Mini Gluten Free Baked Apple Pies

Name: Mini Gluten Free Baked Apple Pies
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 cup gfJules ™ All Purpose Gluten Free Flour; 1/2 tsp. salt; 2 Tbs. COLD butter or non-dairy alternative (Earth Balance® Buttery Sticks); 3 Tbs. shortening; 2 Tbs. vodka (optional); 2-3 Tbs. cold water (use 4-5 Tbs. if not using vodka); Milk of choice or 1 egg; Cinnamon-sugar mixture; 4 medium-large firm apples ( like HoneyCrisp, Gala, Fuji or Honeycrisp); 1/2 cup apple cider or sparkling apple cider; 1/4 cup dried cranberries or raisins; 1/4 cup chopped pecans or walnuts (optional); 2 tsp. cinnamon; Pure maple syrup, agave nectar, or honey

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Afraid of trying to handle a gluten free pie crust? Worried your gluten free crust will be tough and overworked? These mini gluten free baked apple pies are your answer!

Using my homemade gluten free pie crust recipe makes it easy, light and flaky, just like a crust should be. You’ve probably had some gluten free pie crust fails or tasted some frozen gluten free pie crusts and thought that’s the way it had to be — it’s most definitely not!

I’ve spent years perfecting and tweaking the ingredients in this gluten free pastry so that it works every time like a delicious charm. Trust me: you’re going to want to try this recipe!

But if you’re looking for an easy “training wheels” way to get into making gluten free pie crust, this recipe is it! No need to stress about transferring a full-sized crust to the bottom or top of a pie pan; in this recipe, the dough is cut into shapes and easily transferred and laid on top of the apples.

You’ll see when you make it that you worried for no reason about working with this dough, but go ahead and cut out the shapes anyway because they’re cute and fun and make this dish all about the apples, which is perfect for this apple harvest time of year!

This gluten free baked apple pie recipe is a fun twist on traditional baked apples. Obviously, you can bake these without the crust, but they are so pretty with the crust that I couldn’t resist! And once you see how easy this crust is to make, and how absolutely perfect it is to eat, you won’t bake topless apples ever again.

The filling is one of those “pinch of this and that” recipes where you truly can omit or add or double ingredients to suit your taste.

But just like you’d never skimp on ingredients to make this delicious pie crust, don’t skimp on the apples here. It DOES make a difference! Choose crisp, fresh apples like HoneyCrisp or Macintosh, Fuji, Gala or even Granny Smith if you like tart.

Please do give it a try — these impressive little “pies” are much easier than they look, and are oh so yummy!

(If you’re looking for a deep dive into the art of gluten free pie making, check out my gluten free pie crust recipe and tutorial).

Mini Gluten Free Baked Apple Pies

Yield: serves 4

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 1 hour 15 minutes

These flavorful and adorable mini gluten free apple pies take all the stress out of making your own gluten free pie crust pastry -- it's as easy as using a cookie cutter!

Ingredients

Crust:

1 cup gfJules ™ All Purpose Gluten Free Flour
1/2 tsp. salt
2 Tbs. COLD butter or non-dairy alternative (Earth Balance® Buttery Sticks)
3 Tbs. shortening
2 Tbs. vodka (optional)
2-3 Tbs. cold water (use 4-5 Tbs. if not using vodka)
Milk of choice or 1 egg
Cinnamon-sugar mixture

Apples & Filling:

4 medium-large firm apples ( like HoneyCrisp, Gala, Fuji or Honeycrisp)
1/2 cup apple cider or sparkling apple cider
1/4 cup dried cranberries or raisins
1/4 cup chopped pecans or walnuts (optional)
2 tsp. cinnamon
Pure maple syrup, agave nectar, or honey

Instructions

In a large bowl or a food processor, sift the gfJules™ flour and salt. Cut in the butter and shortening using a pastry dough blender, two knives or a food processor. Do not over-work – the fat should resemble small pebbles at this point.

Gradually add the vodka, then water, only one tablespoon at a time, mixing with a fork or food processor until the dough holds together as a ball.

Form dough into a disc shape and wrap tightly in plastic wrap. Set aside on the counter while you prepare the apples.

Wash and core apples (I find it is easiest to core an apple by starting turning it upside-down and pushing the corer through to the top). Pour enough apple cider to cover the bottom of an 8×8 microwave and oven-safe baking pan. Arrange cored apples in the baking pan.

Toss raisins, chopped nuts and cinnamon in a small bowl. Fill each cored apple with this mixture, then pour at least 1 teaspoon maple syrup on top of the filling. Drizzle agave across each apple in a zig-zag pattern.

Microwave the apples, uncovered, on high for approximately 4 minutes. The apples should be tender at this point, but not mushy.

Preheat oven to 375° F.

Roll the pie crust out onto a surface dusted with gfJules ™ Gluten Free All Purpose Flour. Roll the disc out gently to a thickness of 1/8 inch (approximate the thickness of 4 business cards stacked on top of each other).

Using a cookie cutter that is at least as wide as the top of each apple, cut out one shape for each apple. Lay one cut-out dough shape on top of each apple. Cut small slits in the center to allow steam to escape.

Make a disc with any remaining dough and seal in a zip-top bag – freeze for the next time you need a small amount of pie crust dough. OR make some yummy gluten free pie crust cinnamon rolls!

Brush the dough with your milk of choice or a beaten egg (this will help the dough to “brown” while baking). Sprinkle the tops with cinnamon-sugar and bake for 35 minutes, or until the dough is puffing slightly and browning a bit.

Remove to cool and serve as individual pies. Serve with ice cream or whipped cream, or deliciously, on its own. For vegan or non-dairy options, I prefer So Delicious® almond or cashew milk ice cream or Cocowhip® whipped topping.

Serves 4.