In a small saucepan, combine apricot jam and water over low heat. Stir until melted and well blended, about 3-5 minutes. Strain through a fine mesh sieve to remove solids. Allow to cool.

In a food processor, combine vegan butter and yogurt until smooth. Gradually add in gluten-free flour, almond meal, coconut sugar, and salt. Pulse until a dough forms. Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat oven to 400°F (220°C). Peel, core, and slice apples thinly. Mix apple slices with organic cane sugar, cornstarch, lemon juice, ground cinnamon, nutmeg, and a pinch of salt. Set aside.

Remove chilled dough from the refrigerator and roll out into a rough circle about 12 inches in diameter. Transfer to a parchment-lined baking sheet, arrange apple filling in the center, and fold edges over to create a rustic look.

Brush edges of the crust with the prepared apricot glaze. Bake for 35-40 minutes, until apples are tender and crust is golden brown.

Let cool on the baking sheet for about 10 minutes before serving. Serve warm or at room temperature with vegan vanilla ice cream or caramel.