Use my gluten-free pie crust recipe to make a bottom crust.
Peel and cut 4 cups of apples into thin slices and put them in a large mixing bowl.
Sprinkle with sugar, starch, cinnamon, and nutmeg. Toss until all the apples are evenly coated and pour them into the pie dish on top of the bottom crust.
Roll out your top crust and peel of the parchment paper, then flip it over quickly onto your pie and peel of the parchment.
Pinch the edges of the pie together along the sides and use your fingers or a fork to make a pretty pattern along the edge.
Cut a few decorative holes in the top of the pie to allow steam to escape.
Bake the pie at 400°F(200°C) for 50 minutes. Allow it to cool before slicing.
Allow the pie to cool completely before cutting if you want it to come out in nice neat slices. (If you cut it when it is very hot, the pie filling will be runny).