One of the big issues with baking up here in Denver is that it is usually so dry, typical humidity is often only around 20%. So instead of 5-7 tablespoons of liquid (near Atlanta) to moisten the crust we ended up using 12 tablespoons, before it would hold together properly.
We got a 8-16 convertible apple corer/slicer from Williams-Sonoma to make eating apples more fun and it also makes for the prefect-sized wedges for pie. Princess Pea Pod helped me make those wedges, which is safer then a knife for her, since it requires the use of both hands and so they are out of the way.
We couldn't find tapioca flour so we just took some small bead tapioca and gave it a spin in the spice grinder. Worked fine.
We also made some scalloped potatoes, but since one of the families we were eating with have to deal with milk allergies, we made it with chicken stock instead.
Milk-less Scalloped Potatoes for a party
5 lbs of red potatoes
3 large yellow onions
salt and pepper
oil
1 quart chicken stock
A deep 9x13 baking pan
Aluminum foil
Preheat oven to 350°F.
Peel the potatoes and onions.
Thinly slice the potatoes and onion.
Wipe a thin layer of oil onto the bottom of the pan so the potatoes don't stick (usually I'd use butter for this, but the food allergy.)
Put down a layer of potatoes followed by a layer of onions, and sprinkle salt and pepper.
Keep layering until you use up all the potatoes and onions.
Pour the stock over the whole thing (I usually put a layer of cheese on top for taste and pretty, but not in this case.)
Cover with the foil and bake until the potatoes are soft when poked with paring knife, about an hour. Remove the foil and broil for a few minutes to brown the top.
