First, make the pie crusts. Add gluten free flour, sugar and salt to a food processor. Pulse 2 times.

Then, add in cubed cold butter and cold water. Pulse until crumbly. Mixture should stick together when pinched between fingers.

Remove dough from processor. Form into 2 equal sized balls of dough. Wrap in plastic wrap and refrigerate for 1 hour.

While the pie crust is chilling, make apple filling. Add sliced apples, vanilla, lemon juice, brown sugar, gluten free flour, cinnamon, nutmeg and sea salt to a large bowl. Toss until apples are fully coated. Set aside.

Once dough has chilled for 1 hour, remove from fridge. Preheat oven to 400 degrees Fahrenheit.

Roll out pie crusts one at a time, coating the parchment paper and rolling pin in gluten free flour to prevent sticking. Repair any cracks with fingers.

Once both pie crusts are rolled out, place pie plate on top of one of the pie crusts. Gently invert pie plate so that the pie crust falls down into the pie plate.

Gently transfer apple mixture down on top of the pie crust. Arrange in an equal layer.

Place the 6 tablespoons of cubed butter on top of the apples. Spread them out; this adds moisture.

Then, very carefully add the top pie crust on top of the apples.

Crimp the both pie crust edges together with your fingers. Make a small slit in the top of the top crust.

Gently brush the top pie crust with milk. Then sprinkle sugar on top.

Place pastry shields or tin foil along the edges of the pie crust to prevent burning.

Bake at 400 degrees Fahrenheit for 20 minutes. Then, lower oven temperature to 350 degrees Fahrenheit. Bake for another 40 to 50 minutes. Pie is done when the top is golden and the filling is bubbly.

Finally, remove from oven. Remove pastry shields. Allow pie to cool for at least a couple hours before slicing into.