Filling:
4 Veggie Box apples, sliced 1/8" thick
3 Tbsp brown sugar
1 tsp corn starch
1 tsp cinnamon
1/4 tsp ginger, nutmeg, or other warm spices
Juice and zest of half a lemon
Pie crust (or sub a pre-made crust):
149g/1 1/4 cup all purpose flour
1/2 tsp salt
1 tsp sugar
8 Tbsp unsalted butter, cold
1/8-1/4 cup ice water

4 Veggie Box apples, sliced 1/8" thick 3 Tbsp brown sugar 1 tsp corn starch 1 tsp cinnamon 1/4 tsp ginger, nutmeg, or other warm spices 149 g/1 1/4 cup all purpose flour 1/2 tsp salt 1 tsp sugar 8 Tbsp unsalted butter, cold 1/8 -1/4 cup ice water

Assemble the crust: Combine the flour, sugar
and salt. Cut the butter into roughly 1"-1/2"
cubes and add to the flour. Using your thumb
and forefinger, squish the butter into flat
pieces. Add the water, starting with 1/8c, and
gently kneed just until the dough comes
together. Add more water if necessary. The
more you work the dough and add liquid, the less
flaky it will be! Chill in the fridge 2+ hours.
Combine all filling ingredients. Roll the dough
out, approximately 16" in diameter, on a wellflour surface. Don't stress this part! If it looks
messy now, it will still look great. Transfer the
dough to a cookie sheet lined with parchment.
Arrange the filling on the center of the pie crust,
leaving a 2" border on all sides. Fold the sides up
around the filling. Freeze for 30+ minutes, then
bake at 400F until brown and crispy,
approximately 30-40 min.