Gluten Free Mini Apple Pie

Mini Apple Pies (Gluten-Free) top photo.

Gluten Free Mini Apple Pie

Warm, sweet, and delicious Mini Apple Pies that are gluten-free and easy to make! Mix up the gluten-free crust dough, chill, and then press into a muffin tin. Fill each one with homemade apple pie filling and bake! These fall treats are perfect for holiday gatherings or for when you're just craving cinnamon apple pie goodness.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 30

Cook Time 20

Chill Time 30

Total Time 1 20

Servings Pies

Calories 255kcal

Author Christine McMichael

Equipment

Ingredients

Gluten-Free Crust

2 1/2 cups gluten-free all-purpose baking flour
3/4 teaspoon salt
2 Tablespoons granulated sugar
3/4 cup unsalted butter cold and cubed
5-7 Tablespoons ice water

Apple Pie Filling

3 cups peeled & finely diced apples
1/2 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 Tablespoons gluten-free all-purpose flour
1 large egg beaten, for egg wash

Instructions

Mix Pie Crust Dough

In a food processor, combine the flour, sugar and salt. Pulse just to combine.
Add in the butter and pulse to combine until the butter is broken up and mixed into the flour.
Slowly add in the ice water, one tablespoon at a time until a smooth dough forms. It should hold together well but shouldn’t be too wet.
Transfer to plastic wrap and chill in the fridge for 30 minutes.

Make Pie Filling

Meanwhile, combine the diced apples, sugar, cinnamon, nutmeg, and flour. Set aside.
Spray a 12 cavity muffin tin with oil and set aside.
Preheat the oven to 425 degrees F.

Bake the Mini Apple Pies

When the dough is chilled, roll it out to 1/8-1/4 inch thick.
Use a 3 1/2-inch to 4-inch round cookie cutter to cut holes in the dough.
Carefully place each one in the muffin tin.
Scoop the filling into the muffin tins.
Use the remaining dough to create a lattice top or simply add the dough on top.
Whisk the egg and brush on top of each pie, then sprinkle with extra sugar.
Bake for 20-24 minutes or until the tops are golden brown.
Let cool, then carefully lift out with a knife. Serve as is or with vanilla ice cream.

Video

Notes

Tip: After baking, let cool for a few minutes in the muffin tin, then remove them (with the help of a butter knife) and place them on a wire rack to cool. This keeps moisture from building up and helps the pie crust stay perfectly flaky!

Nutrition