Mini Gluten Free Baked Apple Pies
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!
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Equipment
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 or cream cheese
- 3 Tbs. vodka optional, but recommended
- 1-2 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.
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Notes
Don't waste any extra pie crust dough: make some yummy gluten free pie crust cinnamon rolls!
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.