Prepare the pie crust if you're making it yourself, and set it aside to rest while you prepare the filling. Preheat the oven to 200°C (400°F) and take out a pie tin.
1 batch coconut oil pie crust
Add the apple pieces, honey, and lemon juice to a mixing bowl. Stir to combine, making sure the honey is dissolved and coating the fruit.
1 kilogram apples, 80 grams honey, 1 tablespoon lemon juice
Add the flour and cinnamon to the bowl and mix to coat the fruit.
3 tablespoons flour, 1 teaspoon cinnamon
Roll out the pie dough and place the bottom crust into the pie tin. Transfer the filling to the pie, then top with the second crust (in a lattice as pictured, or simply with some holes cut out for steam).
Brush the top crust with some beaten egg, or non-dairy milk for a plant-based option.
Egg wash or non-dairy milk for brushing
Bake the pie on the centre rack for 10 minutes at 200°C (400°F) then reduce the heat to 180°C (350°F) and continue baking for another 35-45 minutes, or until golden brown and the filling is bubbling.
Remove from the oven and let the pie cool on a wire rack for at least four hours to set before slicing. Store leftovers in a sealed container for 2-3 days.
Notes
I've accounted for the time it needs to make the crust as well as the pie filling in the prep time, but if you're using pre-made crust, it will be faster.