Instructions

1. Preheat oven to 350F.
2. First, make the crust. Whisk together one egg, ghee (coconut oil or butter works), sea salt, and almond flour.
3. Chill in the fridge for 10-20 minutes.
4. Press the crust into the pie pan.
5. Once you get the crust molded as you want (sometimes damp hands are the best for this), beat the second egg in a bowl and brush the inside and edges of the pie with it.
6. Bake the crust for 10 minutes.
7. While the crust is baking, peel and slice the apples. You want to make thinner apple slices.
8. Bring a small pot of water to a boil and steam the apple slices for about 3 – 5 minutes, stirring frequently. I’m someone that like their apple pie pretty mushy (in the best way), so if you like a crunchier apple pie, you can skip this step.
9. When the apples are done steaming, transfer to a colander lined with a clean, thin dishtowel to soak up excess liquid.
10. In a separate pot, bring the coconut milk and coconut sugar to a boil.
11. Once it’s boiling, turn down the heat and keep it simmering, whisking frequently.
12. After about 10 minutes, the coconut mixture should look caramel-y and delicious.
13. Add the cinnamon, vanilla, and sea salt.
14. Pour about 1/3 a cup of the caramel mixture (just eyeball it) into a large bowl.
15. Use the dishtowel to press out any excess water from the apples and transfer them to the large bowl with the caramel.
16. Toss the apples so they’re coated.
17. Arrange the apples in the center of the pie crust. I tried to make them as pretty as possible, but feel free to just dump them and spread out without thinking of aesthetics.
18. Pour the remaining caramel from the saucepan on top of the apples and bake for 30 minutes.
19. If you eat the pie immediately out of the oven, or shortly thereafter, the caramel may be a bit liquid-y.
20. I got the best results when I waited an hour or more after it was finished baking so the caramel could set and congeal.
21. Top with vanilla ice cream, whip cream, whatever you like!