I finally got the nerve to make GF pastry for a public event. After seeing your blueberry hand pies couple of weeks ago, I decided to make 48 individual pies in my muffin tins (24 reg. sized and 24 minis). I also had enough to make our family a full sized pie after peeling a dozen large Granny Smith apples. I recreated my traditional apple/raisin filling using tapioca flour instead of wheat flour and cooked it ahead of time to avoid it shrinking. I used the GF pastry found in Carol Fenster's cookbook and added a brown sugar struesel topping instead of the top crust. Imagine my surprise and joy when someone told me I should open my own catering business! Another person thought the filling tasted just like her Christmas fruit cake and was shocked to discover GF pastry could be just as delicate as the other pastry on the table. She even wondered if I had used pears instead of apples. My GF pastry is not quite the same texture as my original pastry, but unless one is a professional pie baking judge, the slightly more bisquit-like texture does not change the value of the finished product. Thanks for the incentive to keep baking even after I had to give up traditional flour. I'm now trying to put on paper my exact measurments to recreate this pie over again, but I used 12 large Granny Smith apples, sugar and 1 T. cinnamon to coat the apples adding 1 c. raisins with 3/4 c. of tapioca flour to hold it together. The struesel topping was a mix of brown sugar, butter and raw buckwheat hot cereal instead of oatmeal which is normally used on apple crisp. I didn't measure that and will add more buckwheat the next time, but this adds a slightly nutty flavor, but is also nut-free for those with allergiy issues. It was perfect for a buffet dessert table, although at home I'm adding the vanilla ice cream to make for a more beautiful presentation!

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