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Hello -

I was watching FoodTV the other day and found a recipe for a Chef's
Apple Pie using Corn Pie Crust courtesy of Cheryl Smith, who is the
Executive Chef at Sol in Brooklyn, NY.  I adapted it to gluten-free by
substituting the flour with Sylvan Border GF flour mix and 1 teaspoon of
Xanthan Gum.

It really tastes good and it was very easy to make in the food
processor!

Corn Pie Crust:

1-1/2 C.      Corn Flour
1 C.          Gluten-Free Flour + 1 tsp. Xanthan Gum
1/3 C.        Sugar
1 tsp.        Salt
2 Sticks      COLD Butter, cut into small pieces
1/4 - 1/3 C.  COLD water (more if needed)

Combine the dry ingredients in a food processor and pulse.  Add butter
pieces into mixture and pulse until it resembles coarse meal.  Turn out
into a bowl and add ice water a bit at a time until the mixture holds
together when pressed in your hands (it will still be crumbly).  Reserve
some of the pie crust to sprinkle on the top of your pie.   Press crust
into your pie plate until covered.    (Depending on how thick you make
your crust, you may have enough crust mixture left over to make another
bottom crust.)

Apple Filling:

3           Golden Delicious Apples, peeled, cored & wedged
1/2 C.      Sugar
1 tsp.      Cinnamon (or to taste)
1/2 tsp.    Ground Ginger
Pinch       Nutmeg
Pinch       Cumin
Zest        Juice of 1/2 Lemon
1/4 tsp.    Salt
1/4 stick   Butter,  cut into small pieces

Combine all of the ingredients for the filling, except the Butter and
pour into pie crust.  Crumble crust mixture over the top and dot with
butter.

Bake in preheated oven at 350 degrees for 35 to 50 minutes, until top is
golden and bubbling.

The crust holds together once baked and tastes quite good.  My
non-gluten-free husband said it couldn't tell the difference - and he's
really picky.

Enjoy!