Preheat the oven to 350 degrees F.

In a large sauce pan, whisk together the coconut sugar, maple syrup, and water. Add the egg and whisk thoroughly.

Bring the mixture to a boil and add the tapioca flour, vanilla extract, and vanilla seeds from the vanilla bean pod. To remove the seeds, split the bean pod open lengthwise and scrap out the seeds.

Whisk everything together. Continue whisking until the mixture becomes thick. Remove from the heat and pour the mixture into the pie crust.

In a food processor, gently pulse together the cassava flour, tapioca flour, coconut sugar, and baking soda.

Cut the coconut oil up into tablespoon size pieces. Add the coconut oil pieces to the food processor and pulse until crumbs form.

Evenly sprinkle the crumble mixture over the vanilla pie filling. Bake for 30-35 minutes. The crumble mixture should be lightly browned.

Cool before serving!