Sprinkle a couple of teaspoons of sweetener in the bottom of the pie dish and set the oven to 350°.

For the Pie Crust:

Make the gluten free pie crust, wrap in plastic wrap and refrigerate.

Divide the pastry dough in half and dust a clean work surface with the gluten free flour. Dust flour over the top of the dough.

Begin rolling the dough from the center out to the edges. Roll a couple of times, then flip the dough over to help prevent sticking. Continue to roll into a circle until the dough reaches 1/8-inch thickness.

Using a bench scraper or using the rolling pin, gently pick the dough up and place over the pie dish.

For the Filling:

Peel, core, quarter and slice the apples 1/4″ and place in a large bowl. Add the lemon juice.

Combine the spices, salt, cornstarch and sweetener together and pour the mixture over the sliced apples and mix together.

Transfer the apple mixture into the pastry dough inside of the pie dish.

Wrapping Up:

Roll the remaining dough out and place over the top of the apples or make a lattice top. Crimp the edges of the dough together where it meets the pie dish.

Beat an egg together and using a pastry brush, brush the exposed crust.

Create a dome with a large piece of foil. Fold the foil in half and gently crease, then completely cover the pie and place in the oven for 30 minutes.

Remove the foil and continue to cook until the crust is golden brown, about 25 minutes.

Remove from the oven and allow to slightly cool.