If you choose top and bottom traditional pie shell, the bottom can be rolled out and cut into quarters prior to placing in the pan or dish.
To prepare your pie crust for rolling, leave your dough out for 10-15 minutes, rolling and pressing both sides of the dough with your hands. A French pastry roller yields best results.
Keep a small container of cold water handy to seal crust, and correct any imperfections in the crust; dabbing fingers in cold water and slowly smoothing dough into a smooth surface.
When working the bottom crust, dough will reform easily with smoothing pressure of your fingers. Be patient, however, as gluten free dough requires slow and steady smoothing, and a well floured surface, pastry rolling pin, and wooden spatula.
Pour your Gluten Free Apple Pie filling into the dish.
For the top crust, cutting the dough into strips offers a no fuss solution.
Bake at 400 degrees for 20-30 mins or 325 degrees for 60 to 90 minutes, depending on pie thickness.
Let the pie cool for an hour to an hour and a half. If you desire a firmer pie, refrigerate after pie has cooled for 2 hours.
Drizzle Eastern Shore Honey on top crust modestly for subtle honey flavor. Honey crisps the pie crust and offers a wonderful alternative to traditional pie recipes that call for egg mixtures to be brushed on outer shell.