The filling of a gluten-free Dutch apple pie is typically very thinly sliced apples which are good for gaining proportionate weight, and the crumble topping is typically quite thick. The pie is then topped with a beautiful, golden brown topping that is reminiscent of streusel. In the same manner as doing business at the bottom, partying at the top. The presence of cinnamon, sugar, and nutmeg, in addition to a tender bottom crust, ensures that you won't be able to forget for even a second that it's pie season. In order to make the crust, combine the flour and salt in a medium-sized bowl with a whisk. After adding the shortening and incorporating it thoroughly, the mixture should have a crumbly texture all over. 
Granny Smith apples are my go-to choice whenever I'm making an apple pie filling that is gluten-free. They have a sour taste, and their consistency ensures that they don't lose much of their flavor despite their age. Apples such as Gala, Empire, and Cortland are additional options that are worthy of consideration. They have a more concentrated flavor, but in addition to that, they are quite firm and never mealy, which ensures that when baked they will have the ideal consistency. It is best to steer clear of apples that are particularly sugary or exceptionally juicy, such as Fuji or Red Delicious, as these varieties tend to disintegrate very quickly and, by the time the baking is done, resemble mush. Cube the butter into small pieces, about half an inch each. After adding the butter to the flour mixture, use your fingers, a pastry cutter, or a mixer to work the butter into the flour mixture in a roughly uniform manner. Don't be too thorough; the mixture should be very uneven, with large chunks of butter in among the smaller ones. Toss the mixture after adding four tablespoons of water and combining the ingredients. Mix in an additional amount of water as necessary to produce a mixture that is both chunky and relatively cohesive. When you gather it up and squeeze it in your hand, it ought to stay together. The dough should be cut into two equal pieces, with one piece being approximately twice as large as the other. After that, form a roughly circular disk out of each half. The disks should be buffed, but it is acceptable for the surface to have some cracks in it. Cover with plastic wrap and place in the refrigerator for at least half an hour and up to a full day. Alternatively, you can wrap the plastic in aluminum foil and then freeze it for up to two months. When you are ready to make the pie, remove the crust from the refrigerator or freezer, but keep it wrapped up. Allow it to thaw (if it's frozen) or warm up a bit (if it's been chilled for more than 30 minutes), until it's softened enough to roll but still feels cold to the touch. To prepare the filling, take the sliced apples and pour the lemon juice over them in a large mixing bowl. 
Sugar, flour, cornstarch, salt, and spices should be mixed together in a separate bowl using a whisk. The mixture should be sprinkled over the apples, and then the apples should be stirred to coat them. Mix in the boiled cider (or the apple juice concentrate) and add the vanilla extract if you want to use it. While you work on the crust, put the filling to the side for now. Turn the temperature in the oven up to 425 degrees. Grease a pie pan with a diameter of 9 inches and a depth of at least 2 inches. After the pie has been baked, this will make it much simpler to serve. A circle measuring 13 inches in diameter should be rolled out from the larger piece of pastry. Move it to the pan that you have previously prepared, and then trim the edges so that they overlap the rim of the pan by an inch all the way around. Place the apple filling in the prepared baking dish using a spoon. Place small pieces of butter all over the top. The remaining pie dough should be rolled out to a circle measuring 11 inches in diameter. Put the pastry on top of the apples in a careful manner. Bring the overhanging bottom crust up and over the top crust, pinching to seal the two layers together and creating a decorative crimp in the process. Fork holes all over the surface of the crust to create vents for the steam to escape. Or cut decorative vent holes, if desired. 
Brush the top crust with milk (or an egg white beaten with one tablespoon of water), then sprinkle it with coarse sugar to give it a crunchier texture and a glossier appearance. While the oven is finishing preheating, place the pie in the refrigerator for ten minutes to help the crust become firmer. Arrange the pie in a single layer on a baking sheet that has been covered with parchment paper. Bake the pie for 20 minutes, then lower the oven temperature to 375 degrees Fahrenheit and bake for another 40 minutes, or until the filling is bubbling inside the pie (and perhaps dripping onto the parchment). Check on the pie after it has been in the oven for half an hour and, if necessary, cover the edges with foil or a pie shield to prevent them from browning too quickly. After the pie has been baked for the appropriate amount of time, take it out of the oven and check to see that the filling is vigorously bubbling either around the edges or through any decorative vents. Before you even think about slicing the pie, it needs to completely cool down. It's a messy business, but you have to slice any fruit pie that's still warm. As the pie cools, the filling will continue to thicken, and if you cut it before it has had a chance to finish setting, it will run out everywhere. It is best to bake the pie ahead of time, let it cool completely, and then reheat each slice individually after it has been cut. 
Any leftover pie can be kept at room temperature for up to a week if it is lightly covered and lightly covered with plastic wrap. Freeze for longer storage. Make sure to use a few different kinds of apples in your filling so that it has an authentic taste of apples. Choose varieties of apples that are able to maintain their form even after being baked, such as Jonagold, Granny Smith, Ginger Gold, Cameo, Northern Spy, and Delicious. These are all excellent options. Please be aware that our Apple Pie Spice is not gluten-free certified because it is packaged using equipment that also processes wheat.
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