Mini Apple Pies (Gluten-Free)
Delightful mini apple pies made with gluten-free ingredients, perfect for gatherings or cozy desserts.
Ingredients
For the Pie Crust
- 2 1/2 cups gluten-free all-purpose baking flour
- 3/4 teaspoon salt
- 2 Tablespoons granulated sugar
- 3/4 cup unsalted butter (cold and cubed)
- 5-7 Tablespoons ice water
For the Pie Filling
- 3 cups peeled & finely diced apples Mix of sweet and tart apples recommended
- 1/2 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons gluten-free all-purpose flour
- 1 large egg (beaten, for egg wash)
Instructions
Preparation
- In a large bowl, combine the gluten-free all-purpose flour, salt, and granulated sugar.
- Add the cold, cubed butter, and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
- Refrigerate for at least 30 minutes.
- In a separate bowl, toss the diced apples with the light brown sugar, ground cinnamon, nutmeg, and gluten-free flour until well combined.
Baking
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled pie dough to about 1/8 inch thickness.
- Use a round cutter to cut out small circles for the pie crust.
- Place a round pastry circle into each mini pie pan.
- Spoon the apple filling into the crusts, then cover with another pastry circle.
- Crimp the edges to seal and make small slits on top to allow steam to escape.
- Brush the tops of the pies with the beaten egg for a golden finish.
- Place the mini pies on a baking sheet and bake for 20-25 minutes, or until golden brown.
Serving
- Allow them to cool for a few minutes before serving.
Notes
Serve warm or at room temperature, with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to two days or refrigerate for up to a week.