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.
