• Place the crust onto a well-floured surface (using gluten-free all-purpose flour) and roll it into a rectangle about 12x16 inches. Transfer to a lightly greased, parchment-lined baking sheet, leaving a bit of crust overhanging the edge. Trim the edges so they’re flush with the baking sheet, reserving any excess dough for decorative cutouts. Refrigerate the pie dough while preparing the filling.
• Toss the apples with gluten-free all-purpose flour in a large bowl and set aside.
• Place the granulated sugar and brown sugar in a medium saucepan over medium heat. Gently stir to create a well in the center. As the sugar begins to caramelize, gradually stir more sugar from the edges into the center. Repeat this process until all the sugar has caramelized, about 10 minutes. Meanwhile, heat the heavy cream and butter in the microwave.
• When the sugar reaches a dark amber color, reduce the heat to low and gently stir in the heavy cream and butter mixture, a little at a time. Slowly whisk in the lemon juice, vanilla extract, salt, cinnamon, ginger, nutmeg, and cloves. Toss the sugar mixture with the apples until well combined. Set aside while you prepare the streusel topping.
• In a small bowl, combine the gluten-free all-purpose flour, oats, brown sugar, cinnamon, salt, and butter. Use your hands to rub the mixture together until small, pea-sized crumbs form. Set aside.
• Spread the filling evenly over the crust. Top with the streusel. Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling through the topping.
• Allow to cool for 2 hours before slicing.

Gluten Free Oat Crust

• Add the gluten-free all-purpose flour, oat flour, and salt to the bowl of a food processor. Pulse 4–5 times to combine. Add the butter and pulse 4–5 more times. Add the vinegar and 8 tablespoons of water, then pulse about 10 times until the dough begins to come together. If needed, add more water, 1 tablespoon at a time, until the dough just holds together.
• Remove the mixture from the bowl and form it into a ball. Flatten slightly, then gently roll the dough to about ½ inch thick. Working from left to right, fold one-third of the dough over the center, leaving one-third exposed. Fold the remaining third over the top. Repeat the process from top to bottom. Wrap in plastic wrap and chill until ready to use.