Classic apple pie recipe

Ingredients

• 4 (500 g) sweet apples
• 1 tablespoon coconut oil
• 2 tablespoons brown sugar
• ¾ teaspoon cinnamon powder
• ¼ teaspoon ginger powder
• 1 tablespoon almond butter

• 1 cup (125 g) whole wheat flour
• 1 cup (125 g) all-purpose flour
• 2 tablespoons brown sugar
• 1 pinch of salt
• ⅓ cup (65 g) coconut oil + more for brushing the top
• 6 tablespoons ice water

1. Preheat the oven to 400°F/200°C.
2. Peel the apples, cut into quarters, remove the core, and cut each quarter into four slices. Heat the coconut oil in a large pan and add in the apples, sugar, cinnamon, and ginger powder. Stir until the apples are coated evenly. Let them cook for about 2 minutes on medium to high heat, then reduce the heat to a simmer and let the apples cook further, for about 10 minutes, with the pan lid on.
For Crust
3. Add the whole wheat flour, all-purpose flour, brown sugar, and salt in a food processor. Pulse to combine. Add the coconut oil tablespoon by tablespoon and pulse in between. Once the coconut oil is used up, add the ice water by the tablespoon and pulse in between. The dough should stick together if you pinch it between two fingers. You might have to add a bit more water to achieve that.
4. Divide the crust into two parts and roll it out onto parchment paper. Transfer the first layer of the crust onto a 7½-inch (19 cm) tart pan.
5. Mix the almond butter into the apples and transfer the filling into the baking pan with the crust.
6. Roll out the second crust and add it on top. Pinch together the edges. With a knife, make 4 incisions on the top crust to let the filling breathe while baking.
7. Bake the pie for 30 to 35 minutes in the oven. Brush the crust twice with coconut oil, approximately 1 minute before taking it out of the oven, and again after baking for a nice glossy finish.
8. Allow the cake to cool off before digging in. Sure, warm pie is great, but this classic apple pie is even better the day after. Store it in the fridge for up to 2 days.