Gluten-Free Mini Fruit Pies
Delight your taste buds with these irresistible Gluten-Free Mini Fruit Pies, the perfect handheld treat for dessert lovers who need a gluten-free option. With a buttery, flaky crust made from gluten-free all-purpose flour and a hint of sweetness from granulated sugar, these pies are filled with your choice of fresh, juicy fruits like blueberries, strawberries, or peaches. Enhanced with a touch of honey, vanilla, and lemon zest, the filling strikes the perfect balance of sweetness and tartness. These single-serving pies are baked until golden brown for a charming, rustic look and are ideal for sharing at parties, picnics, or as a special family dessert. Quick and easy to prepare in just under an hour, these mini fruit pies are a must-try for anyone who loves a classic comfort dessert with a gluten-free twist.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 teaspoon Xanthan gum
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 8 tablespoons Unsalted butter (cold and cubed)
- 2 large Eggs
- 4 tablespoons Ice water
- 2 cups Your choice of fruit (such as blueberries, sliced strawberries, or chopped peaches)
- 3 tablespoons Honey
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 1 serving Egg wash (1 egg beaten with 1 tablespoon of water)
Instructions
Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
In a mixing bowl, whisk together the gluten-free flour, xanthan gum, sugar, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
Beat 1 egg together with the ice water. Gradually add this mixture to the flour mixture, stirring gently until the dough comes together. If necessary, add an additional tablespoon of water.
Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 20 minutes.
In another mixing bowl, combine the fruit, honey, cornstarch, vanilla extract, and lemon zest. Stir until well mixed and set aside.
On a lightly floured surface using a rolling pin, roll out the chilled dough to a thickness of about 1/8 inch.
Using a round cutter or a cup larger than your muffin tin, cut circles from the rolled dough and gently press them into the muffin tin cups.
Fill each dough-lined cup with the fruit mixture.
Using the scraps of dough, cut small strips or shapes and place them over the top of each pie for decoration.
Brush the tops of each mini pie with the egg wash.
Bake for 20-25 minutes or until the crust is golden brown and the fruit is bubbling.
Let the mini pies cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 109.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 157 mg | 12% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 623 mg | 13% | |
*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.
