GLUTEN FREE APPLE PIE

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust after filling.

Filling: Combine first 4 ingredients in a bowl and toss to coat evenly. PLace into pie. Top with the pieces of butter. Place second crust on top. Flute. Cut 3 slits. Brush top with egg wash and sprinkle on sugar. Place pie pan on cookie sheet and bake at 400 for 60-75 mins. serve with ice cream and/or whipped cream!