Place the flour and diced butter into a food processor and pulse until incorporated.

Turn the processor on low and add the maple syrup and water to form dough.

Remove and shape into a ball. Cover in plastic wrap and rest it in the fridge for 30 minutes.

To prepare the apple filling: Slice the peeled and cored apples, set aside.

Heat the butter in a pot over a medium heat. Add the sliced apples and stir for 1-2 minutes.

Add the lemon juice and water, simmer for 2-3 minutes to soften the apples.

Stir through the coconut sugar and cinnamon, continue to simmer on a low heat.

Mix the cornflour with a tbsp cold water to make a slurry. Slowly stir the slurry through the apple mixture to create a sauce. Remove and allow to cool.

Add all pumpkin filling ingredients to a mixing bowl, whisk well to ensure there’s no lumps. Set aside.

Remove the dough from the fridge and place it in between 2 sheets of parchment paper.

Roll the dough into a circle slightly wider than the top edge of the pie dish.

Remove the top sheet of parchment paper and place the dough into the pie dish, removing the second layer of paper.

Press the dough into the dish and pinch the edges.

Cover the base of the pie with the prepared apple filling. Pressing down to ensure the apple is firmly packed.

Cover with the prepared pumpkin filling.

Bake the pie in the preheated oven for 50-60 minutes until the filling is no longer jiggly. If the pie begins to brown, loosely cover with foil.

When cooked remove from the oven, remove the foil and allow to cool before chilling in the fridge overnight before serving.

Serve topped with whipped cream or whipped coconut cream.