With no eggs, dairy, soy or gluten, I figured I wouldn't even tackle pumpkin pie for the holiday. My second choice is apple, but I haven't tackled pastry yet (I'm still trying to get something to come out of a loaf pan resembling bread :-) I resorted to an old favorite and hoped for the best. This is a favorite family recipe and I was not expecting great success, but I absolutely could not tell the difference from the original. For me, that is a huge success. I only made 1/2 a batch in a shallow 9" pie plate, but it normally makes enough for a large deep dish plate. Kathy Apple Crisp (GF, CF, EF) 7-8 med baking apples, pref Granny Smith 1 T margerine 1 c brown sugar 1 c sweet rice flour (glutinous rice flour) 1/2 c margerine 1/2 t salt 1 t cinnamon Peel, core, and thinly slice apples. Place in lightly greased (with some of the T margerine) baking dish. Dot with additional margerine. In a med bowl, combine flour, brown sugar, and cinnamon. Mix well. Using a pastry blender, a fork, or 2 knives, cut in the margerine to make coarse crumbs. Spread evenly over apples. Bake at 375F for about 30 minutes until apples are soft and crumbs are browned and starting to carmelize. ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj.