• Preheat the oven to 400°F (200°C).

Make the pie crust

• If you don't have oat flour, start by making your own by grinding 2 1/2 cups of whole gluten-free oats in a blender for about a minute, until they turn into a fine powder. (This will yield about 2 cups of oat flour.)
• Sift the oat flour through a wire mesh strainer or a flour sifter to remove the oat bran.
• Add 2 cups of oat flour, 1 1/4 cups of tapioca starch, 1 1/2 teaspoons of salt, and 2 teaspoons of xanthan gum to a mixing bowl and mix them together.
• Add 6 tablespoons of refined coconut oil and 6 tablespoons of soft margarine, such as Earth Balance (or 12 tablespoons of Earth Balance sticks). (Both need to be slightly warmer than room temperature – soft, but not melted).
• Work the fats into the gluten-free flour until they are soft and crumbly. Then add 2 tablespoons of water and 2 tablespoons of vodka, and continue to work the dough until it is soft.
• Place the dough between two sheets of parchment paper and roll it out with a rolling pin.
• Peel the parchment off one side and then flip the crust over onto the pie dish and peel off the other side.

Make the pie filling

• Peel and cut 4 cups of apples into thin slices, then place 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 parchme
• Pinch the edges of the pie together along the sides, and use your fingers or a fork to create a decorative 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.