Apple Cobpie

Spin me around and call me Sally!  Local apples were 39 cents a pound at the grocery store.  I nearly fainted.  Thirty-nine-cents-a-pound!  How is that even possible!  Oh, I am not even going to ask, lest the grocery gods swoop down and suck the pure joy out of this moment.  Thirty!  Nine!  Cents!  A!  Pound!
I bought enough to feed our entire apartment building.  So you know the old saying: when the grocery gods give you apples, make APPLE PIE!
The kids and I debated over this one: did we want a traditional crust, albeit gluten-free, or did we want more of a cobbler type topping?  It got pretty harry for a while there.  I thought little I.Ma, my youngest, was going to drench me in spit, her speech was so impassioned.  That's right.  Little I.Ma spits when she gets excited.  And she gets excited over apple pie.  In the end, it was Little Se, ever my diplomat, who solved the problem: "Why don't we just make a crust on the bottom and top it like a cobbler?"
Well, duh!  We checked with the grocery gods, who conferred with the apple demi-gods, and it passed their strict standards.
Do you know how wonderful it is to walk home after a day of errands, classes, and activities, open the door, and see a perfectly lovely apple cobpie sitting on your counter waiting for dessert?  It's so wonderful that, in our family at least, the apple cobpie must be promoted to meal-in-and-of-itself.
And so it was.  And now, with the permission of the apple demi-gods, I pass it on to you, in hopes that your own grocery gods have blessed your local grocery store with apple abundance!
Apple Cobpie
one recipe graham cracker dough
5 apples (your preference; we like them tart), sliced (you might want to peel them, but we like the peel on (because we are too lazy to peel them)
3 T. white rice flour
1 t. cinnamon
1/3 c. agave
1 T. balsamic vinegar
1/2 c. nuts (your choice; pecans and almonds work nicely)
1/4 c. corn meal
pinch nutmeg
Make the graham cracker dough per instructions, stopping before rolling into a ball.  Separate out 2/3 of the dough and roll that into a ball.  Keep the other 1/3 in a bowl for later.  Using flour on your surface and rolling pin, roll out the dough into a circle that is 1 1/2 inches larger in diameter than the bottom of your pie pan.  Carefully lift the dough and place in your pie pan, letting it go up the sides.  Gently press the dough into the pan and shape the sides as you wish.  Fork the dough every few centimeters.  Set aside.
In a clean bowl (as in, not the one with the rest of the dough), combine apples, flour, cinnamon, agave, and vinegar.  Pour mixture into pie pan.  Carefully cover the top ridge of the crust with foil (so you will have a circle of foil on the perimeter of the pie pan at the top of the crust, but not covering the pie).
In the bowl with the rest of the graham cracker dough, add nuts, cornmeal, and nutmeg.  Mix with a fork.  Put this topping on top of the pie.
Bake at 350 degrees for 15 minutes.  Remove foil and bake another 5-10 minutes.  Let cool completely and serve as desert, the main meal, breakfast, or what have you.
Be sure to thank the apple demi-gods first.  As mere demi-gods, they get so little praise.

The sight that welcomed us after a long day of errands, classes, and such