Adapted from Smitten Kitchen

For Filling:
3 medium Granny Smith apples
4 large McIntosh apples
1 tablespoon juice and 1 teaspoon zest from 1 lemon
3/4 cups maple syrup
2 tablespoons coconut flour
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Optional: 1 egg white, beaten lightly

For Crust:
4 cups millet flour
9 tablespoons coconut oil
1 teaspoon sea salt

2 tablespoons maple syrup
10-15 tablespoons ice water

Place flour, salt in food processor. Pulse to combine. Add solid coconut oil and and syrup, pulse until mixture is crumbly and sticks together. Pulse in ice water until the dough holds together well. (It’s fine if you still have a lot of crumbs.) If necessary, add more water until the texture is right.

Turn dough onto a clean, dry surface that has been dusted with flour. Work the dough just enough to form two disks, do not over-knead. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.

Remove one disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. (If left in fridge overnight, allow to sit until soft enough to roll, up to 2 hours.) Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer disk  to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. (If dough breaks apart, that’s ok. Just place it into the pie pan and use your fingers to press the dough flat into the pan and up to the edges. It’ll still come out great!) Leave dough that overhangs lip of plate in place; refrigerate dough-lined pie plate and cover disk. Refrigerate.

Adjust oven rack to lowest position and heat oven to 500°F.

Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice and zest. In a medium bowl, mix 3/4 cup syrup, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.

Remove second piece of dough and roll out to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Squeeze edges to form a pretty puckered pattern. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Optional: Brush egg white onto top of crust and a little bit of maple syrup.

Place pie on baking sheet and lower oven temperature to 425°F. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 375°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer.

Transfer pie to wire rack; cool to room temperature, at least 4 hours.