Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Apple Pies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Judy Goudy
  • 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

Scale
  • 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
    • 68 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