I used my almond flour and brown rice flour for the first time in a single layer pie crust from “Flying Apron’s Gluten-free & Vegan Baking Book” by Jennifer Katzinger and then followed the recipe for Dutch Apple Pie in “Sweet Vegan” by Emily Mainquist. My dough was very wet, so flipping from parchment to pie pan did not work. I did what I could to repair the crust.
It was the second pie I’ve ever attempted to make. My first pie was a pumpkin pie around Thanksgiving years ago using homemade pumpkin puree. It didn’t turn out, so I decided I would avoid pies. The almond crust fascinated me. As an experiment with almond and brown rice flour, it was a success.