Make the crust:

1. Preheat oven to 350F.
2. Place the almond flour, butter, agave, egg, and salt in a large bowl.
3. Use your hands to fold all the ingredients together, squeezing the butter to incorporate it into the dough.
4. Grease a pie dish with butter or your favorite cooking spray.
5. Use damp hands to press the crust into the pie dish.
6. Once you get the crust evenly pressed into the bottom and sides, you can crimp the top edges with your fingers or press it with a fork.
7. Bake the crust for 10 minutes and then pull it out of the oven and set aside until the filling and topping are ready.

Make the filling:

1. While the crust is baking, peel and slice the apples. You want to make thinner apple slices, about 1/4 – 1/8 inch thick.
2. In a large bowl, whisk together the coconut sugar, arrowroot flour, cinnamon and salt. 
3. Add the apple slices to the bowl and use a rubber spatula to fold until the apple slices are coated with the cinnamon-sugar mixture. Set aside.

Make the crumble topping:

1. Place the almond flour, butter cubes, and agave nectar in a large bowl. 
2. Use your hands to fold all the ingredients together, squeezing the butter to incorporate it into the crumble. Once you get a crumbly mixture, set aside. 

Assemble and bake:

1. Transfer the apples into the pie crust and top with the crumble. 
2. Cover the pie with aluminum foil and bake for 30 minutes, removing the foil for the last 10 minutes.
3. Allow the pie to come to room temperature for 3 – 5 hours before cutting into it.
4. Top with ice cream and whipped cream if desired!