Preheat the oven to 180°C (350°F)

Prepare the gluten-free pie crust as per package instructions. Place parchment paper on the rolling surface and dust the parchment paper with gluten-free flour. Then, place the pastry on top of the parchment paper and add another layer of parchment paper to the top of the dough. Using a rolling pin, roll the pastry to ½ cm (⅛ inch) thick. Remove the parchment paper on top, and transfer the pastry to a pie dish using the parchment paper as support. Do not remove the parchment paper at the bottom of the dough as the dough can tear.

Press the pastry into the pie dish, and trim any excess leaving a 2.5 cm overhang (1 inch). Tuck the overhang under the edges of the pastry. You can leave the pie as it is or shape the edges using your index finger and thumb. Lightly pinch the edges until the whole dough is complete. Transfer the pastry to the fridge and let it cool while you work on the filling.

In a medium-sized saucepan on medium heat, add the butterscotch chips, golden syrup, brown sugar, and unsalted butter. Whisk the ingredients until the butterscotch chips and butter have melted. Then remove the saucepan from heat and allow it to reach room temperature.

Once the mixture has cooled, add the eggs and vanilla extract and whisk until combined.

In a separate bowl, add the diced apples, walnuts, ground cinnamon, and almond flour. Mix the ingredients until the flour covers most of the diced apples.

Bake the pie for 45-50 minutes until the center of the pie is set. Allow the pie to cool before slicing.