Preheat the oven to 350 degrees F.

Peel and slice the apples into ¼-inch slices. Stir together the apple slices, maple syrup, flour, lemon juice, cinnamon, allspice, and nutmeg until combined. Add the apples to a large skillet and cook over low heat for 5-10 minutes until the apples start to soften and filling thickens and it's not runny any longer. Don't overcook-this is just for a more flavorful, juicier pie.

While the apples are cooking, grease a 9-inch pie plate. In a large bowl, whisk together the flours, sugar and salt. Add both the coconut oil and butter and knead the dough with your hands or a pastry cutter. Continue to gently knead until your pie dough can roll into a ball, DON'T OVER KNEAD– it will result in a tough pie crust. If the pie crust is too dry, you can add 1 tablespoon of water at a time until it sticks together.

Reserve ½ cup of pie crust for the topping. Press the pie dough into the sides of the pie plate first, not too thin, and then press the remaining pie dough into the bottom of the pie plate. Press the dough together and mold until it looks smooth. Flute the edges if desired by molding the dough around your bent finger.

Spoon the apple filling into the crust and then crumble the remaining dough evenly over top of the apples. Sprinkle with coconut sugar if desired.

Tip: gluten-free pie crust doesn't brown so it might be hard to tell when it's becoming over-baked. To help, you can brush the edges of the pie crust with plant milk, coconut oil, or vegan butter.

Bake for 20 minutes then cover the pie with foil and then continue baking the pie for 20-25 more minutes.

Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. This allows the filling to set and makes for easier slicing.
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Cover and store leftover pie at room temperature for up to 2 days.