Gluten Free- Wheat Free Apple Pie
(contributed by Mrs. Irma Krohn)

Crust:

3/4 cup White Rice Flour                             1/2 teaspoon Xanthan Gum

1/4 teaspoon Salt                                         1 teaspoon Honey

1/3 cup Butter or Vegetable Oil           2 Tablespoons Cold Water

Filling:

6-8 Apples, Peeled and Sliced                      1 teaspoon Cinnamon

1/4 teaspoon Nutmeg                                   1/2 cup Sugar

2 Tablespoons Potato Starch

Top Crust:

3/4 cup White Rice Flour                             1/4 cup Sugar

1/3 cup Butter or Vegetable Oil

Preheat oven to 425 degrees. To make the Crust:  Stir together dry ingredients. Cut in butter or oil, then add honey. Add cold water a little at a time until the dough forms into a ball. Press pieces of the dough into the pie pan (it is difficult to roll out).

Filling:

Put the peeled and sliced apples into a bowl and sprinkle the cinnamon, nutmeg, sugar, and potato starch on top, mix well. Put apples in the crust.

Top Crust:

Combine the rice flour and sugar, cut in the butter or oil. Gently place pieces of the dough over the top of the pie.  Bake the pie at 425 degrees for 10 minutes then lower to 350 degrees and bake for 1 hour.