• Preheat the oven to 425º
• Peel and slice the apples and throw in a large mixing bowl
  4 Honeycrisp Apples, 4 Granny Smith Apples
• Measure out the ingredients and add in with the apples [with this recipe, if you want a little more cinnamon or nutmeg, feel free to add- but nutmeg is a strong flavor so I only add a little bit to mine]
  3/4 Cup Sugar, 2 Tbsp Gluten Free Flour, 1 Tsp Ground Cinnamon, 1/4 Tsp Salt, 1/8 Tsp Ground Nutmeg, 1 Tbsp Lemon Juice
  
• Mix together until all the ingredients blend together and the apples are all coated evenly.
  
• Now, set aside the apples until later.

Begin Making The Pie Crust

• Place mix in bowl. Work in butter until crumbly, leaving some pea sized pieces intact.
  1 Box King Arthur Gluten Free Pie Crust, 2 Sticks Butter
  
• Mix in water, adding just enough to make the dough cohesive and add the apple pie spice.
  4-6 Tbsp Cold Water, 1/2 Tbsp Apple Pie Spice
• Divide the dough in half. - the box says to shape into disks, and wrap and refrigerate for 15 minutes before rolling.

  *I don't do this* I think that the dough is easier to roll out if you don't refrigerate it.
• Dust work surface and top of dough with gluten free flour or cornstarch before rolling
• Roll to desired size and place in the bottom of your pie baking dish and poke the bottom a few times with a fork.
• Pour in the apples and make sure to get all the liquid at the bottom of the bowl in there too!
• Now carefully lay the top of the pie crust over the apples and seal the edges by pinching the top and bottom crusts together.
• In a separate small bowl, beat an egg, and brush on top of the pie crust and lightly sprinkle your mixture of cinnamon sugar and vanilla sugar across the top of the crust [this isn't necessary but it gives the top of the crust extra flavor and it's delicious!]
  1 Egg, beaten, Pinch of Cinnamon Sugar and Vanilla Sugar for top of crust
• Bake pie in the oven for 40-45 minutes or until apples are tender and the crust is golden brown [I like my apples to still be slightly hard/crunchy - I don't like them soft/mushy]

  Cover edge of crust with 2-3 inch wide strips of tin foil after first 15-20 minutes of baking to prevent excessive browning.

  Let cool for at least 2 hours before serving.
  
• Serve with ice cream and enjoy!