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1 hrs 19 mins
This is the result of combining my variation of Pastry Recipe for Pie Crust - Gluten Free for Gluten free pie crust and the French apple pie filling and topping from the 1990 Betty Crocker cookbook. This is by far the best gluten free pie crust we've had. It's lighter than a wheat flour crust, but even non gluten freers will enjoy it. Prep time includes refrigerating the crust before rolling out, but the filling can be easily prepared during that hour.
Units: US | Metric
Serving Size: 1 (211 g)
Servings Per Recipe: 6
The following items or measurements are not included: