Lastly, the highlight of the day, which always comes down to the food.

Obviously this means pie.

Ready to get pitted?

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Her go-to crust-making tips really prove that making pie crust from scratch should really be no big deal.

Its sweet but tart and so fruity, she gushes as she takes the first bite.

Seriously, its divine.

Photography of a apple juice in glasses and apples in a wicker basket on wooden table

Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX

Then, place the dough in the fridge while you make the filling for at least 15 minutes.

For the filling, combine the maple syrup and tapioca starch in a medium mixing bowl until smooth.

Next, add the remaining ingredients and stir.

red pigment in a wooden spoon

Remove the dough from the fridge and cut it in half.

Next, pour the filling into the crust and see to it it is an even, flat layer.

Bake for approximately 40-45 mins, until edges are golden and crispy and filling bubbles.

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Allow to cool on a cooling rack or enjoy while warm.

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Cropped shot of young woman shopping in the dairy section of a supermarket. She is reading the nutrition label on a container of fresh organic healthy natural yoghurt

Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX

A hand is stirring a sourdough starter in a glass jar, on a kitchen countertop. The light casts a warm glow, highlighting the ingredients inside the jar.

Two cups with coffee and green tea on a beige background.