I just tried this crust recipe for my toddler son who has a wheat and egg allergy. I replaced the egg with flax-seed gel. The crust came out pretty well; however, the crust was not as pliable as in your pictures and I could not flute it. Could this be because I used flax-seed gel instead of the egg? All in all, my gluten-free, egg-free apple tart was a winner with my son and the rest of the family. Thanks for helping my son enjoy his first apple pastry! Any substitution of ingredients may result in a change to the pie crust dough. We know there are many replacements for eggs in recipes, but sadly we don't have the time to try them all to see if the recipes will work as they do making the recipe as posted (or using the original ingredients). We're glad the first tour of this recipe met with an enjoyable apple treat and hope the future apple pastries are as enjoyable. Happy GF Baking! Irene @ KAF

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