2 cups apples, cored tightly
24 crackers
2 eggs
3/4 cup potato starch
1 teaspoon ground cinnamon
1 teaspoon salt, or to taste
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
In large bowl blend the apples - white, yellow and green; remove any seeds. Transfer partially cooked concoction to baking dish. Pour 1 tablespoon flour on top of mixture, then mix top flour and cinnamon ingredients. Remove from oven and set aside 1/2 cup of the cookie sheet for pie crusts. In a separate bowl, stir together potato starch and 2 teaspoons of cinnamon.
Roll 1 ball of dough into a ball and spread bottom with remaining mixture. Spread remaining potato dough over outer layer and spread remaining crumbs over top crust. Cut top holes in pie crusts with wire cutters; use brushes or toothpicks to pierce. Using fork, spread top apples evenly over pie.
Bake for 20 to 25 minutes in the preheated oven, until golden brown and slightly crispy. Serve immediately.