Filling
4 tart apples and 4 sweet apples sliced
1/2 c. coconut sugar (add 1/4 c. more if like sweeter)
1/2 c. raw honey
2 T. lemon juice
2 t. arrowroot powder
1/2 t. salt
2-2 1/2 t. pumpkin spice

Crumble
1/2 c. melted butter
1 1/4 c. almond flour
1/3 c. coconut flour
1/2 c. arrowroot powder
2-2 1/2 t. pumpkin spice

Crust
1 c. almond flour
1/2 c. coconut flour
1/2 c. arrowroot powder + some for dusting
1/2 t. salt
1/2 c. cold butter cubed
1 egg

INSTRUCTIONS:
Crust
Add all the crust ingredients to a food processor and mix til pea like bits start to form. Take out and form into a ball and put in saran wrap and wrap tightly. Flatten a little and put in fridge for 30 mins to 1 hour.

Filling
Peel, core and slice apples and place in a large bowl. Add lemon juice and mix, then add the rest of the ingredients and mix til combined. Put to the side.

Crumble
In a separate bowl mix all the dry ingredients and mix. Then add the melted butter and mix with your fingers to make crumbles, or til dry ingredients are absorbed. Add more butter if there are any dry particles left.

Assembly
On a piece of parchment paper, sprinkle arrowroot powder on the paper. Put the crust on the paper and sprinkle more powder lightly on top. Add another piece of parchment paper on top of the crust and roll out to a circular shape about 1/8″ thick. 

This part gets tricky. Take the top paper off and pick the crust up from the bottom paper. Nicely flip the dough gently into a deep dish pie pan. If it cracks or brakes, repair and fill in. 

Add the pie filling to the crust. Then take the crumble and sprinkle evenly over the filling, til it covers it entirely. Make more crumble if not covered.

Place on a cookie sheet and bake for 45 mins to 1 1/2 hours. Put tin foil over the top for first 30 mins then remove. Add again if crumble and crust start to burn. Cook until bubbling and thick, and apples are cooked.