• Preheat the oven to 400 °F (204 °C) degrees.
  1 Gluten Free Pie Crust
• Prepare your pie shell and place it into the freezer while you make the pie filling.

For the topping

• In a small bowl, combine the gluten free oats, gluten free flour, brown sugar, cinnamon, salt, butter and pecans. Work the crumble together with a fork. Place in the refrigerator to chill while you prepare the rest of the pie.
  ¾ Cup (85 g) Gluten Free Oats, ⅓ Cup (49 g) Gluten Free 1-to-1 Flour Blend, ⅓ Cup (70 g) Light Brown Sugar, ¼ teaspoon Cinnamon, ¼ teaspoon Salt, 6 Tablespoon (85 g) Vegan Butter, 1 Cup (112 g) Pecans

For the filling

• Core and slice your apples, making very thin slices (about ¼").
  5 (1362 g) 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 (106 g) Light Brown Sugar, 2 Tablespoon (19 g) 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.
• Place pie on a baking sheet. Bake on 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.
• Remove and cool completely before slicing.