Fall for our family means apple picking and baking! Michael loves nothing more than baked goods, and when we discovered that he had a high sensitivity to wheat and Kai and I were dairy sensitive, it put my baking skills to the test. I’ve always loved baking so I was up for the challenge. I had a favorite apple pie recipe, so the fruit part (filling) was easy to adapt. It was the crust that was a bear to figure out. The unmistakable flakiness that comes from the cold butter layered into the dough and the structure that comes from the gluten proteins of flour were hard to replicate. What followed were lots of disappointing crusts, tossed out pies, and frustration. BUT ALAS! I finally figured it out — so you don’t have to!