Preheat oven to 350°F (175°C)
Divide dough into two parts.
Roll out first part on a silpat or parchment paper with a bit of cassava flour. When it looks like it will fit over your pie plate, turn the plate over and place it in the centre of the rolled out doe, and flip the whole thing over.
Fill with your apple apple mixture and arrange the slices to avoid compression.
Roll out remaining dough in the same way on the parchment paper, and this time flip the whole thing over onto the filled pie. If it is sticking to the silpat, pop the whole thing in the freezer on a tray for 2-3 minutes and then try again.
Cut around edge of pie creating about 2cm (¾ inch) of overhanging dough.
Taking your thumb and index finger of one hand and the thumb of your other hand, press in the edges of the dough until the whole pie is 'sealed'.
Cut some personalized holes in the top so the pie doesn't explode in the oven.
Bake in preheated oven for 40-45 minutes hour or until crust begins to brown.