Ingredients

• ½ cup Gluten Free Oat Flour
• ¾ cup Gluten Free 1-to-1 Baking Flour
• 1 Tbsp Cane Sugar
• ¼ tsp Kosher Salt
• ½ cup cold cubed Unsalted Butter
• 4–6 Tbsp Cold Water

• ½ cup Hazelnut Flour
• 2 tsp Gluten Free 1-to-1 Baking Flour
• 2 Tbsp Cane Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• ¼ tsp Kosher Salt

• 4 large unpeeled Apples, thinly sliced
• 1 Egg
• Coarse Sugar (optional)

Instructions

1. Preheat oven to 375°F. Place flours, cane sugar, salt and butter into a bowl. Using a pastry cutter, cut in butter until it is the size of peas. Slowly drizzle in ice water, gently incorporating each addition with a fork.
2. After adding the fourth tablespoon, squeeze the dough together into a few handfuls. If it sticks, continue to form the dough into a disc. (If still too dry, add another tablespoon of water and then proceed to making the disc.) The dough should adhere and not be crumbly, but it also shouldn't be too wet. Cover and chill the dough while making the filling.
3. In a small bowl, combine hazelnut flour, gluten free flour, sugar, egg, vanilla extract and salt. Whisk together until the mixture is smooth and egg is fully incorporated.
4. Wash and slice four large apples in ¼-inch slices.
5. Remove and unwrap chilled dough. Lay a piece of parchment paper on your work surface and gently tap the round to flatten. Continue to roll out the dough until it’s a large circle, about 12 inches in diameter.
6. Transfer parchment paper and dough onto a sheet pan before adding fillings.
7. Gently spread hazelnut filling evenly across the dough, leaving a 2 ¼-inch empty border. Set in slices of apple, skin facing up, until all apples are used. Fold the edges of the pie crust towards the center, leaving a small circle of exposed fruit. Lightly whisk the egg together with a splash of water. Brush egg wash over the crust and sprinkle with coarse sugar.
8. Bake for 40–45 minutes, until crust is firm and golden. Allow to cool for 15 minutes before serving.