Gluten Free Pie Crust with an Apple Chai Filling Recipe

For the Gluten Free Pie Crust
1 In a large mixing bowl, sift 2 cups of gluten free flour, then mix in salt.
2 Cut in butter using two knives. Make sure your butter is COLD! Cross cut in the butter to break down any lumps. Be mindful not to overwork the dough.
3 Add in cold water 1 tbsp at a time until dough holds together. If you added too much water, just add a bit more flour and vice versa until a smooth dough ball forms. It is easiest to mix and kneed this dough with your hands.
4 Divide dough into two parts and allow to chill at least 1 hour.
5 When you are ready to roll out the dough, ensure your surface and rolling pin are WELL floured, and make sure you have enough extra flour on hand in case the dough gets sticky.
6 Roll out dough balls completely, then roll back onto your rolling pin and drape over a pre-greased pie pan.
For the Filling
9 Peel, core, and slice your apples. Add to a large mixing bowl, then cover with gluten free flour, monkfruit, salt, and spices.
10 With your hands, mix and toss apple slices to fully cover in cinnamon sugar mixture. Set aside in the fridge, ideally overnight.
For Baking
13 Pre-heat oven to  450F. Add filling to pie crust, top with butter pieces and then top with top crust layer. Poke holes in the top of the pie with a fork or knife to vent.
14 Bake pie for 15 minutes at 450F, then lower the heat to 350F, cover in foil and bake for 50 minutes or until crust is golden brown.