Ingredients

How-To

For the Pie Dough:

Mix the flour blend, sugar, and salt in a large bowl. Using a fork or pastry cutter, cut in the coconut oil, until the oil chunks are the size of peas. Gradually pour in the water, 1 tablespoon at a time, until you get a firm dough. It should not be sticky, but it should hold together well. You may not need all of it, depending on the temperature of your kitchen.

Separate the dough into two pieces, one comprising 2/3 of the total and the other 1/3 of the total. You'll have two pieces, one twice as big as the other.

Grease a 9" cast iron skillet well with coconut oil or your favorite non-stick spray or other fat.Roll your larger piece of the dough about 1/8" thin, and carefully drape the dough on the inside of the cast iron pan. Do not yet trim any overhang. Set aside.

For the Apples:

In a small dish, whisk together the cornstarch and water until combined. Set aside.

In a small saucepan, melt the butter/oil over medium low heat. When melted, add the Hungry Harry's Flour Blend, whisking to thicken.

Whisk in cornstarch/water mixture, and all remaining ingredients except the apples. Cook while whisking for 1 minute, bringing the mixture to a boil.

To Assemble and Bake:

Fill the pie with the apples, layering them carefully, piece by piece. You want to create a firm structure on the inside rather than just dumping them all in - layering is key. Try to create one layer going one way, then the next layer pointing the other way.Set your pie aside. Lay a sheet of parchment paper down and dust with more Hungry Harry's Flour. Roll your 1/3 of dough 1/4" to 1/8" thick. Cut into 1/4" strips. Carefully layer in a crosshatch pattern over the pie filling.

Bake at 400 for 20 minutes, allowing your top crust to get nice and toasty. Cut down the oven to 350, cover the pie with foil, and bake for another 40 minutes, until the apples are soft.

Cool for 30 minutes on the countertop before slicing and serving.