Directions

For the Crust:

• Start by combining the dry ingredients - baking mix, tapioca, Himalayan pink salt, coconut sugar
• Next add in ghee and egg and use a spoon to combine the mixture and then with the help of your hands form a firm dough out of the mixture
• Take the 9inch baking pie pan and grease it generously with coconut oil
• Pull apart approximately 3/4th portion of the dough and flatten it on the baking pan with the help of your hands or the bottom of a glass to form a flat crust base on the pie plan
• Make sure that the dough is evenly spread throughout the pan and is not concentrated too much in one area
• Cover the pan with a plastic foil and put it in the freezer for 30 mins
• Now take the remaining dough and spread it with your hands on a piece of a parchment paper
• Cover it with another parchment paper and use a rolling pin to flatten it out
• Continue to flatten as much as the dough allows
• If you feel it is getting sticky use a little tapioca flour to spread on the flattened dough and continue spreading further
• Once done cover it with the parchment paper and put this in the freezer along with the pie crust for 30 minutes

For the pie filling:

• Peel the apples and cut them into vertical thin slices (make sure you get rid of the seeds)
• Heat a skillet and pour 2 tablespoons of ghee once adequately hot
• Add in the sliced apples and stir well to coat them with ghee
• Next add in cinnamon powder, maple syrup, vanilla extract, coconut cream and tapioca flour
• Stir well to combine everything
• Cook for 5-7 minutes until the apples are a little tender (make sure you don’t overcook the apples)
• Turn off the stove and add in 1 tablespoon of apple cider vinegar
• Set aside to cool for 10 minutes
• Preheat the oven to 350 degrees
• After 30 minutes remove the pie plate from the freezer and spoon in the apple pie mixture over it – spread evenly and set aside
• Remove the flattened dough and using a long sharp knife slit across multiple thin long vertical strips to create a checkered pattern
• Place the vertical slits first vertically and then horizontally to create a checkered pattern on top of the apple filling
• If you dont want to do a checkered pattern gently lay whole of the frozen flattened dough on the apple mixture and clean out the corners
• If your dough breaks in the process, go back and fix the dough with the help of your fingers
• Bake the pie pan in the oven for 30 minutes
• Remove and let cool 
• Enjoy!