Prep and refrigerate the pie crust

1. Start by making the pie crust. You can do this about an hour before baking or as far out as a couple days before baking. I made mine the night before.
2. Make sure your butter is VERY cold, and has been stored in the refrigerator. You don’t want it room temperature. Remove from the refrigerator, slice the butter into cubes, place in a small bowl, then place in the freezer for a few minutes while you follow the next two steps.
3. Also put about 1/2 cup of water into a small bowl and add ice.
4. Set up a food processor, Then add the the flour, coconut sugar, and salt and pulse until well combined.
5. Add the cold butter and pulse until it is beaded and incorporated – about 30 pulses.
6. Add the apple cider vinegar and the ice cold water (just scoop water from the ice water bowl). Pulse until combined and it forms a moist but crumbly dough, about 15-20 pulses. Test it by pinching some of it between your fingers. It should easily stick together. If it’s too dry, add 1/2 Tbsp of ice cold water at a time until it sticks. (you do NOT want it sticking to your fingers, just to itself – if it sticks to your fingers then it’s too sticky, add a bit of flour if this is the case).
7. Flour a clean surface and dump the dough onto it, mold it into a flat disk about 13-14 inches wide, then place it on a plate, tightly cover, and refrigerate for at least 30 minutes (or if you want to prep it 1-2 days ahead of time, then don’t roll it out completely quite yet, just roll into a small, thick disk (1/2″ or so) and place in an airtight bag and refrigerate up to two days)

Assemble and bake the pie

1. Once ready, preheat the oven to 350ºF. 
2. Make the pie filling by mixing together the filling ingredients in a large bowl until well combined. Set aside. 
3. Working fairly quickly (you don’t want the crust at room temp for too too long), place the rolled out crust into the pie dish. Fold the excess edges of the dough under itself to create a thicker crust around the edges. Fix any cracks by squeezing the dough together in the cracked areas. For any areas that have a ton of excess dough, either trim it off or transfer it to an area that is thinner. Create pattern of your liking with the crust, whether with a fork or by pinching it to create a fluted pattern. 
4. Pour the filling into the prepared pie crust and smooth out the top.
5. Bake for 50-60 minutes, until the center is no longer jiggly. At the 20 minute mark, add a pie shield or aluminum foil around the edges of the crust to prevent it from browning too much / burning.
6. Let the pie rest for at least one hour before serving.

How to store the pie

1. To store it: Cover it and store it in the refrigerator once it cools completely, do not store at room temperature. Eat within 3-4 days.
2. Please leave a review on this recipe if you made it! I would love to hear your feedback and the engagement on my website is super helpful. Thanks in advance!!