Thaw pie shell for 10-20 mins. Preheat oven to 350ºF. Be sure to remove protective sheet from pie shells before preparing.
Slice apples to desired thickness. Fill thawed Wholly Gluten Free pie shell with the slices, enough to extend just above the rim of the shell, about an inch.
Combine cinnamon and sugar in a separate bowl. Mix until cinnamon is fully incorporated into the mixture.
Sprinkle cinnamon sugar mixture over top of the apples, being sure to cover everything and filling holes with any extra sugar.
For crumble, combine flour, sugar, and refrigerated vegan butter pieces until it forms a crumbly-like texture. Sprinkle desired amount of topping over top of the pie.
Bake at 350ºF for 45 minutes on a center rack, or until apples are soft and topping is browned.
Let pie cool for at least 30 minutes before serving.
