Place the arrowroot, almond flour, coconut flour, coconut sugar, and sea salt together in a large bowl

Whisk them together until evenly incorporated.

Pull the chilled and cubed butter out of the refrigerator.

Quickly toss the butter in the dry ingredients.

Pour the dry ingredients and butter onto a clean countertop or marble pastry board.

Using your cold rolling pin, start to roll the butter into the dry dough.

Keep rolling and folding more flour over the butter until all the butter is pressed into long, very thin sheets. It will look very crumbly and not well incorporated – this is how you want it.

Gather the dough up, place it back in the mixing bowl, and refrigerate for 30 minutes further – this helps keep the butter firm.

Take the dough from the refrigerator and create a small cater in the center. Crack the cold egg into the middle of the dough.

Quickly mix the egg into the dough until it’s incorporated, but still shaggy. Place it (plus your rolling pin) back in the refrigerator to chill for an additional 30 minutes.

To roll the dough out, dust a sheet of wax paper with a generous amount of arrowroot flour. Place the dough in the center.

Using the palm of your hand, press the dough into a 2” thick disk and then dust with more flour.

Cover it with an additional sheet of wax paper and then, using your cold rolling pin, roll the dough out into a ¼-inch thick sheet.

If the dough cracks as you roll it out, just pinch the tear together.

And then press down to flatten the mend.

Try to roll it out into a rough circular shape.

To lay the dough in a pie pan, slide a baking sheet under the bottom sheets of wax paper so that the dough is sitting on top.

Having buttered the inside of your pie pan, lay it face-down centered on the dough.

Flip the baking sheet and pie pan over so that the pie pan is right-side up. Pull the baking sheet and wax paper away (slowly) and then guide the dough down into the pan.

Mend any breaks with additional dough and trim the edges to your liking.

Toss the apples, lemon juice, lemon zest, coconut sugar, cinnamon, nutmeg, and sea salt together in a large bowl. Let them macerate (sit still) on the countertop for 30 minutes – 2 hours.

When the apples are finished, strain the apples away from the liquid that has collected at the bottom of the bowl. Pour this liquid in a small sauce pan and cook over medium heat to reduce for about 10 minutes, or until it thickens some.

Meanwhile, toss the apples with the 2 tablespoons of arrowroot. When the drippings have thickened, pour it over the apples and stir to incorporate.

Pour the apples into the pie crust and spread out until you have an even thickness.

For the crumble topping, combine all the dry ingredients into a large bowl. Using your hands, massage the softened butter into the dry ingredients so that it starts to form a crumbly texture. Sprinkle it evenly over the top of the pie.

Bake on the very bottom rack of the oven at 425 F. Set the timer for 30 minutes and then carefully place a sheet of foil over the top of the pie (this helps to keep the edges from over-browning) and bake for an additional 15 minutes.

Let the pie cool completely (4 hours will do) before serving. Top with coconut whipped cream.

Combine all the ingredients in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.

Store refrigerated until ready to serve