• Preheat your oven to 400°F (205°C).
• Using ½ teaspoon of coconut oil, grease the pie dish. Use your fingers to spread it evenly across the dish.

For the apple pie filling

• Wash and peel all your apples. Once peeled, cut all blemishes out, quarter the apples and remove the cores.
• Slice the apples into evenly thick slices, approxmately ⅛th of an inch, not thicker than ¼ of an inch.
• Preheat your frying pan or saucepan on medium heat and add the coconut oil and your apples.
• In a small bowl or in a cup, mix the ginger powder, cinnamon, mace, cloves and tapioca flour (or arrowroot flour) with the maple syrup and lemon to make a slurry. By mixing it first it is easier to mix it into the apples without having clumps of spices.
• With your spatula, mix the spice mixture into your apples and mix through.
• Keep stirring the apples until they soften up. This should take around 15 minutes. But if the apples soften before then, stop as you don't want them to become too soft.

How to make the AIP pie crust

• Measure out the cassava flour, tigernut flour, baking soda and salt. And mix them together.
• Add the coconut oil and honey and mix into the dry ingredients.
• Measure out the water and slowly add it to the mixture. Add little at a time. You may not need all the water, you may need a little bit more. All flours are different and have different moisture content.
• Once you can form a ball with the dough, stop adding water. It will be crumbly and does not hold together well, but more water will not change that.

Assemble the pie

• Break the ball of dough into approximately half and use the bigger half to make the base of the pie crust. Using small pieces, lay out the base and with your fingers work the base to be even thickness along the bottom and sides.
• Add your AIP apple pie filling to the pie dish, spreading it evenly.
• Now for the top crust. Because this dough does not hold together well, you have to work in small sections. Take a small piece of dough, flatten it between your palms and fingers to make a thin disk approximately ¼" thick.
• Place the disks on top of the pie, making a continuous top crust. Use crumbs and smaller pieces to fill any gaps.

Bake the pie

• Once assembled, place the pie in the middle of the oven on the middle rack.
• Bake the pie for 13 minutes. Your first pie you might want to bake for a minute or two less, to make sure it does not over cook.
• If the pie crust is an even gold, it is ready. If the edges turn dark brown, you will have slightly overbaked it. Dark brown crust does not mean it is burnt, but it will taste a bit more bitter. So start with slightly shorter time and work up from there.
• Once baked, remove from the oven and place on a rack to cool. Once cooled it is ready to slice up and serve. This pie is best served warm. If eating it the next day, pop it in the microwave for a few seconds.