In a pan, place all of the ingredients. Bring the contents to a boil and then turn down to a low simmer. Simmer for 5 minutes.
If you are making my pie dough or your own, roll it out, place in a pie plate (or tart shells) and pinch the top edges. Set to the side. Or grab a frozen gluten free pie crust and set out to defrost on the counter. (look below in the notes for a link to my pie dough)
Place hot pie filling into prepared pie crust. Use cookie cutters to cut out extra pie dough and decorate the top of your pie crust.
On top of the pie’s pastry, use a pastry brush to put a thin layer of milk (or rice milk). Sprinkle raw course sugar ontop of the thin layer of milk. This is optional but it makes it shimmer and brown nicely.
Bake for 15 minutes in 425 degree F oven and then reduce heat to 375 degrees F. Cook for an additional 25 minutes.
You can tell it is done when the pie filling is bubbling and pie crust is slightly browned. Cool on a rack before serving.