You will Need Two Pie Tins 6 inches! Vegan Pie Crust 1Tbsp vodka, cold (I know, odd right?!) 1/4 cup cold iced water 3cup gluten free plain flour mix 200g coconut oil, soften and cut to 1 cm pieces 5g teaspoon sugar 5g salt IN a food processor, mix all dry ingredients. Add in coconut oil pieces and blend on pulse for 5 rounds. Add all vodka and pulse once. Add water in slowly, one tablespoon at a time, until it just comes off the sides of the food processor. Turn out the mixture on to a cold surface. Using your hands quickly pat the dough together to form a disc. Wrap in plastic and fridge for 1 hour. Crumble 1/4cup brown sugar 2Tbsp large granulated coffee sugar 1/4 cup rice flour 1/4 cup buckwheat flour 2g baking powder 2g xanthan gum 2g salt 10g almond meal 1/2 cup coconut oil, soften to 1 cm pieces In large bowl cream brown sugar and coconut oil until well mixed and lightly whipped. Use your stand mixer or hand electric whisk Combine flours, gum, nut meal, salt and baking powder in a large bowl, Shift in another bowl Add flour mix to coconut oil mix and stir to combine with a knife. Add large coffee sugar. Once it forms a dough, wrap in a plastic wrap and fridge till hard, about 10 minutes. Apples filling 3 apples, peeled, cored and sliced to 2mm 1 lemon zest and reserved 2 tsp. lemon juice 2 Tbsp brown sugar 1Tbsp water cinnamon ground to taste Almond meal as needed Over medium to low heat in large heavy based sauce pan, bring to boil all ingredients. Once boiling turn down the heat to a simmer and cook for a further 15 minutes to till tender and liquid is reduced Assembly Take out your pie crust, crumble block and apples. Pre heat oven to 180C. Roll out pastry to 4mm thick between two pieces of baking paper. Flour your rolling pin well and roll up the pastry loosely around the rolling pin. Over a pie tin of your choice (I used two 6 inch pie tins); roll the pastry down to cover the whole tin. Gently shake your tin and tap to work the pastry down the sides of the tin. Press in the corners and trim the excess off the sides. Fridge for 30 minutes. Place blind baking beans on a cover of baking paper over the unbaked pie crust. Bake for at 180C for 10-15 minutes until just blonde. Remove beans and allow to cool. While that is chilling on a course grater, grate your crumble topping and increase the oven to 200C Place the pie tin on a baking sheet. Add your apple filling, layer the pieces carefully and almond meal then top with a generous amount of crumble. Bake in preheated oven (200C) until the topping is golden brown and crisp. Serve warm.