Apple pie with thyme and coconut crumble

For the dough, measure out 200 g all-purpose flour, 50 g potato starch, and 50 g powdered sugar, then sift them together and mix in the salt. Add 150 g diced cold butter, the egg yolk, and 2 tablespoons ice-cold water, then quickly knead into a dough. Form into a ball, wrap in cling film, and refrigerate for at least one hour.

On baking paper, roll out the rested dough into a rectangle suitable for the baking pan (approx. 25 x 35 cm). Prick with a fork, then return to the refrigerator for another 30 minutes.

While the dough is chilling, prepare the filling. Peel the apples, quarter them, remove the core, then slice thinly. Mix with the brown sugar and fresh thyme.