Start by preparing the dough first. Add Chebe All-Purpose mix, powdered milk and sugar to the bowl of a food processor. To that, add the cubed, cold butter and process until the mixture looks more like sand. No visible chunks of butter should remain. (If you do not have a food processor you can freeze and grate the butter like Linda shows in her video.) 

Remove top to the food processor and add the 2 eggs and 2 tbsp of oil. Process until fully blended and the dough takes on a uniform yellow tint. 

While processing, slowly add ICE cold water, one tablespoon at a time. A soft dough ball should form. Stop processing and turn dough out onto a silicone mat. Make sure to get out any residual flour in the food processor. 

Knead the dough until all remaining flour has been processed and a firm, small dough ball develops. Set aside as you work on the filling. 

Peel 6 to 8 medium apples. Place slices in a medium bowl that contains 2 tbsp of lemon juice. Continue to toss apple slices in the juice as more are added to the bowl. 

Once all apples are peeled and sliced, add remaining ingredients (sugar, salt, starch and spices) to the bowl and mix together well. Set aside. 

Divide the dough ball approximately in half. Place one half on a silicone mat for rolling and set the other half aside. (You may want to place it in the refrigerator to chill.) Add grain free flour to the silicone mat to prevent the dough from sticking. Roll the dough out one way, then turn 180 degrees the other way, and roll in the opposite direction. It may be helpful to flip the dough over when doing this to prevent sticking. 

Carefully place the rolled pie crust in the bottom of a pie dish and press into the bottom and sides. 

Fill the bottom crust with the apple pie filling. 

Roll the other half of the dough and cover pie filling. Tuck the edge of the bottom crust under the top, and pinch the top crust over the bottom to seal the pie. 

Place the pie in a brown paper bag and place on top of a cookie sheet. Bake in a 350 degree oven for 55 minutes. Remove cookie sheet from oven, and remove pie from bag. Place pie back in the oven for 5 minutes to continue browning. 

Remove from the oven and allow to cool completely, at least 2 hours. This pie is best if allowed to sit overnight.