Desserts

I'll flesh this out more tomorrow, but I wanted to get the basics up here so you had something to work with.

These are notes from my friend Lynn about what she does for her gf pies

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I make crust with almond flour . . . probably not easy for her to get, but
she can grind them herself if she has almonds and a coffee grinder. 

JOC nut crust: 375 oven, 2 cups almonds (or walnuts or pecans) chopped to
meal or ground, mixed in with a fork the following: 4 tbs. softened butter,
3 tbs. sugar, 1/4 tsp. salt.  Press into pie plate; bake until golden brown,
10-15 min.

I do an apple pie with a more streusel-like topping with the almond crust
also.  You could tell her to do JOC nut crust (pre-bake it), do filling for
JOC Apple Pie II (7 cups peeled, cored, and sliced apples; heat 3 tbs.
butter until sizzling, add apples, toss and cover and cook on medium,
stirring frequently, until apples are softened on outside but slightly
crunchy, 5-7 min; stir in 3/4 c. sugar, 1/2 tsp. cinnamon, 1/8 tsp. salt;
cook on high until apples boil and juices become thick and syrupy (3 min.),
immediately spread on wax paper-lined baking sheet to cool to room temp; put
in cooled nut crust), and bake it with a streusel topping made from ground
almonds, butter, and a some brown sugar mixed together (Try this one: 1 cup
ground nuts, 1/3 cup brown sugar, 3 tbs. butter, mixed with a fork and
spread over top of pie filling before baking).  I'd bake the thing at 375
until the filling has begun to bubble, over an hour?  I don't remember how
long I bake apple pie . . .

Another yummy dessert that I have made in the past is a pre-baked nut crust,
filled with sliced pears, caramel poured over it in ribbons (cook 1 c. sugar
and 1/4 c. water on medium until it barely starts to turn golden brown, not
stirring at all, shaking the pan a bit to help clarify the sugar), and then
pour on a custard made from 1 egg, 1/2 cup milk, 2 tbs. sugar, and 1 tsp.
vanilla whisked very well together.  Bake at 400 until pears are soft and
custard is firm, 20-30 min.
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