Ingredients

• 1/2 package Gluten Free Pie Crust Mix prepared and chilled
• 3/4 cup Sugar + 1 Tbsp, divided
• 1 Vanilla Bean Pod scraped or 2 tsp Vanilla Extract
• 1/4 cup Butter divided
• 2 lbs Pink Lady Apples peeled, halved and cored

Instructions

1. Preheat oven to 375°F.
2. Roll the prepared Bob’s Red Mill Gluten Free Pie Crust Mix between two pieces of parchment paper or plastic wrap into a 10- to 11-inch circle (1-inch larger than the skillet you will be using).
3. Place ¾ cup sugar, seeds from the scraped vanilla bean (if using) and 2 Tbsp butter in a heavy-bottomed 9- to 10-inch ovenproof skillet. Place skillet over medium heat and stir the sugar-butter mixture continuously until the sugar has dissolved.
4. Cook the sugar mixture over medium heat without stirring until the mixture turns a medium amber color, about 2 – 4 minutes. Immediately remove the skillet from the heat. If using vanilla extract, carefully stir into the hot sugar mixture.
5. Arrange the prepared Pink Lady Apples into the cooked sugar mixture, core-side up. Dot the apples with the remaining 2 Tbsp butter.
6. Drape the prepared Bob’s Red Mill Gluten Free Pie Crust Mix over the skillet, tucking the edges in around the apples. Sprinkle with the remaining 1 Tbsp of sugar.
7. Transfer the skillet to the preheated oven and bake until the crust is golden, 50 – 60 minutes. Let the tarte cool for 10 minutes then invert onto a serving platter.