The Gluten Free Panda

1. Preheat oven to 450 F.
2. Peel and cut the apples into eighths before arranging in the prepared pie crust.
3. Mix sugar and cinnamon together and then sprinkle over the apples, being careful to ensure that everything is evenly coated.
4. Combine flour and sugar together and then cut in with the softened butter until the mixture is crumbly. Sprinkle over the apples.
5. Bake at 450 F for 10 minutes, then lower the temperature to 350 F and cook for an additional 35 minutes.

1. Place cookies into a food processor. Process until finely crushed. Set aside about 1/4 cup of the crumbs for later. (You can also use a rolling pin and a heavy duty ziplock bag. Place the cookies in the ziploc bag and smash them with the rolling pin until finely crushed.)
2. Add the cream cheese, cubed. Process until well blended.
3. Roll into 1 in. balls.
4. Refrigerate for at least 30 min.
5. Meanwhile place the melting chocolate in a microwave safe bowl and zap at 45 second intervals until the chocolate is fully melted.
6. Dip the top third of the truffles into the chocolate before sprinkling with the cookie crumbs.
7. Store in the refrigerator.