For the green apple syrup: Cut the apples away from the core leaving the skin on. Place in a large pot with the sugar and 1 cup water. Cook on high heat for 25 minutes. Strain the apples and place the syrup in the fridge to cool overnight. Save 2 tablespoons of the syrup to rim the glass.
For the piecrust: Preheat the oven to 350 degrees F. Put the flour and butter into a bowl and cut with a fork until pea-size balls of butter have formed. Mix in the sugar and cinnamon, then 2 tablespoons water until the mixture just comes together. Place on a sheet tray and bake for 20 minutes. When the piecrust is cooled, place it in a coffee grinder to make a fine powder.
For the cooler: Mix the filtered water and 1 liter green apple syrup in a large jug and place in the fridge.
To assemble: Take a glass and dip into the reserved green apple syrup. Roll the rim of the glass in pie crumbs. Fill the glass with ice and add the cooler.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.