1 single gluten free pie crust, parbaked
2 large Granny Smith apples
1/2 cup (100 g) granulated sugar
1 teaspoon ground cinnamon
8 ounces cream cheese, at room temperature
8 ounces mascarpone cheese, at room temperature
3 eggs (150 g, weighed out of shell), at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon (9 g) tapioca starch
Honey, for drizzling
Preheat your oven to 375°F. Prepare the pie crust according to the recipe instructions, including parbaking the crust. Allow the crust to cool while you prepare the filling.
Peel, core and slice the apples in half from end to end. Slice the apples thinly (about 1/8-inch thick, no thinner). In a medium-size bowl, place the sliced apples, 1/4 cup (50 g) of the granulated sugar, and the ground cinnamon and toss to coat the apples completely. Set the apples aside. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese, mascarpone cheese, remaining 1/4 cup (50 g) sugar, salt, eggs, vanilla, and tapioca starch, and beat on medium speed until smooth and pourable.
Pour about half of the filling into the prepared pie crust and smooth into an even layer. Arrange the apple slices on top of the filling in a single layer, top with the remaining filling, and finish with another single layer of apple slices. Drizzle the apples on top of the filling with about 1 tablespoon of honey in an even layer.
Place the pie in the center of the preheated oven and bake for about 35 minutes, or until the custard is set and doesn’t jiggle when the pan is moved from side to side. It will be mostly firm to the touch in the center, and the filling will be puffed. Remove the pie from the oven and allow it to cool to room temperature before placing in the refrigerator to chill until firm (about 3 hours). Allow the pie to sit at room temperature for about 10 minutes before slicing and serving.