Cinnamon-spiced apples, cooked down until soft and glossy, get spooned into a tender almond flour crust that presses easily into the pan without any fuss over rolling pins. The filling thickens up beautifully with a touch of arrowroot and a bright squeeze of lemon, so every slice holds together instead of sliding apart. You've got options on top, too — weave a full second crust with a few steam slits, or go rustic and scatter crumbled dough over the filling for a craggy, golden finish. Either way, that top gets brushed to a deep amber sheen before it bakes low and slow until the whole kitchen smells like warm ginger and nutmeg. Let it rest on the counter before cutting in; the filling sets up just enough to give you a clean slice with all that spiced apple still glistening. It's a comforting, from-scratch dessert that fits right in on a vegetarian table.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with coconut oil.
Make the crust: In a large mixing bowl, stir together the almond flour and salt. Add the melted coconut oil, maple syrup, egg, and vanilla extract, and mix until a cohesive, slightly tacky dough forms.
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