I used GF ginger snaps for my crust. there are a few brands out there-check with you health food store. my super walmart even has a gluten free section that carries GF ginger snaps.
pour the whole packe into your food processor bowl and whirl til they are a fine crumb.
pour into 12" springform pan and press into the bottom and up the sides about 1/2 way up.
Any firm baking apple will do. I brought home apples from Michigan-the best apples on the planet-but i am slightly prejeduce since I am from Michigan.
I peel and then slice my apples with an apple cutter/corer. I slice them further into thin slices.
BAKE 40 MIN. or until the center is almost set.
DO NOT OVERBAKE
refrigerate for at LEAST 3 hours or over night.
Top with nuts of choice(or not)pecans peanuts, walnuts....
and a caramel sauce. recipe below.....
This makes extra which I am sure you will find a use for.
heat up in a large sauce pan-2c. butter(1lb.) 1c. brown sugar and stir til everything is melted.
cook at a rolling boil for 3-4 min. then slowly add 2c. whipping cream-be careful it will boil up!
stir in the cream and boil another 2-3 min. it will still look thin but will thicken up and set in the frig.
Let it set in frig for a couple of hours.