Place the butter and the water in the freezer to keep cold while mixing the remaining ingredients.
In a large bowl, combine the gluten free flour, arrowroot powder (or cornstarch), salt and sugar. Stir together until well mixed.
1 Cup Gluten Free 1-to-1 Flour Blend, 1 Tablespoon Arrowroot Powder, ½ teaspoon Salt, 1 Tablespoon Sugar
Cut the cold butter into ½" cubes. Add to the dry ingredients. Working quickly to keep things cold, press the butter between your fingers to flatten the pieces into discs about the size of a quarter. Work the butter into the flour. The pieces will vary in size, but it should begin to look very crumbly.
9 Tablespoon Vegan Butter
Add the cold water. Work the dough together into a ball. Don't knead the dough as it will become tough. Just press it together until it just sticks, and all the liquid is absorbed.
⅓ Cup Water
Turn out onto a piece of plastic wrap. Form into a disc. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight.
Place your chilled pie dough between two sheets of plastic wrap. Roll out into a rough circle about one inch larger than your pie pan. Place rolled dough onto a baking sheet and back into refrigerator for 1 hour.
After chilling your dough sheet, remove one piece of plastic wrap and turn dough into pie pan. Gently work the dough into shape being careful not to tear wholes at the bottom. Trim dough around edges leaving about 1⁄2” overhang, fold under and crimp in design of your choice. Place prepared pie shell into the freezer while you prepare the filling.
Preheat the oven to 400F degrees.
For the topping
In a small bowl, combine all the streusel ingredients and work together with a fork. Place in the refrigerator to chill while you prepare the rest of the pie.
¾ Cup Gluten Free Oats, ⅓ Cup Gluten Free 1-to-1 Flour Blend, ⅓ Cup Light Brown Sugar, ¼ teaspoon Cinnamon, ¼ teaspoon Salt, 6 Tablespoon Vegan Butter, 1 Cup Pecans
For the filling
Core and slice your apples, making very thin slices (about ¼").
7 Apples
In a large bowl, combine apples, lemon juice, sugar, flour, spices, salt and vanilla. Stir well until apples are completely coated.
2 teaspoon Lemon Juice, ½ Cup Light Brown Sugar, 2 Tablespoon Gluten Free 1-to-1 Flour Blend, ½ teaspoon Cinnamon, ¼ teaspoon Cardamom, ¼ teaspoon Allspice, ¼ teaspoon Nutmeg, ¼ teaspoon Salt, 2 teaspoon Vanilla
Remove pie shell from freezer. Working with one slice at a time, place apples into the shell. You want to wedge apples into every crevice and keep mounding them up. Your apples will end up being 2-3 inches taller than your pie shell, but it's okay because they will cook down in the oven.
Sprinkle the top with streusel topping.
Brush the crust edges with the egg wash. Omit this step for vegan pie.
1 Egg
Place pie on a baking sheet. Bake ion the lowest rack of preheated oven for 60 minutes. The filling should be bubbling, and the crust should be a nice golden-brown color. If the top begins to brown too much during baking, lay a piece of aluminum foil over the top. You do not need to fold it around the sides of the pie dish.