Poison Apple Pi(e) Day 2024

Ingredients

Filling:
- 9 Granny Smith Apples (or more if they are smol, I used 11 for this one)
- 3/4 cup Brown coconut sugar (or regular brown sugar if you tolerate it--Not AIP/Paleo)
- 2 Tbsp cassava flour
- 1 tsp arrowroot powder
- 2 Tbsp lemon juice
- 2 tsp vanilla bean paste or vanilla extract (alcohol free)
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp salt*
- 2 Tbsp butter, diced*

*If using salted butter, omit the salt

Crust:
-For the ease of the poison apple design, I used my Grammie's pie crust recipe (I did 1.5x this recipe to have extra to add the design and make cinnamon rolls). *Note: This is NOT AIP/Paleo/Gluten-free.
- 3 cups flour
- 1 1/2 tsp salt
- 1 1/3 cup shortening
- 1/2 cup cold water

- But! If you're looking for a healthy alternative Wendi's AIP Kitchen has a nice one that I have used before 🥧

Directions

1. Make the filling first: Peel and core the apples (if you don't have one of these, treat yo' self), then halve & slice into thin wedges.
2. Combine your ingredients, except the butter, in a large mixing bowl. Set aside.

3. Preheat your oven to 425F
4. Make your crust: If using my Grammie's recipe, mix together your flour and salt. Then cut in the shortening. Use a pastry cutter to blend it into the flour until you have a coarse meal like shown here:
5. Add in your water and gently form into a ball. It should just come together, and depending on your environment you may need a little more or less water. Be careful not to overwork your dough or it will be tough. We want a flaky, melt-in-your-mouth crust.
6. Divide into two equal portions. Flour your surface and roll out your dough.
7. Place your first dough into your pie dish. You should have a little overhang. If you aren't sure if your dough is big enough, a good way to check is by holding your pie dish over the dough (or set it on top if it isn't a heavy one).
8. Add in your filling, and top with your diced butter.
9. Roll out your second dough. If you're doing a lattice top, congratulations! You're fancy. Slice into ~1" wide sections to make your lattice. I like to start in the center and work my way out, making sure to weave the pieces where necessary. If you aren't, that's okay too! Be sure to cut 4-5 slits in the top to allow steam to escape. Crimp your edges however you like.
10. Place the pie plate on a baking sheet to prevent a mess in your oven if case the pie bubbles over.
11. Optional: Egg wash (Not AIP) and sprinkle with cinnamon sugar.
12. Bake at 425F for 15 minutes, then reduce to 350F for 35-40 minutes or until the apples are tender and the crust is golden brown. *If the edges start to brown too much, cover them with foil.