Mini Gluten-Free Apple Pies are a delightful treat that offers a comforting taste of fall in every perfectly portioned bite, and this simple recipe makes them incredibly accessible for anyone looking for a delicious, gluten-free dessert, making them a perfect choice for gatherings or a sweet indulgence.
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Key Ingredients for Mini Gluten-Free Apple Pies:
- 1 ¼ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ½ teaspoon granulated sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
- 2 large apples (such as Honeycrisp, Gala, or Granny Smith), peeled, cored, and diced into ½-inch pieces
- ¼ cup packed light brown sugar
- 1 tablespoon all-purpose gluten-free flour blend (for thickening)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- 1 tablespoon turbinado sugar (optional, for topping)
How to Make Mini Gluten-Free Apple Pies:
Making these Mini Gluten-Free Apple Pies is surprisingly easy and incredibly rewarding, offering a perfectly baked crust and a warm, spiced apple filling that’s simply irresistible. The preparation time is around 30 minutes, with an additional 20-25 minutes for baking, promising a delightful dessert without a fuss.
Step-by-Step Instructions:
For the Gluten-Free Pie Crust:
- In a medium bowl, whisk together the gluten-free all-purpose flour, granulated sugar, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. You may not need all of the water.
- Turn the dough out onto a lightly floured surface (use your gluten-free flour blend for this). Gently bring the dough together into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is essential for the dough to become manageable.
For the Apple Filling:
- In a separate bowl, combine the diced apples, brown sugar, 1 tablespoon of gluten-free flour blend, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly. The gluten-free flour here will act as a thickener, preventing a watery filling.
Assembling the Mini Pies:
- Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin or mini muffin tin.
- Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about ⅛-inch thickness.
- Using a round cookie cutter or a glass, cut out circles slightly larger than the openings of your muffin tin cups. You’ll need enough circles for both the bottom and top crusts.
- Gently press the dough circles into the muffin tin cups, making sure they come up the sides. This will form the base of your mini pies.
- Spoon the prepared apple filling evenly into each dough-lined cup. Don’t overfill, as the apples will soften as they cook.
- For the top crusts, you can cut out smaller circles, create lattice strips, or simply place another full circle over the filling. If using full circles, cut a few small slits in the top to allow steam to escape.
- Lightly brush the top crusts with the egg wash. If desired, sprinkle with turbinado sugar for a delightful crunch and sweetness.
- Place the muffin tin on a baking sheet (to catch any potential drips) and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, you can loosely tent the muffin tin with foil.
- Allow the Mini Gluten-Free Apple Pies to cool in the muffin tin for about 10-15 minutes before carefully removing them to a wire rack to cool further.
Why You’ll Love This Mini Gluten-Free Apple Pies:
These Mini Gluten-Free Apple Pies are a pure delight, offering a warm, comforting hug in every bite with their perfectly tender apple filling bursting with cinnamon and nutmeg. Unlike larger pies that can be daunting, these individual portions are incredibly satisfying and make portion control a breeze, plus they’re remarkably budget-friendly compared to store-bought gluten-free desserts. The beautiful golden crust, kissed with turbinado sugar, adds a delightful crunch that perfectly complements the sweet, soft apples within, making them a standout treat.
You’ll adore the sheer convenience and charm of these miniature marvels; they’re perfect for baking up a batch of individually-wrapped treats for lunchboxes or impressive enough to serve at your next gathering, ensuring everyone can enjoy a taste of homemade goodness without any gluten worry. So why wait? Treat yourself and your loved ones to the simple joy of these incredible Mini Gluten-Free Apple Pies today!
Storing and Reheating Tips:
- To Store: Once completely cooled, store leftover Mini Gluten-Free Apple Pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. They will retain their best texture when stored properly.
- To Reheat: For a warm, just-baked taste, reheat individual pies in a preheated oven at 300°F (150°C) for about 8-10 minutes, or until warmed through. You can also reheat them in a microwave for 20-30 seconds, but this may result in a slightly softer crust.
- To Freeze: To freeze unbaked Mini Gluten-Free Apple Pies: assemble them as directed, place them on a baking sheet and freeze until solid. Then, transfer to a freezer-safe container or bag. Bake from frozen, adding an additional 5-10 minutes to the baking time.
- To Freeze Baked Pies: Allow the baked pies to cool completely. Wrap each individual pie tightly in plastic wrap, then place in a freezer-safe bag or container. They can be stored in the freezer for up to 1-2 months. Reheat as described above.
Final Thoughts:
These Mini Gluten-Free Apple Pies are a testament to the fact that gluten-free baking can be both delicious and incredibly satisfying. They are the perfect sweet ending to any meal, and their charming size makes them an instant hit. We encourage you to give them a try and experience the joy of homemade, gluten-free comfort!
Mini Gluten-Free Apple Pies
Mini Gluten-Free Apple Pies are a delightful treat that offers a comforting taste of fall in every perfectly portioned bite, and this simple recipe makes them incredibly accessible for anyone looking for a delicious, gluten-free dessert, making them a perfect choice for gatherings or a sweet indulgence.
Ingredients
Equipment
Method
- In a medium bowl, whisk together the gluten-free all-purpose flour, granulated sugar, and salt.1 ¼ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), ½ teaspoon granulated sugar, ¼ teaspoon salt
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust.½ cup (1 stick) cold unsalted butter, cut into small cubes, 1 ¼ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), ½ teaspoon granulated sugar, ¼ teaspoon salt
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. You may not need all of the water.3-4 tablespoons ice water
- Turn the dough out onto a lightly floured surface (use your gluten-free flour blend for this). Gently bring the dough together into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is essential for the dough to become manageable.1 ¼ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- In a separate bowl, combine the diced apples, brown sugar, 1 tablespoon of gluten-free flour blend, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly. The gluten-free flour here will act as a thickener, preventing a watery filling.2 large apples (such as Honeycrisp, Gala, or Granny Smith), peeled, cored, and diced into ½-inch pieces, ¼ cup packed light brown sugar, 1 tablespoon all-purpose gluten-free flour blend (for thickening), ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, 1 tablespoon lemon juice
- Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin or mini muffin tin.
- Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to about ⅛-inch thickness.1 ¼ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- Using a round cookie cutter or a glass, cut out circles slightly larger than the openings of your muffin tin cups. You’ll need enough circles for both the bottom and top crusts.
- Gently press the dough circles into the muffin tin cups, making sure they come up the sides. This will form the base of your mini pies.
- Spoon the prepared apple filling evenly into each dough-lined cup. Don’t overfill, as the apples will soften as they cook.2 large apples (such as Honeycrisp, Gala, or Granny Smith), peeled, cored, and diced into ½-inch pieces, ¼ cup packed light brown sugar, 1 tablespoon all-purpose gluten-free flour blend (for thickening), ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, 1 tablespoon lemon juice
- For the top crusts, you can cut out smaller circles, create lattice strips, or simply place another full circle over the filling. If using full circles, cut a few small slits in the top to allow steam to escape.
- Lightly brush the top crusts with the egg wash. If desired, sprinkle with turbinado sugar for a delightful crunch and sweetness.1 large egg, beaten with 1 tablespoon water, 1 tablespoon turbinado sugar (optional, for topping)
- Place the muffin tin on a baking sheet (to catch any potential drips) and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, you can loosely tent the muffin tin with foil.
- Allow the Mini Gluten-Free Apple Pies to cool in the muffin tin for about 10-15 minutes before carefully removing them to a wire rack to cool further.
Notes
Store leftover pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a preheated oven at 300°F (150°C) for 8-10 minutes, or microwave for 20-30 seconds.
To freeze unbaked pies, assemble, freeze on a baking sheet until solid, then transfer to a freezer-safe container. Bake from frozen, adding 5-10 minutes to baking time.
To freeze baked pies, cool completely, wrap tightly, then freeze in a freezer-safe bag/container for 1-2 months. Reheat as described.