In a mixer, add together 1 3/4 cups of gf plain flour and 1/2 cup of gf self raising flour.
Use the dough paddle to add in 185g of room temperature butter until crumbly.
Mix in 1/3 cup white sugar and beat in 2 eggs and 1 tbs of milk. If it’s too sticky, add in flour bit by bit, or if it’s too dry, add in milk, little bit by little bit.
Wrap in baking paper and set in the fridge to chill for 1/2 hour.
Peel and core 8 granny smith apples and chop into smaller pieces.
Coat with lemon juice to keep from going brown.
In a saucepan, melt 45 g of butter and 1/2 cup of white sugar, before adding the apples and 1 tsp cinnamon and 1/4 tsp ground cloves.
Cover and cook for 10 minutes until apples have softened.
Pressing out words
Now, for the really important part. Pressing out letters. Lay out a silicone pastry mat and dust with gf flour. This mat will let you pick up the dough in one piece and roll the dough onto your pie with minimal breakage.
Roll out the dough. Keep a small pile of gf flour on the side to dust the pastry so the rolling pin doesn’t stick.
Raid you craft box (or purchase from a dollar store) cardboard letters and press each one into the dough until the letter is deeply embedded before removing the cardboard letters.
Before attempting to roll it onto the pie pan, check to see if the edges will lift up easily. If they don’t, I’d recommend starting over again now, and making sure there is adequate flour between the dough and mat so the dough doesn’t stick. It’ll save you problems when you try to roll it onto the pie pan.
When finished, pick up the mat and lay it over the pie pan and align. Starting from the bottom, slowly roll the mat back, under and away from the bottom, gently laying the pie crust into place. Take your time. If small parts crack, don’t fret. You can either smooth them through, or realise they’ll crack when baking anyways.
Neaten the edges with a knife, and place in a preheated oven at 180oC for 30-45 minutes (depending on the size) until it starts turning golden brown.