Preheat oven to 375 ºF and make sure rack is in middle position.

For the crust, place the first five ingredients (almond flour - coconut sugar) in a food process and pulse 2-3 times until well combined. Then add in the egg yolk and butter and pulse an additional 8-10 times, quick pulses each time, then turn food processor on and let run until mixture begins to form dough.

Flatten dough into round circle on plastic wrap, add another layer of plastic and put in refrigerator for approximately 25-30 minutes.

Remove dough from refrigerator, discard plastic and paper, then add to buttered 9" pie plate and press the dough evenly along bottoms and side. Shape edges as desired. Put back in refrigerator for additional 20 minutes.

(Tip from Carrie's recipe: Place a piece of parchment on the bottom of the pie crust and cover with pie weights or oven safe glass dish.")

Bake for 12 minutes with the pie weights, then remove both weights and wax paper and bake an additional 8-10 minutes or until edges begin to lightly brown.

While the crust is refrigerating, melt the butter on the stove top in a large pot over medium heat. Add apples, coconut sugar, cinnamon and sea salt.

Cook apples, stirring every now and then, for 5 minutes or until the apples begin to release their juices. Next, pour coconut milk over apple mixture and continue to cook, continuously stirring, until apples are soft and liquid has thickened, about 5 minutes.

Once apples are cooking, begin preparing the topping. Add almond flour, coconut flour, arrowroot, gelatin and coconut sugar to the food processor and pulse 2-3 times. Add in butter and pulse 8-10 times, quick pulses, just like before. Then let the food processor run until the mixture creates a crumbly dough.

Prepare baking sheet with wax paper and spread crumbly dough out in even layer, bake for 10 minutes. Remove the baked crumbs from the baking sheet, add the pie crust (in pie plate) to the baking sheet (no wax paper), then add the cooked apple filling to the baked crust and top with hot crumbs. Tip: Add foil or pie shield over the pie edges to avoid burning them!

Bake for 10-12 minutes or until topping begins to turn golden brown, remove from oven, cool 20-30 minutes, then serve (preferably with salted caramel ice cream!)