Combine the gluten free flour, sugar, salt and Xanthan gum in the bowl of the food processor. Pulse a few times to incorporate.  Cut 4 tablespoons frozen butter into cubes and spread evenly over the flour mixture. Toss a bit with your fingers to coat pieces with the flour mixture. Pulse until it looks like fine meal. Add the remaining 8 tablespoons frozen butter (cubed) and 1/3 cup frozen shortening (cubed) and pulse until it is in pea size pieces. Drizzle in the vodka and 1-2 tablespoons ice cold water and pulse (about 8 times) until the dough just comes together. Divide the dough evenly into 2 balls and flatten each into 4-inch disk. Wrap each disc tightly in plastic wrap and refrigerate at least 2 hours or overnight. 

Peel and core the apples and slice ½ inch thick. Transfer to a medium bowl and toss with the sugar and lemon juice, set aside. Melt 5 tablespoons butter in a large skillet over medium heat. Add the sliced apples and cook, stirring occasionally, until semi-soft, about 15 minutes. While the apples are cooking, in a separate small bowl, mix the gluten free flour, cinnamon and salt.  When the apples are tender, add the gluten free flour mixture and heavy cream. Cook for an additional 2-7 minutes or until juices thicken. Remove from the heat and let cool completely. (It’s best to make the filling a day ahead; cover and refrigerate.) 

Just before you assemble the pie, gently place all 3 packages of Driscolls raspberries in a medium bowl. In a separate small bowl, combine sugar and tapioca.  Add the sugar mixture to the raspberries and very gently toss with your fingers. 
 

How to assemble the pie

Place 1 dough disk between two sheets of plastic wrap (I usually use four sheets-two for the top and two for the bottom). Or if you prefer you may roll out the dough on a gluten free floured surface. Roll out the disk of dough into a 13-inch circle. Peel off the top sheet of plastic wrap and pick up the bottom sheet of the plastic wrap and ease the dough into a 9 ½ -inch deep-dish pie plate.  Gently press the dough against the bottom and sides of the pie plate, leaving the overhang, (if you have a large excess amount of dough you may trim it a bit). Add the apple filling, mounding it in the center. Discard any excess juices. Add the raspberry filling on top of the apple filling. The filling will be very full and high.  If you are using the pie bird, insert the pie bird in the middle of the pie filling

Roll out the remaining disk of dough into a 12-inch round between two sheets of plastic wrap. Remove the top sheet of plastic and cut a small circle in the middle of your dough, now pick up the bottom sheet of plastic and ease the dough on top of the pie filling. Press the dough edges together. Fold the overhanging dough under itself and crimp the edges with your fingers.   If you are not using the pie bird cut a few slits in the top of the piecrust to let the steam out. Chill at least 1 hour.

Set a baking sheet on a rack in the lower third of the oven; preheat oven to 425 degrees. Meanwhile, in a small bowl combine the egg yolk and heavy cream. Brush the pie with the egg yolk mixture, avoiding the edges. Sprinkle with sugar. Cover the pie edges with foil. Set the pie on the hot baking sheet and bake for 15 minutes. Reduce the oven temperature to 375 degree. Bake for about 1 hour.  Note: After 30 minutes check the pie, if browning too much loosely place a piece of parchment over the pie.  Rotate the pie as needed for even browning.  With 15 minutes remaining, remove foil and continue to bake.  Transfer to a rack and let cool until set- 4 hours. 

Check out our other Raspberry Pies!