For the Crust:
1 Box Simple Mills Vanilla Cake Mix
1/2 cup melted ghee or grape seed oil

For the Filling:
1 large Fuji apple, quartered, de-seeded and sliced ¼” thick
1 cup full-fat coconut milk
¼ cup + 2 TBSP pure maple syrup
3 eggs
1 TBSP. ghee
3 tsp. gluten-free vanilla
¼ tsp. each of ground cardamom and cinnamon
Dash of sea salt

For the Crust:
PREHEAT oven to 350 degrees.

MIX melted ghee/oil and baking mix in a 9.5” or 10” pie pan.

PRESS crust across bottom and up sides of pan.

BAKE 10 min at 350 degrees.

PRESS crust down slightly with the back of a spoon where it rose during baking.

SET aside.

For the Filling:
PREHEAT oven to 350 degrees.

In a medium skillet, MIX ghee, 2 TBSP maple syrup and apples.

COOK for 10 minutes or until apples are tender, stirring occasionally.

RESERVE ¼ of the apple slices for topping the pie, and spoon the remainder of the apples into the pie shell (making a single layer of apples across the bottom and pouring any liquid over the top).

WHISK eggs, coconut milk, 1/4 cup maple syrup, vanilla, cardamom, cinnamon and salt.

POUR egg mixture into pie shell over apples.

PLACE in oven and tent pie loosely with foil.

BAKE for 35 minutes.

REMOVE pie from oven and top half of the pie with reserved apples.

COOL on a wire rack about 1 hour to serve warm, or refrigerate and serve pie chilled.