Sally Duston

July 21, 2015 at 8:25pm

Hi. I just made a GF version of this and it was easy and delicious. I used the crust recipe you posted except substituted my own flour blend (rice, sorghum, tapioca, x gum) and used coconut oil instead of vegetable shortening. I also added 2 Tbs of plain yogurt as well as the 1 Tbs of water to the egg. The berries were fresh picked (today!) raspberries, frozen blueberries, and a half an apple, mixed with 1/3 C coconut sugar and 1 Tbs tapioca flour. The pastry was pretty easy to fold, and easy to repair when it broke, as these do. I sprinkled the top liberally with cinnamon & sugar, and we ate it warm with Haagen-Dazs' truly great vanilla ice cream. Thanks for the inspiration! I even took a picture...
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