Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450°. line 9" pie plate with pie crust and flute edges. mix all dry topping ingredients together and cut in butter until mixture forms coarse crumbs. for filling, peel, core and slice apples 1/8" thick. toss with lemon juice to coat. mix remaining ingredients together and sprinkle over apple slices, tossing to coat. layer apple slices in pie shell mounding them higher in center. pat topping evenly over apples to form a top crust. place pie on a baking sheet to catch any drips. bake for 15 minutes, then reduce oven temperature to 350° and bake for 45 minutes more. if topping browns too quickly, place a piece of foil over pie. cool pie completely on a wire rack before serving.

Target recipe: sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. cut in shortening with pastry blender until fine crumbs form. combine egg and milk. add to dry ingredients all at once, stirring just enough to moisten. stir in apples. spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. sprinkle with nut crunch topping. bake in 375 degree oven 25 minutes or until golden brown. serve hot with butter and homemade jelly or jam. nut crunch topping: mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl.