Wow. A GF Pie Crust That's Really Good!

When November rolls around I want to bake pies. I'd like to bring a really good one for Thanksgiving dessert, but I confess my pie-making has really gone downhill in the last few years. When you're eating gluten free, pie crust is a challenge. It's not easy to find a decent recipe. All the same, I was seeing the glass half-full this week, so I got it in mind to make a rustic, free-form, French-style tart. I used this crust recipe developed by Helene over at Tartelette. She is a French ex-pat pastry chef, living in the US, and she's an amazing baker. Sadly for her, she had to go gluten free. No need to tell you that her loss is my (and many others') gain! She has come up with some beautiful gluten free pastry recipes. You can read all about them, and drool over her food styling and photography on her blog.

Because I can't get enough of cooked apples, I chose this recipe from Epicurious for the filling. It uses what I think are traditional French elements: the apples are tossed not with cinnamon, but with lemon zest and a little sugar. The crust is spread with a thin layer of apricot jam beneath the apples. I used Bonne Maman preserves - a little pricey, but delicious and not too sweet. This combination of flavors is new to me, and really good!
Still, I must face facts. This crust is tasty, but not fabulous enough to warrant all that extra folded up around the edges. Next time I'll make this in a tart pan, and keep the crust really thin. I think that will be just right.