Gluten-Free Mini Apple Pies
Indulge in the warm, nostalgic flavors of autumn with these Gluten-Free Mini Apple Pies—perfectly portioned for bite-sized bliss! Crafted with a buttery, flaky gluten-free crust, these individual treats are filled with tender, spiced apples infused with cinnamon, nutmeg, and a touch of zesty lemon juice. The recipe is tailored to accommodate gluten-free diets, utilizing a blend of gluten-free all-purpose flour, xanthan gum, and oat flour for structure and flavor. Easy to prepare in a muffin pan, these pies are not only charming but bake beautifully into golden, crowd-pleasing desserts. Ideal for casual gatherings or holiday tables, they’re a delightful way to enjoy classic apple pie without the hassle of slicing and serving. Serve warm or at room temperature for a comforting, gluten-free treat everyone will adore!
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Recipe Information
Ingredients
- 1.5 cups gluten-free all-purpose flour
- 0.5 teaspoon xanthan gum
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, chilled and cubed
- 4 tablespoons cold water
- 3 medium apple, peeled, cored, and diced
- 0.5 cup sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon gluten-free oat flour
- 1 large egg, beaten
Instructions
Preheat the oven to 375°F (190°C) and grease a 12-cup muffin pan.
In a large bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt.
Cut in the chilled, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing until the dough just starts to come together.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Meanwhile, prepare the apple filling by combining the diced apples, sugar, cinnamon, nutmeg, lemon juice, and oat flour in a medium bowl. Toss to coat the apples thoroughly.
Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.
Use a round cutter or glass, about 3 inches in diameter, to cut out circles from the dough.
Gently press each dough circle into the prepared muffin cups, creating mini crusts.
Fill each crust with the apple mixture, slightly mounding.
Use remaining dough scraps to cut out small strips or shapes to decorate the tops of the mini pies as desired.
Brush the tops of the pies with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the crusts are golden brown and the apples are tender.
Allow the mini pies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 344.9 g | 125% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 155.6 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
