Apple pie! This was my first try at gluten-free pie crust, and I’m surprised at how well it turned out. It was not any more complicated than an AP flour version. The recipe was a little more fiddly than I felt like doing, so after laminating I just rolled it out, flopped it in the pie plate, and stuck it in the fridge for a while. I used the filling recipe in her cookbook (Baked to Perfection) which calls for letting the apples sit in lemon juice, sugar, and spices for a while, then draining and boiling down the liquid - same technique as the apple pie recipe in Midwest Made, which I love. I did a solid top crust instead of lattice.
The verdict: A for structure, B for complexity (took waaaay longer than I expected), and C for the spices. Unfortunately I think this was more ginger than I like in an apple pie, which is probably a pinch at most. I’ll make the crust again, but not the filling - sticking with Midwest Made.
