Hi Linda, Here are the Zuni Cafe & two Junior League recipes for tomato pies. I included the California JL recipe because it calls for Cheddar rather than the milder white cheeses that most recipes specify, so it's different. (This cookbook has been one of myt favorites & very reliable for me for over 30 years.) I hope you enjoy. Savory Onion Tarts with Saffron, Tomato, Anchovies & Olives Adapted from The Zuni Cafe Cookbook 4 servings 1 package puff-pastry, defrosted 3 tbsp. olive oil 3 medium yellow onions, thinly sliced salt 1 bay leaf a sprig of thyme a few saffron threads 1 small, very ripe tomato or 15-20 cherry tomatoes (about 3 oz) 4 salt-packed anchovy filets, cut lengthwise into 3 or 4 strips each extra-virgin olive oil 4 mild black olives Warm the olive oil in a frying pan or skillet over medium-high heat. Add the onions and a few sprinkles of salt. Let the onions cook until they start browning, then stir and let the onions cook again, stirring every few minutes until all the onions are lightly golden. Add the bay leaf, thyme and saffron, stir and cook until the onions are golden and tender, about 15 minutes. Remove from the heat and cool. Slice the tomato about 1/4 �inch thick or halve the cherry tomatoes, and salt very lightly. Let set for a few minutes to drain, then pat with a towel to sop up moisture. Drizzle the anchovies with extra-virgin olive oil When you are ready to assemble the tarts, turn on the oven to 400F. Grease a baking sheet or cover it with wax paper. Remove the puff pastry from the box and lay flat in a working surface. Cut the pastry into squares measuring 8" across. To get two squares out of a 13" packaged sheet, you may have to cut out one square and then combine the two resulting rectangles. Place one fourth of the cooled onions into each rectangle and spread, stopping about 1" from the borders. Top with the tomato slices, the anchovy strips& the olives. Fold up the borders. Bake until golden, about 20-30 minutes. Fresh Tomato Tart From the Junior League Celebration Cookbook 6 servings 1 pie crust, baked 3 large ripe tomatoes seasoned salt & freshly ground pepper to taste 1 Tbsp chopped fresh basil or 1 tsp dried 1/2 c. mayonnaise 1/2 c. grated/shaved Parmesan cheese 1/2 tsp garlic powder 1/4 c. cracker crumbs Slice the tomatoes & place in layers in the tart shell. Sprinkle with the seasoned salt, pepper & basil. Combine the mayonnaise, Parmesan & garlic powder in a small bowl. Sprinkle the mixture over the tomatoes. Sprinkle with the cracker crumbs. Bake at 400 degrees for 15 minutes. Serve warm or cold. Tomato Pie From the California Heritage Cookbook, Junior League of Pasadena 6-8 servings 1 9-inch pie shell, baked 2-3 medium tomatoes, peeled, cored &thickly sliced 1/2 tsp salt 1/4 tsp pepper 1/2 tsp dried basil 1/4 c chopped fresh chives or green onions 1/4 c mayonnaise 1 c shredded sharp Cheddar cheese (4 oz) Line the pie crust with the tomatoes, covering the bottom completely. Sprinkle with the salt, pepper, basil & chives. In a small mixing bowl, combine the mayonnaise & cheese. Spread the mixture evenly over the tomato slices, making sue to seal the edges of the pie crust completely. Bake at 425 degrees for 35 minutes. Serve at once while hot & bubbling. Note: May also be prepared using 6 tart shells about 2 inches in diameter. Divide ingredients among the shells & bake at 400 degrees for 2-25 minutes

Sorry to post and run DH1~ busy days of late.. Here is the recipe copied straight from Ann's Dessert book. I think this would make a FAB apple coating! But below it is the caramel recipe. I think I might try dipping the baby apples in Maple Cream Fudge. ~I have made both recipes using cream NOT Sweetened Condensed Milk. Maple Cream Fudge option: Replace the cream and cup of white sugar with one can of sweetened condensed milk and up the maple syrup to 1 cup ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla (I use 1 full teaspoon.) . Add the two sugars, butter and cream maple syrup and salt into a saucepan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. To make Carmels instead of fudge, 1 1/2 cups brown sugar 1/2 cup white 1/2 cup white corn syrup 1 cup butter 1 cup cream pinch of salt vanilla (I used 1 FULL teaspoon) Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin tins.

How about a crisp instead of a pie? You could even make individual servings in ramekins or tart pans if you don't want to make all of them gluten-free. 6 tablespoons room temperature unsalted butter 1/2 cup gluten-free oats (oats certified free of cross-contamination with gluten) 1/4 cup gluten-free all purpose flour mix Combine topping ingredients and use a fork or pastry cutter and blend until butter is evenly distributed and the mixture is crumbly. Sprinkle topping mixture evenly over fruit. Bake for 30 to 35 minutes or until the top is golden brown. Cool for at least 15 minutes before serving. NOTE: The ingredients are readily available anywhere they sell gluten-free ingredients. Our Wal-Mart has a good selection of gluten-free ingredients and mixes and I'm pretty sure they have a pastry-type mix. Simple Tart Crust (source: The Gluten\-Free Almond Flour Cookbook \- by Elana Amsterdam) 1\-1/2 c. blanched almond flour (Honeyville Grain Almond Flour is suggested in the book, but other brands, such as Bob's Red Mill, should work) 1/2 t. sea salt 1/4 t. baking soda 1/4 c. grapeseed oil (or vegetable or coconut oil) 2 T. agave nectar (or honey) Preheat oven to 350\-degrees F. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the oil and agave nectar. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the mixture into a 9\-inch tart pan. Bake for 7\-10 minutes, until golden brown. Remove from the oven and cool completely before filling. The link below has a gluten-free pastry that uses three simple ingredients: rice flour, shortening, and water. You can make your own rice flour at home in a coffee/spice mill. It's best to use short- or medium-grain rice for rice flour (white or brown rice - which ever you like), instead of long-grain rice for bake goods, but in this recipe long-grain rice will probably work. I personally don't like nut crusts. They are often greasy and can burn easily. I also use homemade granola as a topping for crisps. -Grainlady Here is a link that might be useful: Gluten-Free Pie Crust

@mtnrdredux_gw, AMZ tells me this is the glove (that is a link) I bought. I will not get near the mandoline without wearing the glove. Whether or not I use the guard varies. I must confess it was my own arrogance that caused me to cut my finger. I thought any intelligent person could surely use a basic, manual utensil without incident. Boy was I wrong! I use my Cuisinart for slicing if (a) I am slicing a lot and (b) the slices do not need to be thinner than 3/8”. Here is one of my favorite recipes that I make using the Cuisinart. It calls for 1/4” slices, but 3/8” works fine. https://leitesculinaria.com/223178/recipes-ham-cheese-potato-casserole.html/comment-page-1