This is a fantastic base recipe. I followed the other users suggestions regarding the changes in measurements and addition of lemon peel and cinnamon, but I also made it GLUTEN FREE. I seriously think this could be the best dessert I have ever baked! My non-GF family was raving about its goodness! I used Bob's Red Mill GF pie crust mix, subbed the flour in the filling with white rice flour and subbed the flour in the topping with almond flour. The nuttiness of the topping was excellent. I would suggest cutting back on the butter if you use almond flour because there is already fat from the nuts.
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This is a fantastic base recipe. I followed the other users suggestions regarding the changes...