In a large saucepan, mix together the sugar and cornstarch, then toss in the apples, honey, vanilla, cinnamon, lemon juice and zest. Let it stand for about 20 minutes to soak the flavors.

Bring the fruit mixture to a boil over medium heat, stirring occasionally until the mixture has thickened slightly, making sure fruit does not stick to the bottom of the saucepan. Remove and let it cool for about 12 minutes.

Spray the pie pan with butter or coconut spray. Lay the first pie dough onto a pie pan and form it to the pan shape.

Fill with the apple filling and then lay the second dough over the filling,

Mix one egg and 1 tablespoon of water and mix. Brush the edges on the dough.

Press very gently around the edges to make sure the egg wash seals the top pie dough to the bottom pie dough.

With a paring knife, puncture the top pie dough in a wide circle about 10 times with the tip of the knife to form steam vents.

Brush top with remaining egg wash and sprinkle with sugar and cinnamon.

Bake for about 30-40 minutes or until the pie filling is starting to bubble out the vents and the top pie crust is golden brown.

Remove to a cooling rack and allow to cool.

Top with a scoop of ice cream and you're ready to EnJoy!