Oh my it is gluten free pie! This crust can be used for any of your holiday pies. You can substitute the sugar for any of the substitutes using the guidelines that are provided on the package of the substitute to make it completelty guiltless.
In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not over-process. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.
INGREDIENTS – Filling
Heat oven to 375 degrees. On a lightly floured surface, roll out one disk into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
NUTRITIONAL CONTENT PER SLICE; calories 411; fat 19.4g; carbs 57.5g; protein3.7g