The Coziest Gluten-Free Ginger Apple Pie You’ll Ever Bake

Make the Crust:

1. In a large bowl, mix the gluten-free flour, salt, and sugar.
2. Using a pastry cutter or your fingers, blend the cold butter into the flour until the mixture resembles coarse crumbs.
3. Add the apple cider vinegar and ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Divide the dough into two discs, wrap in plastic wrap, and chill in the fridge for at least an hour.

Prepare the Filling:

1. Toss the apple slices with lemon juice in a large bowl to prevent browning.
2. Add the sugars, cornstarch, cinnamon, ginger, and nutmeg. Mix until the apples are well-coated.
3. Let the mixture sit for 10-15 minutes to allow the flavors to meld.

Assemble and Bake:

1. Preheat your oven to 375°F (190°C).
2. Roll out one dough disc between two sheets of parchment paper to fit your 9-inch pie pan. Place it into the pan and trim the edges.
3. Pour the apple filling into the crust, spreading it evenly. Dot the top with melted butter.
4. Roll out the second dough disc and place it over the filling. Seal and crimp the edges, and cut a few small slits for steam to escape.
5. Bake for 50-60 minutes, or until the crust is golden and the filling is bubbling. Cover the edges with foil if they brown too quickly.