*Disclaimer - (I'm not chef, or a baker - just an everyday person who cooks for my family using 'this and that' measurements. So mine are not recipes you'll find in a cook book - just what I find success with.)
I was going to make something somewhere between an apple pie and apple crisp - but went straight up apple pie.
I don't do well with pastry crusts - but it didn't turn out too badly...
I used Bette Hagman's Vinegar Pastry crust recipe. Rolling it out between 2 pieces of plastic wrap is the trick - although I still have issues with connecting top and bottom crusts. lol - not the most beautiful.
Once bottom crust is securely in place, I added 4 cups sliced apples, then sprinkled on about 2 heaping T. gluten free flour (I use a rice, pot. starch, tapioca blend). 2 T sugar and 2 T butter, chopped - and a tsp cinnamon. Add top crust - smoosh together around the edges (see, told you I'm not a chef), using cold water to seal and bake at 375 for about an hour (or more) - til golden brown.
Next time I'll probably add another T sugar and mix the sugar, cinnamon flour and butter in with apples before dumping into shell. Also - I like mine cold - so I know it will taste even better later tonight.
It also caved a bit when I cut into it, cracking the crust, as you can see. :(
But, its still pretty yummy!
A Children's Book
Helping Others Understand
Our inspirational journey also includes the frightening reality that hospital food isn't always safe for those who need to be gluten free.