Step 1

Make the crust: In a large bowl, combine the flour, sugar, and salt.

Step 2

Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.

Step 3

Gradually add the ice water and mix just until the dough can be pressed together.

Step 4

Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.

Step 5

Preheat the oven to 350˚F (180˚C).

Step 6

Make the filling: Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups (200 G) of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.

Step 7

On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork

Step 8

Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust

Step 9

Bake for 1 hour, until crust is starting to turn golden brown.

Step 10

Let cool for 10 minutes, then slice and serve.

Step 11

Enjoy!