Cheddar-Apple Pie

• Crust:
• 1.7 ounces potato starch (about 1/3 cup)
• 1.4 ounces tapioca flour (about 1/3 cup)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 3 tablespoons 1% low-fat milk
• Filling:
• 2 pounds Granny Smith apples, peeled, cored, and thinly sliced
• 1/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Cooking spray
• 2 ounces sharp cheddar cheese, shredded (about 1/2 cup) and divided
• 1 tablespoon chilled unsalted butter, cut into small pieces
• Topping:
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 3/4 cup certified gluten-free quick-cooking oats
• 4 ounces gluten-free arrowroot cookies
• 4 tablespoons chilled unsalted butter, cut into small pieces

1. To prepare crust, weigh or lightly spoon potato starch and flour into dry measuring cups; level with a knife. Combine potato starch, flour, 1 tablespoon sugar, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; toss with a fork until moist. Gently press mixture into a 4-inch circle on 2 sheets of heavy-duty plastic wrap that overlap; cover with additional overlapping plastic wrap. Chill 1 hour.
2. To prepare filling, place apples, and next 7 ingredients (through nutmeg) in a large bowl; toss to combine.
3. Preheat oven to 350u0b0.
4. Roll dough, still covered, into a 12-inch circle. Fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Fold edges under or flute decoratively.
5. Sprinkle 1/4 cup cheese over piecrust. Spoon apple mixture over cheese; top with 1 tablespoon butter pieces. Bake at 350u0b0 for 20 minutes.
6. To prepare topping, place 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/4 teaspoon salt in a food processor; process until combined. Add oats, cookies, and 4 tablespoons butter; pulse 2 times or until crumbly. Remove pie from oven; sprinkle with 1/4 cup cheese and topping, pressing gently to adhere. Bake an additional 30 minutes or until golden brown. Cool on a wire rack.

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Taken from www.myrecipes.com/recipe/cheddar-apple-pie (may not work)