• 5 large apples, peeled and sliced
• 1/2 cup (1 1/4 dl) sugar
• 1/2 cup + 2 T (1 1/4 dl + 2 T) glutenfree flour
• 1/2 t nutmeg
• 1 t ground cinnamon
• 2 T lemon juice
• 8 T vegan butter
• 9 ” (23 cm) pie shell

Preheat the oven to 425 F/210 C

Pie shell

• 1/2 cup + 1 T (1 1/2 dl) gluten free all purpose flour
• 1/2 cup + 1 T (1 1/2 dl) almond flour
• 1/3 cup (3/4 dl) oil
• 3 T + 1 t cold water
• 1/2 t salt
• 1 egg yolk

Put the flours in a bowl and add the rest of the ingredients. Mix it well until the dough holds together. Press the dough with your hands into a greased pie form. Prick it with a fork and pre-bake the pie shell for 8 minutes.

Filling

Combine the apple slices with half of the sugar, 2 T of the flour, nutmeg and cinnamon, and mix well. Turn into the pie shell and sprinkle with the lemon juice.Combine the remaining sugar with the remaining flour, mix in the butter and sprinkle the topping evenly over the apples. Place the pie in a large, heavy paper bag. Fold over twice and fasten with paper clips. Place the bag on a baking tray and bake for 1 hour. Split the bag open and remove the pie to cool.