Tender apple slices get tossed with cinnamon, nutmeg, and a bright hit of lemon juice, then tucked into a flaky, double-crust shell that's rolled and crimped by hand for that classic bakery look. The gluten free crust holds up beautifully here, chilling until firm so it rolls out clean and patches easily if it cracks — no stress, no shortcuts. Slits in the top let the filling bubble through as it bakes, turning deep golden while the apples soften into that perfect, syrupy tumble everyone fights over. A sprinkle of coarse sugar on top adds a little crunch to every bite. Let it rest on the counter before slicing so the filling sets just right, and you've got a warm, cinnamon-scented pie that fits neatly into an added salt-conscious kitchen without sacrificing any of the comfort-food payoff.
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In a large bowl, whisk together the gluten free flour blend, 1 tbsp granulated sugar, xanthan gum (if using), and 1 tsp salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold its shape without crumbling but not feel wet or sticky. You may need anywhere from 6 to 8 tablespoons.
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