Ingredients

• 2 1/4 cups Otto’s cassava flour
• 1/8 tsp salt
• 3/4 cup cold lard (or unsalted butter)
• 6-8 Tbsp ice cold water
• Mix salt and cassava flour in a mixing bowl. Add lard and using a wire wisk or two knives, cut into the cassava flour until the mixture resembles dry oatmeal in texture and the largest pieces of lard are no bigger than a pea.
• Add ice water one tablespoon at a time, and work into dough. Stop as soon as the dough holds together easily.
• Place dough in fridge while you prepare the filling.
• Ingredients (filling):
• 6 cups peeled and sliced Granny Smith apples (about 5-6 apples)
• 1/4 cup evaporated cane juice or maple sugar
• 2 Tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest (finely grated)
• 1/2 tsp cinnamon
• Pinch cloves
• For AIP: 1/4 tsp mace and additional 1/4 tsp cinnamon
• For Standard Paleo: 1/2 tsp allspice and 1/8 tsp cardamom
• For Standard Paleo: add 1/2 cup chopped walnuts
• Pinch salt

Directions

1. reheat oven to 350F.

2. Divide dough in half. Roll out with a rolling pin on a sheet of parchment paper to ¼” thick or slightly thinner. Carefully transfer dough to a 9” pie plate. Make sure the dough lines the plate well (take the time to fill in any cracks that form during the transfer and making the edges look nice).

3. Pour filling into the pie crust.

4. Roll out the other half of the pie dough. You can choose to cut strips of dough for a crosshatch pattern on the top, or simply cover for a double crust pie (remember to cut a couple slits in the top crust for venting).

5. Bake for 1 hour.

6. Note: This pie crust holds up really well to storage. Store covered, at room temperature for up to 3 days.

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