Preheat the oven to 350°F (180°C). Generously grease an 8-inch (20cm) springform pan or a 9-inch (23cm) deep-dish pie plate. Line the bottom with a round of parchment paper cut to fit.

In a large mixing bowl, whisk together the eggs, salt, sugar, milk, lemon zest, and 2 tablespoons of the melted butter (reserve the rest for on top of the pie). Add the sweet rice flour (or regular flour), cornstarch and baking powder and whisk until no lumps remain. Set aside.

Squeeze the lemon juice into another bowl. Peel the apples and cut them into quarters. Cut out the cores and slice each quarter crosswise into very thin slices with a knife or mandolin. As you cut them, drop the slices into the lemon juice and toss them to keep them from browning.

Drop one handful of apple slices at a time into the prepared batter and toss them well to prevent clumps of slices sticking together and to coat each slice with the batter.

Scrape a quarter of the apple batter at a time into the prepared pan and pat the apples down after each addition so there are no spaces. Smooth the top of the pie with a spatula so the top layer of apple slices lays evenly.

Drizzle evenly with the remaining 2 tablespoons of melted butter. Sprinkle with the cinnamon.

If using a springform pan, set it onto a cookie sheet in case there's any leakage. Bake for 50 to 55 minutes, until the edges are golden brown and bubbling. Let cool completely before serving. Run a knife around the edges to loosen any stuck bits before cutting (remove the sides if using a springform pan).

Serve with whipped cream. Store leftover pie, covered, at room temperature for up to one day, or in the refrigerator for up to 3 days.

Serves 6 to 8.