make the crust (food processor method): add the gluten-free flour, coconut sugar, and sea salt to a food processor. pulse a few times to combine. add the cold cubed butter and pulse 8–10 times until crumbly with some pea-sized butter pieces remaining.

add the egg and vanilla, then drizzle in the ice water. pulse just until the dough starts to form and clump together — don’t overmix. once the dough comes together, transfer to a floured surface, form into a ball, divide into two discs, and wrap each tightly. chill for at least 30 minutes.

prepare the filling: in a large bowl, toss the unpeeled apple slices with coconut sugar, gluten-free flour, cinnamon, nutmeg, salt, vanilla, lemon juice, avocado oil, and honey. let rest 10–15 minutes to slightly soften and release juices.

assemble: preheat the oven to 375°f (190°c). roll out one chilled dough disc between parchment paper and fit into a lightly greased 8 1/2 or 9 inch pie dish. add the apple filling — it should be slightly heaping.

roll out the second disc, lay over the top (or make a lattice), seal and crimp the edges, and cut a few small slits for steam. brush the top with an egg wash or a bit of milk for shine.

bake: bake for 45–50 minutes, until the crust is golden and the filling is bubbling through the vents. if the edges brown too quickly, cover them halfway through with foil.

cool u0026 serve: let cool at least 1-2 hours before slicing — this allows the filling to set and hold its shape.