There’s something about the smell of apple pies baking that just fills me with joy. Growing up, fall wasn’t complete without picking apples at the local orchard with my family.
We’d laugh, argue over the “perfect” apple, and somehow end up with way too many. That’s when my mom would make her signature mini pies—one for each of us.
Now, I’ve tweaked her recipe to make it gluten-free but just as comforting and delicious.
These mini apple pies are packed with fresh apples, warm spices, and love. They’re perfect for a holiday treat or just because!
Notes & Tips
- Substitutions: Use coconut oil instead of butter for a dairy-free crust or maple syrup instead of brown sugar for a refined sugar-free option.
- Shortcut: If you’re in a pinch, use a store-bought gluten-free pie crust.
- Apple Tips: Mix sweet and tart apples for a deeper flavor.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Dust with powdered sugar for a festive touch.
Mini Apple Pies
- Total Time: 1 hour
- Yield: 12 mini pies 1x
- Diet: Gluten Free
Description
Irresistibly flaky gluten-free crusts filled with cinnamon-spiced apples, baked into perfect mini pies.
Ingredients
- For the Crust:
- 2 ½ cups gluten-free all-purpose flour
- 2 tbsp granulated sugar
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tbsp ice water
- For the Filling:
- 4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- For the Topping:
- 1 egg, beaten (optional for egg wash)
- 1 tbsp granulated sugar
Instructions
Prep the Crust
- In a bowl, whisk together the gluten-free flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your hands to mix until crumbly.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide into two disks, wrap in plastic wrap, and chill for 30 minutes.
Make the Filling
- Toss the diced apples with brown sugar, cinnamon, nutmeg, cornstarch, vanilla, and lemon juice in a large bowl. Let it sit for about 15 minutes to bring out the juices.
Assemble the Pies
- Preheat your oven to 375°F (190°C). Grease a muffin tin.
- Roll out one dough disk on a floured surface. Cut 3-4 inch circles and press them into the muffin tin cups, forming mini pie shells.
- Fill each shell with the apple mixture, packing it slightly.
- Roll out the second dough disk and cut strips for a lattice top or use a small cookie cutter for decorative shapes. Place over the filling and crimp edges.
Bake
- Brush the tops with the beaten egg and sprinkle with sugar.
- Bake for 25-30 minutes or until the crust is golden and the filling is bubbling.
- Let cool for 10 minutes in the tin before carefully removing them to a wire rack.
Notes
Gluten-free and easy to customize for different diets. Ideal for fall gatherings or anytime you’re craving apple pie.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 12g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
