One reason for that - the crust. It intimidates me. Especially now that I'm gluten free. Before, I usually 'cheated' and got the pre-made crust. It was just so much easier - and I never had the time to wait for the dough in the fridge, you know?
Anyway - this time, I was going to try to make a crust from a mix I bought, I believe it was Gluten Free Pantry, but the amount of butter that was too be added scared me, and again, I had to wait for it, and then roll it out. Perhaps when I have a kitchen that has counter space, this will be more fun. Now, I have to re-arrange everything to have space to do that.
So I decided to run out to my local Whole Foods and see if they had any Gluten Free Bakehouse pre-made GF Pie Crusts. Luckily, they did! In my past experience with these, I found that the bottom of the pie crust always stuck to the foil pan and ripped a big hole in what was to be the top crust. So this time I was very careful to make sure I didn't ruin it - there was no easy way around that, I just used a spatula to get the top crust on... The edges were weird, so I had to do a little bit of arranging - but it came out great!
This pie crust is GREAT. I realize that pie crust is almost entirely butter, but YUM. I do a very simple apple pie - I used Macoun and Cortland apples for this, sliced very thinly, and I usually add one or two more apples than recipes call for. I don't really follow a recipe, but I always check out my copy of "How to Cook Everything" before I make something... but here's what I used:
dash of salt
Let me know if you want more specifics & I'll let you know. My only problem, I always wing recipes, and sometimes they don't always work out. In this case - I don't think I added enough cornstarch, and I think I could've used more sugar. Maybe next time I'll use a little all purpose flour mix or some rice flour because it was a tad runny. But who cares really? It was delicious!
I think I'll make an apple crisp next!
PS - I LOVE COOL WHIP - that's what you see added on top!