MAKE THE APPLE PIE FILLING

1. Grate the apples (skin on), add them to a skillet with the sweetener and the lemon juice and cook on low heat until the liquid evaporates (for about 10 minutes). Add the spices at the end, mix well and let them cool while you make the dough. 

MAKE THE DOUGH

1. In a big mixing bowl, combine all the flour types (minus the EXTRA sorghum), and baking powder. 
2. In a food processor or stand mixer, combine the room-temperature butter, egg, sweetener, coconut cream, vanilla, lemon zest, and salt. 
3. Add the butter and egg mixture to the dry ingredients bowl, fold with a spatula, then mix with your hands until you gate a super soft, sticky dough. 
4. Start adding the EXTRA sorghum flour, 1 tablespoon at a time, and gently knead until you get a soft but not sticky dough (don’t worry if it seems too soft to roll out, it will go in the fridge and will change texture). The final dough should have about 500 grams.
5. Divide the dough into two equal parts, shape it into a ball, wrap each ball in plastic, and put it in the fridge for about 35-40 minutes. You want it to harden up so you can easily work with it. 

ASSEMBLE THE CAKE

1. Now you can preheat the oven to 350F/180C. Prepare a sheet pan, preferably a size that can go into the fridge. If it’s cold outside, you can just keep it somewhere cold while you prepare the second layer. 
2. Take one of the balls out of the fridge, and spread it with your palms into a rectangle on a sheet of parchment paper. I use a silicon mat as a base, so the paper doesn’t slide. Add a second sheet on top and gently roll out with a rolling pin until you get a rectangle of about 11 inches x 9.5 inches. Gently slide the paper with the dough layer on the sheet pan, dust it with some sorghum flour, and place it in the fridge, or if it’s cold outside, you can just keep it somewhere cold while you prepare the second layer. 
3. Repeat with the second layer, using the same technique. Place the second layer in a cold spot.
4. Now evenly spread the apple pie filling on the first layer, after you dust it with a bit of sorghum flour. 
5. Dust the second layer with a little bit of sorghum flour, then flip the second layer on top of the filling, then gently peel off the parchment paper. Dust with a little more sorghum flour. While this might seem difficult, just work carefully, the dough is pretty sturdy. Cracks will happen when baking anyway, so don’t worry if the top layer is not perfect. 
6. Brush the top layer with the egg wash.
7. This is optional, but you can cut the uneven edges if you like (see the picture in the above post). And with the extra dough, you can shape some leaves and decorate the top layer. Bake for about 40 minutes or until the top layer is golden.
8. Place the baking tray in a cold spot to cool down before you slice it. 
9. Dust with inulin powder and enjoy. Store in the fridge in a covered glass container. I love it when it’s cold.