown. Watch the pie starting at 25 minutes and allow it to become golden, but pull the pie out of the oven before it over browns.
• Allow the pie to cool at least 30 minutes before cutting it into slices.

Crumble Topping

• Add the almond flour (or oats), walnuts, butter, cinnamon, and pinch of salt to a food processor bowl, and pulse until a crumbly texture forms.
• Add the maple syrup, and pulse 3-4 more times to combine. Set aside until ready to top apples.