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I had to post this recipe--it turned out so well. Modified from various
sources.

Sour Cream Apple Pie

Pie Crust mix from Gluten-free pantry (no $ connection).  One bag will
make four single crusts or two doubles.  Freeze the leftover.

Hint:  Roll lower crust (~1/4th of the total mix) between 2 pieces of
wax paper.  Carefully peel off top piece of wax paper then use the lower
piece of wax paper to press the crust in to the pie pan.  Then carefully
peel it off.

Filling:

5 tart apples peeled, cored & sliced thinly (6 if they're small).

Mix
2/3 cup low-fat sour cream
1/2 cup white sugar
1 egg beaten lightly
1/4 tsp salt
1 tsp vanilla ext
3 Tbsp GF flour (I used GF pantry French Bread mix, my stock)

Pour over apples & coat well.

Put filling in pie pan & sprinkle on topping:

3 tbsp brown sugar
2 tbsp white sugar
1 tsp ground cinnamon or allspice

Roll out rest of crust & slice in to strips; lay out lattice on top of
pie.

Bake in 350 deg oven for approx 60 minutes.

No one will be able to tell this is GF!!!

David

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