Preheat oven to 175 deg fan.
To make the pastry, put the coconut palm sugar, gluten free flour, xantham gum and pink salt into a bowl and mix together. Mix in the vegan butter (or coconut butter) until it becomes a crumb like texture. Squeeze together to form a ball.
Split the dough into two pieces. You are now going to roll it out and the best way to do this is between two pieces of clingfilm. To do this cover a chopping board with cling film then place one piece of the dough down and then put another layer of cling film over the top. With a rolling pin then roll out the dough between the clingfilm until it's about ½ cm thick.
Carefully lift the top layer of cling film off and with your hand on the underside of the lower piece of cling film flip it over slowly so that the pastry side is face down into your oven proof pie dish.
Repeat the rolling of the dough for the other half of the pastry and leave to one side.
Put the base of the pastry in the pie into the oven to cook for 15-20 minutes until its golden brown.
While it's in the oven you need to make the filling. Put the chopped apples, coconut palm sugar, lemon juice and zest, cinnamon and water into a pan on a medium heat for approximately 7 minutes or until the apples are starting to soften and the water absorbs.
Take the pie base out of the oven and fill with the apple filling.
As you put the pastry into the pie use the same method to put the top over the filling.
You can then use the leftover pastry to make little patterns like leaves and put on the top.
Use an egg white to stick them on and with a brush you can brush the egg over the top so to make it shiny. If you are vegan you can simply use water.
Push the sides down around the edge and then put into the oven for another 15-20 minutes until the top is golden brown
Take out and serve with a delicious dollop of raw ice cream!