Bottom Crust: Mix together the teff flour, flaxseed meal, sugar and salt. Stir in the canola oil, then the water, a little at a time. Press into a high-sided pie pan to form the bottom crust.

Filling: Stir together the sugar, cinnamon, nutmeg and rice flour. Add in the sliced apples and stir to cover. Adjust any ingredients to taste. Heap into uncooked pie crust. There should be enough apple slices to fill the pie pan that rounds over the top slightly.

Top Crust: Mix together the flour, sugar and salt. Stir in the canola, then the water, a little at a time to get the right consistency.

Roll out dough and use a cookie cutter to cut out "cookie" shapes to place on top of pie to form top crust. Do not put the cut-out shapes on the pie yet -- they will be added after the pie has baked for 40 minutes.

Putting it all together:  Place aluminum pie crust shield over pan to cover top edges of crust, so that the edges will not burn of the bottom crust and pie filling. Place a casserole lid on top of the pie crust shield so that the pie will steam while cooking, even without a top crust.

Bake covered pie at 400°F for 40 minutes. Remove casserole lid; leave pie crust shield on pie. Arrange (raw) top crust cut-out shapes on top of pie. Bake uncovered for 15 minutes longer at 400°F. Serve warm or cold. The leftover pie reheats well in a 250°F oven.