First, make your crust - mix the gluten free flour with the butter using a pastry cutter, then mix in the egg. Add one tablespoon of water at a time until the dough starts to stick yet isn't too crumbly.

Then, set the oven to 425 degrees.

Cut the dough in half and wrap one ball in plastic - put it in the fridge. Roll out the other ball and lay it in a 9 inch pie dish - then back in the fridge. I find the crust easier to roll between two pieces of plastic wrap - doesn't stick much that way.

Peel and slice all of the apples, about 1/4 of an inch, then mix with all ingredients for the filling except the butter.

Take out the other ball of dough and roll it out. Then, cut into 1/2 inch strips and put it back in the fridge. Grab the 9 inch pie dish that's got the crust already in it - fill with apples, then dab in the butter little chunks at a time. Take out the strips you cut and lay them down in a lattice pattern.

Bake at 425 for 10, then lower your oven to 350 and bake for 45 more minutes. If the edges start to get dark, you can cover it with foil.

Let the apple pie chill fully before serving. Eat at room temperature. Serve with ice cream or frozen yogurt.