I have never made a double crusted pie before... ahem-mm, as you can see from the photo below, I am no pie master, plus, I cheated!  Normally I always use the never fail Dream Pastry from Bette Hagman's book:  Bette Hagman Cooks Fast and Healthy.   However, this time I tried Glutino boxed Perfect Pie Crust - we were all pleasantly surprised at how good it is.  No paid advertisement here...just wanted to share something that is new to our household as it is worth sharing for those of you that might like to give this pie crust a try.
For the Pie Crust:  the recipe calls for 1 box of Glutino Pie Crust, 3/4 cup cold butter plus 2 Tblsp butter, 2 eggs, 4 tsp. vinegar, with added water if necessary.  It rolled out quite easily, and when in a pinch for time - this was the way to go!  The inspiration for this recipe can be found here.  Each recipe I have ever tried from Canadian Living or adapted to Gluten Free has never failed - they are always a success.
7 cups chopped/peeled tart apples (I used organic transparent and a few green apples)
juice of 1 lime
1/2 cup organic coconut sugar
3 tblsp. sweet rice four
1/2 tsp cinnamon
1 egg yolk whisked with 1 tblsp. water
2  9 inch gluten free pie crusts
organic cane sugar - for sprinkling on top of the pie
Roll out your pie crust to line a 9 inch pie plate.  Combine the apples, lime juice and toss in a bowl.  In another bowl, combine the coconut sugar, sweet rice flour and cinnamon, whisking well.  Pour over the apples and toss to coat well, then pour into your pie crust.  Paint the edges of the pie crust lightly with water.  Roll out the 2nd pie crust and place on top of the apples loosely, then pinching the edges.  Whisk the egg yolk with 1 tblsp. water, and brush over the pie crust.  Make a few cross slits in the pie crust with a sharp knife, then lightly sprinkle with the organic cane sugar.
Place your oven rack on the lower 1/3 bottom of the oven.  Preheat to 400 degrees.  Bake the pie at this temperature for 15 minutes, then turn down to 350 degrees and continue to bake for another 40 minutes, until golden and the apples are softened.  Let cool on a wire rack.  Lovely served slightly warm with whipped cream or ice cream.