Apple Pie with Thyme and Coconut Crumble

INSTRUCTIONS FOR SHORTCRUST PASTRY

• 1
  Sift the flour together with the potato starch and sugar, and mix in the salt. Add the butter cut into cubes, the egg yolk, 2 tablespoons of ice water, and work into a dough. Form the dough into a ball, wrap it in cling film, and refrigerate for an hour.
• 2
  Roll out the chilled dough on baking paper into a rectangle according to the size of the form (approx. 25 x 35 cm). Prick the dough with a fork and chill again in the refrigerator for 30 minutes.

INSTRUCTIONS FOR FILLING

• 1
  While the dough is chilling, prepare the filling. Peel the apples, cut them into quarters, and remove the cores. Grate them into slices and mix with sugar and thyme.
• 2
  Spread the chilled dough with marmalade, and evenly distribute the apples over the entire surface.

INSTRUCTIONS FOR CRUMBLE

• 1
  Melt the butter. Mix the flours with sugar, potato starch, and coconut in a bowl, and pour in the butter. Knead with fingers or a fork to form lumps. Sprinkle these over the surface of the pie.
• 2
  Bake for 45 minutes in an oven preheated to 170°C with fan. Dust with powdered sugar before serving.