These are so good! And a perfect example of how you can tweak most your recipes to make it allergy safe. - 1/2 lb of Nucoa margarine
- 1 cup sugar
Cream together. Then add:
- 2 egg yolks (this is done by making up the EnerG egg replacer for 2 egg yolks, instead of 2 full eggs. The instructions are on the side of the box.)
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups of flour
Press half of the dough into a greased pie dish. Add a layer of your favorite jam. To make it safe for Tia, I use homemade pear jam or apple butter. For the ones I made for me, I used homemade boysenberry jam. Mmmmm! Then press the other half of the dough and lay it on top, piecing it together if needed. Bake at 325 for one hour or until done.
