Follow the directions on the package for the pie crust- but with a word of caution. Always roll out GF dough on parchment paper. I get it for a VERY reasonable price at Sam's Club. You'll want to roll the dough out to a diameter slightly larger than the top of your pie pan, but the goal is to get/keep it around 1/4 inch thick evenly. Also, I have found that many GF recipes call for you to chill the dough. IF I chill the dough at all, I do it for 10-15 minutes at most. I find that chilling for 20+ minutes makes the already crumbly dough additionally stiff and generally more frustrating to work with. I used Bob's Red Mill Gluten Free Pie Crust this time (in the pic on the right) & I used Gluten Free Pantry Pie Crust Mix (now Glutino?) for the one on the left.
I peel, core, slice my apples- I plunk the slices into a large bowl/pot of cold water with 1/4 cup lemon juice in it to keep them from browning (like it matters?). Start the oven preheating to 350 degrees. Then prepare my crust, drain off the water from the apples, prepare my fillling (below), add the top crust & bake for 50-60 min.
Here's the filling:
Approx. 3 lbs any variety baking apples (small, tart, like McIntosh, Jonathan, etc.) peeled, cored & sliced
3/4 cup sugar
1 Tablespoon ground cinnamon
4 Tablespoons sweet white rice flour or sorghum (jowar) flour (I find sorghum to be better, but my family didn't detect any difference. I felt the rice flour was a slightly gritty consistency, only slightly)
To place the top crust on:
If you've never placed the top onto double-crusted pie before, don't worry. Just carry the pie crust carefully on the parchment paper & flip it quickly upside down onto the filled pie. Peel the parchment off, press the edges down onto the pie plate with the tines of a fork & then run a sharp knife along the outside rim to cut off the excess. (I sprinkle these excess pieces of dough with cinnamon sugar, bake them till the edges tan & eat them like cookies) cut 5-6 slits in the top to let juices bubble up, sprinkle with cinnamon & sugar if desired, and bake 50-60 minutes at 350 degrees or until your crust is golden and your apples are soft when you poke a fork into the pie. If you want to maintain the beauty of your pie, test it by poking into an open slit.
Random Discovery: I made the pie on the left in my oven- note the over-browned edges. Since then, my oven has died (but the stovetop still functions, so we've kept it around until we figure what else to do....) and I've been using my roaster oven to bake in. I knew that turkeys don't brown when cooked in the roaster oven- and I know that my cookies turn out great (they cook SO evenly, although it is tedious to bake so few at a time), and now I've discovered my roaster oven doesn't over-brown pie edges either- awesome!