Apple Pie

Ingredients for dough:
[ ] 2 cups Nature's Choice gluten-free self-raising flour
[ ] ¾ cup tapioca flour
[ ] ¼ teaspoon salt
[ ] 1 tablespoon honey
[ ] 1 teaspoon apple cider vinegar
[ ] ⅓ cup butter, melted
[ ] ¾ cup warm water

Apple filling:
[ ] 900 grams apples, peeled and cored (about 9 medium apples)
[ ] 2 teaspoons freshly squeezed lemon juice
[ ] 2 teaspoons ground cinnamon
[ ] 1 teaspoon vanilla extract
[ ] ⅛ teaspoon salt
[ ] 2 tablespoons honey
[ ] 20 grams butter
[ ] 100 grams walnuts, chopped

For finishing:
[ ] 1 tablespoon butter, melted

Method:
[ ] Preheat the oven to 175°C
[ ] Arrange the apples in a single layer on a baking tray and roast for 30 minutes
[ ] Transfer the warm apples to a large bowl and gently fold in the lemon juice, cinnamon, vanilla extract, salt, honey and butter until the butter has melted
[ ] Fold through the chopped walnuts
[ ] Allow the filling to cool completely
[ ] Reduce the oven temperature to 170°C
[ ] Add the gluten-free self-raising flour, tapioca flour and salt to a large mixing bowl
[ ] Add the honey, apple cider vinegar and melted butter
[ ] Gradually add the warm water while mixing until a soft, smooth and pliable dough forms
[ ] Knead gently for 3 minutes until smooth
[ ] Cover and allow the dough to rest for 30 minutes
[ ] Divide the dough into two portions: ⅔ for the base and ⅓ for the top
[ ] Grease a 28 cm pie dish with 10 g butter
[ ] Roll out the larger portion of dough and line the pie dish, allowing the pastry to overhang the edges slightly
[ ] Spoon the cooled apple filling evenly into the pastry shell
[ ] Roll out the remaining dough and either cover the pie completely or cut it into strips to create a lattice top
[ ] Trim, seal and crimp the edges
[ ] If using a full top crust, cut a few small vents to allow steam to escape
[ ] Brush the pastry with the melted butter
[ ] Bake for 40 minutes, or until the pastry is deeply golden and crisp
[ ] Allow the pie to rest for 30 minutes before slicing and serving