This is the pie recipe exactly as I make it. (I simply adapted a recipe I had used for years to be crustless and gluten free by replacing the flour in the recipe with gluten-free flour mix and adding an additional ¼ cup gluten-free flour.) I use my gluten-free all-purpose flour mix
, but you can use whichever flour you prefer for baked goods, even sifted coconut flour.
Many of my friends and support group members have adapted this recipe to fit their own dietary needs. I have made it several different ways as well. Some friends cut back on the butter. Another makes this pie dairy free by replacing the milk with rice milk and using Earth Balance instead of butter (again, in a lesser amount). She also cuts the sugar in half, increases the gf flour to ⅓ cup, and omits the vinegar. So please don’t be shy about adjusting this recipe slightly. On occasion I like to make this pie dairy free by using coconut oil (a lesser amount, as noted) versus butter and canned full-fat coconut milk instead of the cow’s milk.
Adapted from meals.com