A golden, flaky crust wraps around thick slices of tender apples, tossed with warm cinnamon and nutmeg and brightened with a touch of lemon juice so every bite stays juicy without turning mushy. The gluten free dough comes together with a simple pastry-cutter technique, chills until firm, and rolls out between parchment sheets for an easy, crack-free fit into the pan. A beaten egg brushed over the top crust gives it that deep, glossy golden-brown finish, especially with a sprinkle of coarse sugar for crunch. Baking at a high heat first and then lowering the temperature lets the crust set beautifully while the filling bubbles through the vents into a thick, glossy apple center. Let it rest a full hour before slicing so the filling holds its shape on the plate. This one's a genuinely satisfying pick for a lactose free dessert table, with all the classic apple pie comfort intact.
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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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