- 1 1/4 cup blanched almond flour (I use THIS brand)
- 1/2 cup tapioca starch (like this)
- 1 tbsp coconut sugar (like this)
- 1/4 tsp unrefined salt
- 1/2 cup butter (1 stick) or ghee, cold and chopped into small chunks
- ice water
- 3 apples, peeled, cored, and sliced into 1/8 inch slices
- 1 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1 egg yolk
- extra coconut sugar for sprinkling (optional)
- 1 tbsp butter or ghee, chopped into small pieces
- 1 tbsp honey
- TO MAKE THE CRUST: Pulse together almond flour, tapioca, coconut sugar, and salt in food processor. Add 1/2 cup butter/ghee and pulse until mixture resembles a very coarse flour. Then add ice cold water, 1 teaspoon at a time, and pulse until dough begins to stick together. (I use 2-3 teaspoons.) Form dough into a flat disk, dust with a bit of tapioca flour, and place in between 2 pieces of parchment paper. Place in fridge to chill for at least 2 hours.
- Preheat oven to 350’F.
- FOR FILLING: Once crust is chill, prepare the filling by combining sliced apples, coconut sugar, and cinnamon in a mixing bowl. Toss to combine.
- Whisk egg yolk in a small bowl and set aside.
- TO ROLL OUT DOUGH: Remove dough from fridge and gently roll out between the 2 pieces of parchment paper into a 10 inch round disc. Place crust onto large baking sheet.
- Arrange apple slices in the center of dough, leaving about an inch and half of crust on the outside. I like to make an overlapping spiral but feel free to arrange in any way that makes you happy.
- Gently fold over the dough over the apples,lifting the parchment paper along with the dough as your guide. Pleat the dough nicely over the apples as you go. Then lightly brush the crust with egg yolk and sprinkle on just a bit of optional coconut sugar to make the crust pretty.
- FOR GARNISH: Sprinkle the remaining chopped tablespoon of butter/ghee over the apples and drizzle with one tablespoon of honey.
- Bake for 40-45 minutes, until crust is golden and apples are tender. Remove from oven, and using parchment paper, transfer to cooling rack to cool. Serve slightly warm or room temperature. Cut into small wedges and enjoy!