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I make single tarts using a pot pie pan--here's the recipe. It calls for baking 30-35 minutes.

Gluten Free Apple Pie


1/2 c. GF all purpose flour--I used Better Batter
1/4 tsp salt
1/4 tsp sugar


1TB butter, melted
1 TB. oil
1/4 tsp. vinegar
~2 to 3 TB cold water (enough so the dough forms a ball)

Divide in 2 balls--one piece should be somewhat bigger than the other. Roll each ball between 2 sheets of waxed paper so that it forms a circle. No need for extra flour if using GF flour when rolling out the dough, btw.

Place the larger rolled-out circle into a small (pot-pie sized) pie pan that's been sprayed. (The one I used was 4 or 5 inches across I'd say, but fairly deep).

Fill with prepared pie filling or the following mixture:

1 large apple, peeled and sliced
2-3 tsp Better Batter flour
1 tsp sugar
cinnamon--to taste (the more the better imo)
dash nutmeg if desired

Top with second circle of dough, pinching edges together. Sprinkle with a little more sugar or cinnamon-sugar (~1/2 tsp) Bake approx 30-35 minutes at 350 or until crust is lightly golden and filling softens. Don't overbake.
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