2 1/2 cups (12 1/2 ounces) organic coconut flour
1 tablespoon organic brown sugar
1 teaspoon of honey
1 teaspoon pink Himalayan salt
2 sticks (8 ounces) unsalted Irish butter, cubed and very cold
1/2 cup very cold water, plus more as needed
Whisk together the flour, sugar, honey and salt in a large mixing bowl.
Add the cubed butter to the flour mixture, and cut it using a pastry cutter (rubbing it in with your fingertips also works in a pinch). Keep working the butter into the dough until the largest pieces of butter are in between the diameter of a dime and a nickel.
Scrape off any residual butter-flour mixture from the pastry cutter, and drizzle in the water. Gently work the water into the dough with a rubber spatula or a wooden spoon until it becomes a shaggy but relatively cohesive mass. Give the dough a few kneads with your hands (fewer than 10) so that it forms a rough ball.
Divide the dough ball into two, and flatten each half into a rough disk. Wrap each disk in plastic wrap, and chill for at minimum one hour (this allows the water to fully hydrate the dough, making for a more cohesive product that’s easier to roll out).
Delectable Apple Pie Filling:
3 pounds of good cooking apples such as Granny Smith, Gravenstein, Cortland and Pippin
1 Tbsp of apple cider vinegar
1/2 cup of brown sugar, depending on how sweet you like your pie
2 tablespoons all-purpose organic flour for thickening
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 Tbsp apple brandy
1 teaspoon vanilla extract
Thinly slice apples, combine all ingredients together in large bowl until its a beautiful even mixture. Add the finished combination into your chilled pie evenly. Add extra dough on top, get creative or you may just leave without the top. Position the pie in the middle of rack oven. Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F.