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.
In a big mixing bowl, combine all the flour types (minus the EXTRA sorghum), and baking powder.
In a food processor or stand mixer, combine the room-temperature butter, egg, sweetener, coconut cream, vanilla, lemon zest, and salt.
Add the butter and egg mixture to the dry ingredients bowl, fold with a spatula, then mix with your hands until you get a super soft, sticky dough.
Start adding the EXTRA sorghum flour, 1 tablespoon at a time, and gently knead until you get a soft but not sticky dough. 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.
Roll one ball of dough in between two parchment paper sheets until you get a rectangle of about 11″x9.5″. Gently slide the paper with the dough layer on the sheet pan, dust it with some sorghum flour, and place it in the fridge. Repeat with the second layer.
Now evenly spread the apple filling on the first layer, after you dust it with a bit of sorghum flour.
Place the second layer on top of the apple filling. Don't worry if it is not perfect. The top layer will crack after baking anyway. Brush the top layer with the egg wash.
Bake for about 40 minutes in a preheated oven at 350F/180C or until the top layer is golden. Cool before slicing.