Before beginning, measure out the coconut oil and place it in the fridge to harden. To make the crust, combine flour, coconut oil, and salt in food processor. Pulse until crumbs form. Slowly add water until dough pulls together. Pull dough from food processor and split in half (one half will be the crust, and one half will be a lattice top). Shape the dough into 2 discs, wrap with plastic, and place in the fridge for 30 minutes. Once the dough has chilled, roll out each piece to be slightly larger than a pie plate. Place one of the rolled dough halves and place in the pie plate, using your hands to form to the shape of the plate. Return to the fridge to chill for an additional 30 minutes. For the lattice top, use the other dough half to cut strips & and place these back into the fridge to cool on a cookie sheet. Preheat oven to 425 degrees. Core, peel and slice the apples. Toss apples with sugar, GT’s KOMBUCHA Pink Lady Basil, arrowroot or cornstarch, cinnamon, nutmeg and cloves until well coated. Remove pie crust from the fridge and pour the coated apple filling over crust. Cover the pie with the lattice crust strips, alternating direction to create a weave. Place pie in the oven for 25 minutes. Turn the oven down to 375 degrees, and bake for 45-50 minutes longer, or until the filling is bubbling and crust is brown. Cool on a wire rack fully before slicing. Enjoy!
