In a medium bowl, mix gluten-free flour, sugar, and salt. Cut in non-dairy butter until mixture looks like breadcrumbs. Add water and mix until the dough comes together into a ball. You might need more or less water so add 1 tablespoon at a time!

Grease a 9-inch pie plate, roll out dough in between two parchment paper. Remove the top layer of parchment paper. Invert your pie pan, over the exposed dough.Carefully flip the pie pan with the dough on top.

Carefully press dough into the bottom and sides of the pie plate, flute edges as desired and place in refrigerator until ready.

Preheat oven 350 degrees F.

Toss apples with sugar, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg in a large bowl. Remove the pie plate from the refrigerator and fill with apple mixture, mounding apples towards the middle of the pie plate. Cut non-dairy butter into small pieces and scatter them all over apples.

In a medium bowl, combine almond flour, non-dairy butter or coconut oil, and maple syrup.

Sprinkle the streusel topping evenly over the top of the pie, and bake in the oven for 1 hour and 10 minutes, or until pie crust and streusel topping is golden brown. Cool for about 15 minutes before slicing.