Start with rolling out a pie crust by Arnel's Originals and baling it for 8 minutes.
8 cups thinly sliced and pealed tarty apples (If they are not tarty, add a Tab. lemon juice or vit. C crystals)
1 cup sugar
1/4 cup gluten free flour (I use 2 Tab. brown rice flour, 1 Tab. potato starch, 1 Tab. tapioca flour)
1 tea. cinnamon
1/4 tea. nutmeg
1/4 tea sea salt
3 Tab. salted butter or margarine
Heat oven to 425*. Stir sugar, flour, salt, nutmeg, and cinnamon together and mix it with the apples.
Pour into the partially baked pie crust and dot with the 3 Tab. margarine.
Cover the pie with a top crust and put slits in it so steam can escape.
Bake 40 to 50 minutes.