• Preheat oven to 375

CRUST

• Measure out 1 ¾ cups flour and the salt into a medium sized bowl. Use a fork to mix and aerate for about a minute.
• Use a 1 cup liquid measuring cup for oil, milk and maple syrup. Stir well until emulsified and then pour into the flour.
• Continue to mix with fork until all has come together as a dough. It may be lumpy, but shouldn't be too dry.
• Cut in half and place one piece in between 2 pieces parchment paper. Roll until about 8 x 8 (or larger) square is achieved.
• Press into the bottom of 8 x 8 brownie pan.
• Roll the remaining half of crust into similar square piece using same parchment and leave between the parchment sheets, set aside.

FILLING

• Mix together arrowroot, cinnamon, allspice, nutmeg and cardamom. Use spatula to mix in maple syrup and lemon juice until smooth.
• Peel one apple and grate directly into bowl. Stir into the spice mixture.
• Peel one apple and cut into SMALL dice, adding to the bowl as you go. Stir together with the spice mixture to prevent apples from turning brown. Continue until all apples have been used and you have about 6 cups of the apple mixture.
• Transfer apples to pan with bottom crust. If there's any liquid left on the bottom of the bowl, sprinkle evenly onto the apples. Distribute into the corners creating a level field of apples.

TOPPING

• Carefully transfer second pie crust onto top of apples. It's ok if you need to cobble it together, grabbing small pieces that hang over the edges and bringing them into the corners and other spots missing topping.
• Bake in preheated 375 oven for 40 minutes.
• Cool completely. Cut into 16 pieces. Store in the refrigerator, in airtight container, for 5 days or freeze for up to 3 months.