Dutch Apple Pie Instructions: 

1. Prepare the crust as instructed. Pack the dough into a ball, then flatten into a disc. Wrap tightly and refrigerate for 1 hour.
2. Remove the pastry disk from the fridge and place it between two sheets of parchment paper. Roll into a circle about 11 inches in diameter and ¼ inch thick. Remove the top piece of parchment, then carefully transfer the dough to a 9-inch pie plate. Use the palm of your hands to press the crust into the plate, and ensure the crust is even throughout. Press together any breaks in the dough, then crimp or flute the edge with your fingers and trim any excess. Place in the refrigerator while you prepare the filling and topping.
3. Preheat the oven to 350°F. In a large skillet, toss the apples with the coconut or maple sugar, honey, lemon juice, arrowroot powder, cinnamon, nutmeg, allspice, and salt. Place the skillet over medium heat and simmer for 8 to 10 minutes, until a thickened syrup has formed. Remove from the heat.
4. Make the crumb topping: add the flour mix, maple or coconut sugar, and cinnamon to a bowl. Add the butter in 1 teaspoon increments, and use your hands to pinch the butter into the flour and sugar mix until it resembles coarse sand.
5. Pour the apples mixture into the pastry-lined pie plate, heaping them in the center. Top the apples with the crumb topping.
6. To make an egg wash, whisk the egg yolk and coconut milk together and brush it all over the outer rim of the crust. Place the pie on a baking sheet and bake for 35 to 40 minutes, until the apple syrup is bubbling and the crumb is golden brown.
7. Cool completely on a cooling rack, at least 6 hours. Serve warm with whipped coconut cream.

Basic Pastry Pie Instructions:

1. Combine the almond flour, arrowroot, coconut sugar, eggs, water and salt in a food processor. Process for 10 seconds, or until combined.
2. Add the palm shortening, spacing out where the tablespoons are dropped into the dough. Pulse 4 or 5 times, until pea-size bits of dough form.
3. Gather the dough into a tight ball and flatten it into a disk.
4. Wrap tightly and freeze for 1 hour.