Hello lovely followers, I’m gonna revamp this blog a bit cause it’s gotten a little slow.
Anyway my name is Lindsey, I’m a student at the University of Arizona and I’ve been gluten free for 12 years. I have lived on my own for 2 years now and since then, I’ve been cooking on my own. 
Well, tomorrow is Thanksgiving and I’m home for the weekend. Well…I’m also cooking half the food because my poor mom (the best cook ever) broke her ankle and is pretty much imoble, poor thing. 
So of course, I volunteered. I learned from my mom, and decided to surprise my parents with my skills.
This is the first of many posts for thanksgiving. 
My apple pies.
First I make a batch of the best pie crust ever from the gluten free pantry. I always add extra sugar cause it can be bitter and I don’t like bitter crust.
Apple Pie by Lindsey
what you’ll need:
5 granny smile apples peeled and sliced into thick pieces.
3/4 cup (give or take depending on how sweet you want it) of brown sugar
1 table spoon of cinnamon 
4 table spoons of butter
1 pinch of allspice
2 to 3 table spoons of almond flour (I used pamala’s)
1 egg

Put your butter into a large pan and start melting at a medium heat. Put your apples in there with it. As they start to soften add in your sugar and stir in until is melts, then add the cinnamon and all spice. It should start to get little gooey, and that’s what the almond flower is for. Add the table spoons until the gooey-ness becomes smoother. 
Once the apples are soft, take them off the heat! Quickly!
Then take your pie crust and use a cup to make small circles. Spray oil into a cupcake tin and put the circles into the tin and gently tap until they go down and not rip. Fill with your apple filly and then cover with pie crust however you like! I used leaf cookie cutters. 
Then beat together one egg and a teaspoon of water and brush over your tops, add a pinch of sugar on each one. 
Pop in the oven at 425 for 15 minutes and TADA
mini apple pies.
boom.
Now to make my punkin pie. yes it’s spelled wrong. No I do not care. Hello lovely followers, I’m gonna revamp this blog a bit cause it’s gotten a little slow.
Anyway my name is Lindsey, I’m a student at the University of Arizona and I’ve been gluten free for 12 years. I have lived on my own for 2 years now and since then, I’ve been cooking on my own. 
Well, tomorrow is Thanksgiving and I’m home for the weekend. Well…I’m also cooking half the food because my poor mom (the best cook ever) broke her ankle and is pretty much imoble, poor thing. 
So of course, I volunteered. I learned from my mom, and decided to surprise my parents with my skills.
This is the first of many posts for thanksgiving. 
My apple pies.
First I make a batch of the best pie crust ever from the gluten free pantry. I always add extra sugar cause it can be bitter and I don’t like bitter crust.
Apple Pie by Lindsey
what you’ll need:
5 granny smile apples peeled and sliced into thick pieces.
3/4 cup (give or take depending on how sweet you want it) of brown sugar
1 table spoon of cinnamon 
4 table spoons of butter
1 pinch of allspice
2 to 3 table spoons of almond flour (I used pamala’s)
1 egg

Put your butter into a large pan and start melting at a medium heat. Put your apples in there with it. As they start to soften add in your sugar and stir in until is melts, then add the cinnamon and all spice. It should start to get little gooey, and that’s what the almond flower is for. Add the table spoons until the gooey-ness becomes smoother. 
Once the apples are soft, take them off the heat! Quickly!
Then take your pie crust and use a cup to make small circles. Spray oil into a cupcake tin and put the circles into the tin and gently tap until they go down and not rip. Fill with your apple filly and then cover with pie crust however you like! I used leaf cookie cutters. 
Then beat together one egg and a teaspoon of water and brush over your tops, add a pinch of sugar on each one. 
Pop in the oven at 425 for 15 minutes and TADA
mini apple pies.
boom.
Now to make my punkin pie. yes it’s spelled wrong. No I do not care. Hello lovely followers, I’m gonna revamp this blog a bit cause it’s gotten a little slow.
Anyway my name is Lindsey, I’m a student at the University of Arizona and I’ve been gluten free for 12 years. I have lived on my own for 2 years now and since then, I’ve been cooking on my own. 
Well, tomorrow is Thanksgiving and I’m home for the weekend. Well…I’m also cooking half the food because my poor mom (the best cook ever) broke her ankle and is pretty much imoble, poor thing. 
So of course, I volunteered. I learned from my mom, and decided to surprise my parents with my skills.
This is the first of many posts for thanksgiving. 
My apple pies.
First I make a batch of the best pie crust ever from the gluten free pantry. I always add extra sugar cause it can be bitter and I don’t like bitter crust.
Apple Pie by Lindsey
what you’ll need:
5 granny smile apples peeled and sliced into thick pieces.
3/4 cup (give or take depending on how sweet you want it) of brown sugar
1 table spoon of cinnamon 
4 table spoons of butter
1 pinch of allspice
2 to 3 table spoons of almond flour (I used pamala’s)
1 egg

Put your butter into a large pan and start melting at a medium heat. Put your apples in there with it. As they start to soften add in your sugar and stir in until is melts, then add the cinnamon and all spice. It should start to get little gooey, and that’s what the almond flower is for. Add the table spoons until the gooey-ness becomes smoother. 
Once the apples are soft, take them off the heat! Quickly!
Then take your pie crust and use a cup to make small circles. Spray oil into a cupcake tin and put the circles into the tin and gently tap until they go down and not rip. Fill with your apple filly and then cover with pie crust however you like! I used leaf cookie cutters. 
Then beat together one egg and a teaspoon of water and brush over your tops, add a pinch of sugar on each one. 
Pop in the oven at 425 for 15 minutes and TADA
mini apple pies.
boom.
Now to make my punkin pie. yes it’s spelled wrong. No I do not care.

Hello lovely followers, I’m gonna revamp this blog a bit cause it’s gotten a little slow.

Anyway my name is Lindsey, I’m a student at the University of Arizona and I’ve been gluten free for 12 years. I have lived on my own for 2 years now and since then, I’ve been cooking on my own. 

Well, tomorrow is Thanksgiving and I’m home for the weekend. Well…I’m also cooking half the food because my poor mom (the best cook ever) broke her ankle and is pretty much imoble, poor thing. 

So of course, I volunteered. I learned from my mom, and decided to surprise my parents with my skills.

This is the first of many posts for thanksgiving. 

My apple pies.

First I make a batch of the best pie crust ever from the gluten free pantry. I always add extra sugar cause it can be bitter and I don’t like bitter crust.

Apple Pie by Lindsey

what you’ll need:

5 granny smile apples peeled and sliced into thick pieces.

3/4 cup (give or take depending on how sweet you want it) of brown sugar

1 table spoon of cinnamon 

4 table spoons of butter

1 pinch of allspice

2 to 3 table spoons of almond flour (I used pamala’s)

1 egg

Put your butter into a large pan and start melting at a medium heat. Put your apples in there with it. As they start to soften add in your sugar and stir in until is melts, then add the cinnamon and all spice. It should start to get little gooey, and that’s what the almond flower is for. Add the table spoons until the gooey-ness becomes smoother. 

Once the apples are soft, take them off the heat! Quickly!

Then take your pie crust and use a cup to make small circles. Spray oil into a cupcake tin and put the circles into the tin and gently tap until they go down and not rip. Fill with your apple filly and then cover with pie crust however you like! I used leaf cookie cutters. 

Then beat together one egg and a teaspoon of water and brush over your tops, add a pinch of sugar on each one. 

Pop in the oven at 425 for 15 minutes and TADA

mini apple pies.

boom.

Now to make my punkin pie. yes it’s spelled wrong. No I do not care.

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