Preheat oven to 350F/175C
Add almond flour, baking powder, 2 tsp of cinnamon and salt to a medium size mixing bowl and mix well to combine.
Stir in maple syrup and coconut oil. Mix until you get a soft, sand-like texture. I usually just use my hands for this.
Add the (flaxseed) egg and vanilla extract and mix until a soft dough comes together. It might be a bit sticky.
Grease the springform pan with some coconut oil and transfer ⅔ of the dough to it (⅓ for the bottom and ⅓ for the side). Cover the bottom and side with it using your fingers to spread and press the dough down. The dough might feel a little oily at this point.
With a fork, poke a few holes in the crust, sprinkle oat flour on top and par bake it for 10 minutes.
In the meantime, peel and cut the apples in cubes. Mix coconut sugar and cinnamon and add to the apples and toss until all coated.
Roll out the leftover ⅓ of the dough and with a knife cut out strips (2cm/ ¾inch width) for a lattice.
Take the pie crust out of the oven and add the apple mixture to it. Now add strips of dough on top to make a lattice (see photos).
Bake for 40-50 minutes until golden brown.
Let cool off a bit. Serve a warm slice with whipped (coconut) cream or a scoop of (vegan) ice cream. Store leftover pie covered in the refrigerator.