A classic apple pie gussied up with poached quince and a gluten-free, whole-grain crust. Give yourself a few hours to make the dough as it need time to chill between rollings. Don't skip the "roll, fold, roll" step, as this is what will make the gluten-free dough pliable enough to weave into a lattice. The dough can be made up to 2 days ahead of time and refrigerated (or up to 1 month and frozen), and same goes for the poached quinces. If weaving a lattice gives you the heebie jeebies even after watching this video
, you can simply cut the top round of dough into 2-inch rounds and lay them on top of the fruit, overlapping a bit and leaving some windows, and proceed with the recipe. I made this in a 10-inch pie pan, but a 9-inch pan will work; you'll just have an extra-tall pie.