(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?