This is a double-crust classic built on a tender gluten free crust and heaps of thinly sliced apples, tossed with cornstarch, cinnamon, nutmeg, and a bright hit of lemon juice so the filling turns glossy and thick as it bakes. The dough comes together with cold butter worked into a gluten free flour blend, chilled until firm, then rolled between parchment sheets for a crust that patches and seals beautifully even without the stretch of traditional wheat dough. Little pats of butter tucked over the filling melt down into the apples as they bubble, and an egg-and-milk wash brushed over the crimped top crust bakes into a deep golden, glossy finish. Vented slits let steam escape while the filling sets into slices that hold their shape once cooled. It's a genuinely satisfying, from-scratch pie that fits neatly into an added sugar free kitchen without giving up that classic bubbling, golden-crust experience. Let it rest a full hour before cutting so every wedge comes out clean and full of that spiced, tender apple filling.
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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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