Ingredients

• 1 package Gluten Free Pie Crust Mix as prepared, see notes
• 4 pounds Granny Smith Apples peeled and cored, about 8 apples
• 1/2 cup Sugar plus 1 Tablespoon for topping
• 1 Tbsp Fresh Lemon Juice
• Lemon Zest from one lemon
• 1/4 tsp Salt
• 1/4 tsp Nutmeg
• 1/4 tsp Cinnamon
• 1 Egg White or 1/8 cup of milk for topping

Instructions

1. Prepare pie crusts according to basic instructions. Keep dough for top crust refrigerated. Roll out bottom crust and place in a 9- inch pie pan. Place pan in refrigerator.
2. Preheat oven to 425°F.
3. Cut apples into 1/4- inch slices and place in a large bowl. Add 1/2 cup sugar, lemon juice, lemon zest, salt, and spices. Stir to coat.
4. Remove pie pan from refrigerator. Pour apple mixture into pie shell. Remove dough for top crust from refrigerator. Roll out top crust and place over filling.
5. Trim dough edges, leaving 1/2- inch overhang. Tuck overhanging dough beneath itself and flute edges.
6. Cut three slits in top crust for steam to escape as the filling bakes. Place pie in freezer for 10 minutes.
7. Remove from freezer and and brush lightly with egg white or milk and sprinkle with 1 Tablespoon of sugar. Bake on center rack for 25 minutes at 425°F. Reduce temperature to 375°F and place a foil lined baking sheet on the lower rack to catch juice if it bubbles over.
8. Continue baking for 30-35 minutes more, until crust is golden brown and juices bubble. Remove from oven and cool on a wire rack for 1 hour before serving.