Pre-heat oven to 425. Lightly grease three 9 inch pie pans. Take one 8.3 oz. Iveta vanilla gluten-free scone mix package. Put mix in mixing bowl and stir in 1-2 tbsp melted Earth Balance Soy Garden natural buttery spread and 1/4 cup molasses, one 13.66 fl oz can of unsweetened coconut milk, 2 tbsp Bisquick gluten-free baking mix, 1 tbsp sassafrass tea concentrate, 1/2 cup brown sugar, 1 tbsp Mexican vanilla gelatin mix, 1/2 cup So-Delicious Nog Coconut milk, 2 tbsp coconut flour. Mix well. Coat bottoms of pans, pulling dough up the sides a little, with the batter.
In same mixing bowl place three 21 oz cans Comstock Caramel Apple pie filling, 1 tsp Ceylon cinnamon, 1 tsp Saigon cinnamon, 1 tsp Tasteful Sensation cinnamon toast seasoning (which will have Cassia cinnamon), 1/2 tsp ground mace, 1/4 tsp ground nutmeg, 1 tsp ground ginger, 1/2 tsp ground turmeric, and 1/2 cup Honey Apple Crisp wine. Stir thoroughly together and place in pie pans carefully around center of each, spreading toward edges. Place in oven, bake for 15 minutes. Drop heat to 350 and bake for 30 minutes longer.
These pies are gluten-free. The crust is as much a part of them as the filling, and blend well. Feel free to top with a nice safe vanilla ice cream or topping. Comstock makes great caramel apple pie filling free of most common allergens.