2 1/2 Cups All-Purpose Flour
1 Teaspoon Salt
1 Cup Unsalted Butter, chilled
1/4-1/2 Cup Ice Water
6 Granny Smith Apples, Peeled and Sliced
1/3 Cup Coconut Sugar
1/3 Cup Justin’s Maple Almond Butter
1 Tablespoon Flour
1 Teaspoon Cinnamon
1 Tablespoon Lemon Juice
Preheat oven to 450F (232 C) degrees.
For the crust, whisk flour and salt in a large bowl. Dice butter into small cubes. With a pastry blender or forks, cut in butter until mixture resembles coarse meal. Slowly add ice water and work with hands until dough comes together. Add more ice water, one tablespoon at a time, until dough is no longer crumbly. Do not overwork. Divide dough in half, wrap separately in plastic and refrigerate at least 30 minutes.
To make the filling, mix apples, sugar, Maple Almond Butter, flour, cinnamon and lemon juice in a large bowl until well combined. Set aside.
To assemble to pie, roll each ball of dough on a floured surface into two 14-inch (36 cm) rounds. Carefully place one half in the bottom of a pie dish and press into edges.
Pour apple pie filling onto pie crust and spread evenly. Top filling with remaining dough, either as one piece or sliced into strips to form a lattice. Crimp edges to seal.
Bake pie at 450 (232 C) for 15 minutes. Lower temperature to 350 (177 C) degrees and bake an additional 30-35 minutes until done, covering the crust with aluminum foil as needed to prevent burning.