• 1. In a large bowl, combine all the filling ingredients and set aside.
• 2. Preheat your oven to 350F, and grease an 8 or 9 inch pie dish
• 3. In a large bowl, combine the flour mix, sea salt, and xanthan gum
• 4. In a mixer (like a KitchenAid) with the whisk attachment , beat together the eggs and flour until well combined and crumbly.
• 5. Mix in the egg, followed by the olive oil and grainy mustard, until a ball forms.
• 6. Separate the dough ball into two equal parts, and using a rolling pin, roll out the base and top layers of your pie to about ¼ inch thickness. *Tip: I like to roll them out between two pieces of parchment paper for ease of transfer to the pie dish.

Assembly and Baking

• 1. Carefully transfer the base to the greased pie dish and gently press into the edges so that it’s smooth and even.
• 2. Bake for about 10 minutes until it starts to get slightly golden brown.
• 3. Remove from the oven, fill with the mixture and disperse evenly.
• 4. Carefully transfer the other dough layer over top of the pie dish and gently press into the edges of the dish so that it meets the bottom layer.
• 5. Trim where necessary, and poke a few holes throughout the top layer with a sharp knife so that the insides are able to breath as it bakes
• 6. Place the pie back into the oven and bake for about 15 -20 minutes until golden brown.
• 7. Remove from the oven, an allow to sit for a few minutes before enjoying with more gravy and/or cranberry sauce!