Apple pie

INSTRUCTIONS

Pie crust :

1. Cut the plant butter into large chunks (about 1 tablespoon each). Freeze for 20 to 30 minutes. Place the water in the freezer so it’s ice cold. 
2. Weigh the flours and salt directly into a large bowl on a kitchen scale. Mix well.
3. Add the very cold plant butter to the flour mixture. Gently rub it in with your fingers until pieces are about pea-sized.
4. Mix ½ cup of ice water with the vinegar. Slowly pour into the flour mixture while stirring. Add a bit of the remaining ¼ cup of ice water if needed to bring the dough together.
5. Gather the dough into a ball. Wrap in plastic wrap. Refrigerate overnight.
6. The next day, take the dough out of the fridge and cut it in half (keep the other half chilled). Shape into a disk. Lightly flour your work surface and rolling pin with white rice flour. Roll into a large circle.
7. Transfer the dough to a pie dish. Pinch the edges to shape.
8. Preheat oven to 350°F (180°C). Place a baking sheet on the lower rack to catch any drips. Fill the crust with your sweet or savory filling and bake according to your recipe.

Apple filling :

1. Preheat the oven to 350°F (180°C). Place a baking sheet on the lower rack to catch any drips from the pie.
2. Peel, core, and slice the apples into thin pieces. Arrange them in a fan shape inside the bottom crust, slightly overlapping the slices.
3. Sprinkle the apples with sugar and cinnamon. Add a few small knobs of butter on top.
4. Roll out the top crust and gently place it over the apples. Press the edges together firmly to seal both crusts. Use a knife to cut several small slits in the top crust to allow steam to escape while baking (this is essential to prevent excess apple juice).
5. Bake for about 45 minutes, checking after 40 minutes. The crust should be golden brown.
6. Let the pie cool for at least 1 hour before slicing and serving.