Apple Crisp (Gluten-Free)

This recipe comes to us from Joe Bacon.
3 egg whites (room temp)
1 teaspoon vanilla
¼ teaspoon cream of tarter
1 cup sugar
Filling: (see below)
2 ½ cups sliced fresh berries (I use strawberries)
Draw a 10-inch circle on plain brown paper or parchment and place on cookie sheet. Combine egg whites, vanilla, and cream of tarter. Beat until soft peaks form. Add sugar 1 tablespoon at a time, beating until very stiff peaks form and sugar dissolves. Spread meringue mixture on paper; build sides up taller than center to form a shell. Bake at 300F for 45 minutes. Turn off oven; let meringue dry at least 1 hour (do not open oven door). Remove from oven and carefully lift meringue off of paper; transfer to 12 inch pie plate or similar. Set aside.
Filling:
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This recipe comes to us from Belinda Meeker.
Ingredients:
2 cups gluten-free flour  (1 cup tapioca flour- 1 cup white rice flour)
6 table spoons gluten-free butter
6 table spoons gluten-free shortening
1 table spoon powdered milk
1 teaspoon xanthan gum or guar gum
1 teaspoon salt (optional)
1/3 cup cold water
Directions:
Sift both flours, xanthan gum, powdered milk, salt) into mixing bowl, add butter and shortening and use your pastry cutter to blend together until well cut, then add cold water and knead until it is the constancy that is a bit soft but not too stiff looking mashed potatoes, make two same-sized balls and place each between waxed paper and roll to fit a 9 inch glass pie dish. Fill desired pie filling and bake according to which pie you are ...

Linzertorte -- or Linzer tart -- may be made into one large tart, several small ones or even sweet cookies. Whatever the presentation, what awaits your tastebuds is a light, crumbly, aromatic crust bursting with sweet berry filling!
Hailing from Linz, Austria, this dessert takes several forms today (especially in North America). You can make one large tart, several small ones or make them into cookies. I've seen it made into bars, as well. Any way you slice it (pun intended) what awaits your tastebuds is a light, crumbly, aromatic crust bursting with sweet raspberry or black currant filling!
Gluten-Free Tart Ingredients:
½ cup unsalted butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks), room temperature
2/3 cup lightly packed brown sugar
1 large gg
½ ...

This is a recipe that you can't go wrong with. Easy to make, lightand healthy, no refined sugar, gluten, eggs, or dairy. What awonderful way to use all the berries that are popping up this summer.Try this recipe as it is written, or substitute with whatever berriesare abundant in your area.
Blueberry Honey Pie with Honey Whipped Cream and Raspberries (Gluten-Free)

Blueberry Filling Ingredients:

6 cups blueberries ¾ cup honey 2tablespoons + 1 teaspoon arrowroot powder ¼ cup water 2teaspoon lemon juice 2 teaspoon coconut oil ½ cup raspberriesfor topping pinch salt To make filling:
In a large saucepan, mix blueberries, honey, and salt.
Add waterto arrowroot powder  in a small bowl and blend.
Add toblueberry mixture; blend. Stirring often, co...