I need to make a gluten free apple pie for thanksgiving and instead of a standard GF pastry crust, I'd like to try to adapt the oat cookie crust from momofuku's crack pie. Do you think this would work, or is the apple filling too moist? Also, what GF flour would you toss with the apple filling to thicken in lieu of AP flour? Thanks!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)