In a large bowl, stir the apples, lemon juice, cassava flour, cloves, nutmeg, cinnamon, coconut sugar, and vanilla extract together until combined. Let sit while you perform the rest of the steps!

Preheat the oven to 400 degrees F.

In a medium bowl, combine the coconut sugar, cinnamon, cassava flour, and pistachios. Melt the butter in a separate bowl and allow to cool while making the crust.

Mix together your cassava flour, tapioca, cinnamon, and salt in a medium size bowl.

Drop the butter into the dry ingredients and cut together with a pastry cutter until the batter resembles coarse crumbs.

Pour in your whisked egg and stir to combine with a wooden spoon. If you can, use your fingertips! Slowly add in your 1/4 cup water and work it into the mixture until it's not too sticky. You want to be able to touch it and not have dough stick onto your fingers. Form the dough into a ball.

Lay down a sheet of parchment and dust it with tapioca flour. Place the ball of dough in the middle, dust with more tapioca, and cover with a second sheet of parchment. Flatten it slightly into a disc, and then roll out the dough into a large circle about 1/4 of an inch thick.

Pull back the top sheet and place your pie dish upside down on top of the crust. Carefully turn both over and flip the crust on top of the pie plate. Don't worry if it rips — you can fix it!

Remove the parchment and patch up any broken areas of the crust.

Spoon the apple filling into the crust, leaving some of the liquid behind.

Add the melted butter to the crumble topping & mix until combined. Sprinkle all over the top of the pie.

Place the pie onto a baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375 degrees F and bake for an additional 30-35 minutes, adding a pie crust shield if you want.

Allow the pie to cool for 3 full hours at room temperature before serving. Serve with coco-whip or vanilla ice cream if desired. Cover leftovers and store in the fridge for up to 5 days.