Crust:

1 cup oat or brown rice flour, or a combination of both
1/2 tsp baking powder
1/4 tsp salt
3 TBS cold butter
3 TBS Crisco or other solid veg shortening
1/3 cup iced water
1 cup shredded sharp cheddar cheese

Filling:

2 1/2 lb apples, peeled, cored and sliced
2 cups unsweetened apple juice
1/2 tsp cinnamon
1/2 tsp vanilla
1 TBS cornstarch dissolved in 2 Tbl apple juice

For crust:

1. In medium bowl, combine flour, baking powder and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture forms coarse crumbs.
2. Stir in ice water just until dough comes together. Stir in cheese and combine well.
3. Form dough into a ball and wrap in plastic wrap. Refrigerate 1 hour.

For Filling:

1. Combine apples, juice and cinnamon in a large saucepan. Bring to boil.
2. Once apple mixture boils, lower heat to simmer and cook down 10-15 min.
3. Return to boil and thicken by adding cornstarch mixture. Remove from heat and let cool slightly. Stir in Vanilla.

To Assemble:

1. Spoon apple mixture into 9″ pie pan sprayed with non-stick cooking spray. Preheat oven to 450 degrees fahrenheit.
2. On lightly floured surface, quickly roll out the crust into a 13″ round. Drape the crust over the apples and crimp edges to seal. With a sharp knife, cut 2 or 3 slits in dough for steam vents.
3. Place pie plate on a baking sheet and place in 450 degree oven. Bake 20 minutes. Reduce oven temp to 350 degrees and bake 15 minutes more or until crust is golden and apples are tender. Let cool at least ½ hour before cutting.

Yield: One 9″ pie – 6 to 8 servings.