I’ve made these a couple times now and they have turned out great. I’m very excited to share this recipe, it is going to be one of the mini-pies I’m making this year for Thanksgiving. I love the idea of mini-pies and I think it’s the perfect portion, especially after a big meal, like Thanksgiving! So anyway, here is what I did. I found a great recipe for pie crust on a phone app I have: Cook it allergy free app
I of course had to tweak the pie crust recipe a tad. Then I found the recipe I tweaked for the filling here: Little Bit Funky Blog
And here is the recipe, I’ll post a photo as soon as I make them again!
Mini-Apple Pies
Crust:
1 1/4 Cups: brown rice flour
1/2 Cup: arrowroot starch
1/4 Cup: amaranth flour
1/4 tsp: xanthan gum
1/4 tsp: salt
1 Tbsp: ice water, or more if needed
1: egg, lightly beaten (I substituted 3 Tbsp applesauce + 1 tsp baking power for the egg)
12 Tbsp: butter, chilled and cut into cubes
Directions:
1. Sift together all of the flours, xanthan gum, and salt in a bowl and then place into the bowl of a food processor.
2. Add the cold butter cubes to the flour mix in the food processor and pulse until the butter cubes are reduced to the size of peas and the mixture looks like coarse, dry crumbs.
3. Add the lightly beaten egg or substitute and then pulse until just incorporated, then add the ice water and pulse 2 -3 times.
4. If dough feels dry and crumbly still, add another ¼ teaspoons of ice water. Pulse again then see if you can form a ball with the dough. If so, then ready for next step. If not, repeat step 4 again, being careful not to add too much water.
5. When dough is right consistency, place dough on piece of wax paper, flatten into a disc and wrap in wax paper and refrigerate for 1 hour before rolling out dough.
6. After dough is thoroughly chilled, place between two sheets of wax paper and roll out once dough has softened after a few minutes.
7. Start from outside and roll gently until you have about a 10 inch circle (about 1/8-1/4 inch thick). If dough starts to become too soft and sticky, place in freezer for 8-10 minutes until firms up slightly again and then finish rolling.
8. Peel wax paper off top of dough, then cut out round circles (I used a wide mouth jar ring), gently peel dough off of wax paper.
9. Gently press dough into greased muffin tins. Pierce bottom with fork several times to prevent bubbling.
Filling:
2 large apples (I used Jonagold)
2 teaspoons cinnamon
pinch of nutmeg
1. Peel apples, core them and dice them into 1/4-1/2 inch pieces.
2. Mix apples, cinnamon and nutmeg together.
3. Place apple mixture into prepared mini-pie crusts. Fill till mixture is heaping over, the apples will cook down.
4. Optional: Place leftover pie crust on top of apple pie mixture.
5. Bake in preheated oven to 400 degrees. Bake for about 18-25 minutes until golden.
Makes approx. 12 mini-apple pies
Crust recipe can also be used to make one pie crust. For baking partially, preheat oven to 350 degrees. Pierce bottom with fork several times to prevent bubbling and then bake for about 15 minutes until golden.