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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!
Simply roll out my super easy gluten free pie crust recipe and use cookie cutters to cut small shapes to lay on top of whole apples. No transferring large crusts to top a pie, no stressing over cracked pastry. It couldn’t be easier … or more impressive!
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!
Either way, make the most of the apples around you and get baking this weekend! 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).Print
Apples & Filling:
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 agave nectar 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 or gluten free cornstarch. 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.
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.