In a bowl, combine flour, sugar, and salt.

Using a pastry cutter or fork, blend butter into flour mixture until small crumbs are formed and it is well incorporated.

Add in one egg, mixture will still be fairly dry.

Slowly add in water until ball starts to form and crust resembles dough.

Place in fridge for 30 minutes.

Add cored, peeled, and sliced apples to a bowl.

Pour lemon juice on top and mix.

Combine coconut sugar, cinnamon, nutmeg, and salt in a small bowl and pour onto apple mixture.

Stir until apples are completely coated. Let them sit while making crumble.

In a bowl, combine flour, coconut sugar, cinnamon, and nutmeg.

Using a pastry cutter or fork, blend in butter until crumbly and well combined.

All together

Preheat oven to 400F. Grease a pie dish.

Take your dough out of the fridge and place between two sheets of parchment paper.

Using a rolling pin, roll out to the size of your pie pan.

Peel off once side of parchment paper and place greased pie dish upside down on crust.

Flip it over and press down into dish, ensuring the crust is flat on the dish. If you want to pinch the edges of your crust for a design, now is the time to do so. You may have leftover crust (I did!).

Place apples into pie crust and stack them up high, they will shrink down during cooking.

Using your hands, press the crumble into the top of the apple mixture. You don't want to be able to see the apples.

Place pie dish on baking sheet in case of spillage.

Bake in a 400F oven for 35-40 minutes or until golden brown and bubbly.

Let cool completely before serving.

Store at room temperature for 3-4 days.