Step 1

In a food processor mix the flour, sea salt and sugar until combined. Thermomix 5 seconds, speed 4.

Step 2

Add the butter and process until it comes together in a coarse crumb (you can also do this by hand by rubbing the butter into the flour mix). Thermomix 10 seconds, speed 6.

Step 3

Add the egg yolk and process until the dough starts to come together. If it is still a little dry, add the water tablespoon by tablespoon. If you are not using the egg yolk, you’ll just need extra water. Thermomix 10 seconds, speed 6,  then 30 seconds, wheat symbol (to knead).

Step 4

As all whole flours are slightly different in their consistency/texture, you will need to judge how much water is needed yourself for all types of pastry. The consistency you are after is that the dough should easily come together in a firm, slightly sticky ball (but not stick to your hands or the bowl). If your kitchen is hot (during summer) you will need to work quickly to roll and assemble the pie. If your pastry cracks when you roll it, it needs more water (it's too dry).

Step 5

Roll ¾ of the dough into one ball and the other ¼ into another and wrap in parchment (baking) paper. Rest in the fridge for at least 30 mins or until needed. You can skip this if your kitchen is cool (like in winter).

Step 6

In a large bowl mix together the maple syrup, arrowroot and spices. Add in the apples and butter/ coconut oil and toss really well so they are evenly coated.

Step 7

Pre-heat your oven to 200°C / 400°F (fan-forced)

Step 8

Grease a pie pan well (a small cake tin works well too). Roll out the larger ball of dough between two pieces of baking paper into a circle to fit your pie pan, making sure there are no holes on the base. Trim the edges and add any extra pastry to the smaller ball.

Step 9

Pop this in the fridge whilst you roll and cut the pastry top.

Step 10

Roll out the extra dough and cut into shapes. Place the filling in the shell. Arrange the pastry shapes to cover the fruit.

Step 11

Bake 170°C / 375°F (fan-forced) for 40-50 minutes. If the pastry seems to be browning too fast, cover it with baking paper.

Step 12

To cut the pie into very neat, crumb free portions, you will need to chill it, cut and then re-heat to serve.

Step 13

Otherwise, dig in and enjoy.