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***Pastry Crust Instructions***.
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In a mixing bowl stir together the flour, xanthan gum and cornstarch.
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Then add the sugar, butter, egg and vanilla and mix until combined.
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Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
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Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
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--Go ahead and make Apple Filling while the Pastry Crust is chilling.
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--.
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After approx 20 minutes, remove dough from refrigerator and roll into a ball.
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Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
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Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
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Using a fork poke a bunch of holes in the sides and bottom of the crust.
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***Apple Filling Instructions***.
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In a large bowl mix apples, sugar, cinnamon, nutmeg and salt.
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Set aside and let the juices mix.
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***Crumble Topping Instructions***.
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In small bowl mix together brown sugar, GF flour and nutmeg.
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Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
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***Assembling your Pie***.
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Preheat oven to 400u00b0F.
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Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top.
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Sprinkle your Crumble Topping all over the top (use it all).
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Use tin foil to cover edges of crust as it will burn easily.
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Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
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Let cool for at least an hour before serving.
