Redefining Pie Crust

Every year I make Jerry apple pie for his birthday - it is our family tradition.  Jerry loves apple pie more than any other desert there is, and I didn't want to have to let this tradition fall by the wayside because of allergies.  Jerry cannot have wheat at all, and he has to rotate soy (shortening), both of which seem to be essential for a good pie crust.  But then I found this blog post.  I thought the addition of cinnamon to the pie crust sounded good for an apple pie, and although I have not been very successful with rice flour products turning out well, I decided that for Jerry, I'd give it a try.  I'm really glad I did, because it made an excellent apple pie that the whole family enjoyed! 

(sifting together all the dry ingredients - doesn't the cinnamon look yummy?)

(cutting in the butter - how can you go wrong with butter?)

One big difference from traditional pie crust is that you have to let it refrigerate overnight before you use it.  It is also a bit thicker than a traditional crust, but other than that, I think most people wouldn't think anything of it if I served it up to them!

(ready to refrigerate overnight)

I know that most people reading this blog don't need to make allergen friendly foods, but I wanted to post this anyway for a couple reasons:

• You should try adding cinnamon to the crust of your pie sometime - it's really yummy!
• I am proud of the way my allergy-friendly cooking has improved to the point that I make things that actually taste good!
• You never know when you'll need to make something for a person with allergies or other health problems, and now you'll have a source! :)

Mmmmm....hot apple pie!  Who has the ice cream?