I made my first pie

From scratch. And it's even gluten-free and I used butter and lard ('cause you know lard makes the best pie crust ever)

Ain't it pretty?

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What did I learn?
GF pie crust needs to sit out for a good 15 minutes after being in the fridge for an hour....it cracks easily!
Even if the dough was too wet when I put it in the fridge...all that rice flour sucks it right up!
I need more apples.
It needs to bake longer at the higher temp. GF flours take FOREVER to brown pretty.

I'll write more after we taste it!

UPDATE:
Awesome. Ike and Gwen turned their noses up at the pie and wouldn't even try it. Elli and Gray are currently chowing down. I used three different kinds of apples (pippins, gala, and not marked but know it was different as it cut differently than the Gala). The crust is SUBSTANTIAL. Thick and hearty. I used Pamela's Bread mix and flour blend. I think next time I'll use it for Chicken pot pie...its perfect for that. Next time I'm going to try my "Cake flour" and see if that changes the texture at all. But all in all, I'm really proud of myself. I tried something new and it was tasty. If anyone is in the neighborhood, I'd say come over for pie...there's plenty!