Cover apples with wassail and refrigerate overnight.

Prepare Featherlite gluten free pastry dough. (Recipe below.)

Featherlite gf pastry:
A. Mix:
1 1/2 cup rice flour
1 1/2 cup tapioca flour
1 1/2 cup corn starch
1Tablespoon, 1 teaspoon, and 1/2 teaspoon potato flour

B. Mix 2 1/4 cup of the above mixed well flours.
& 1/2 teaspoon salt, 1 tablespoon sugar.

C. Combine 1/4 cup butter & 1/2 cup Crisco. (If you are like me and loathe to use Crisco, force yourself to use Crisco anyway. The pastry only comes out light when you use Crisco.)

D. Cut the shortening and butter mix into the flour mix until it reaches a coarse crumb texture.

E. In small bowl beat 1 egg with 1tablespoon vinegar. Then add 4 Tablespoons of ice water.

F. Stir wet ingredients into dry with fork until a ball forms add small amounts of extra ice water if needed.

G. Work with hands a bit until the texture is smooth.

H. Refrigerate for 30 minutes or more.

I. Get deep dish pie pan and dividing dough into 2, roll out lower half. Line pan with 1/2 dough. Arrange 4 baked apples. Thicken wassail with some gf flour and pour into apple core holes and over and around apples. Top with rest of rolled out dough and crimp the doughs together well.

J. Bake in 375°F oven for ~ 30 minutes until top crust is nicely brown.

K. Eat!