Gluten-free apple and cinnamon pie

First, prepare the dough: mix the gluten-free flour, butter, icing sugar, egg and a pinch of salt. Because gluten-free dough can be difficult to handle at times, sprinkle the flour into the dough in batches to make it easier to come together. Rest the dough in the refrigerator for at least 30 minutes.

Meanwhile, peel the apples, cut them into small pieces and place them in a large bowl. Carefully pour over the lemon juice, brown sugar and cinnamon and mix.

When the dough has rested sufficiently, stretch it out on a floured surface. I usually roll it out between two layers of baking paper so that it doesn't stick to either the pastry or the stretcher.

Then place the dough in a pie dish lined with baking paper. Make sure that the dough doesn't tear, if it does, a little water will help to patch up the tears.

Put the apple filling on the pastry and bake the whole thing at 180 degrees for 30-40 minutes, until the pastry is golden brown.

If you do taste it, make sure to allow time to cool! Don't jump right in because it burns!