Mini Apple pies (GF, DF, SF)
These mini apple pies are a convenient twist on a classic apple pie. Filled with a simple homemade apple pie filling. They’re a great way to kick of the autumn season. Gluten, dairy and sugar free.
Since apples are in season and I have an apple tree in my garden. I needed to get creative and come up with lots of different ways to use up the abundance of apples I now have. That’s how these mini apple pies came about.
Now I know mini apple pies are no new creation but when you have literally hundreds of apples to use up. Who knew one tree could produce so many apples, well not me. I had to come up with both sweet and savoury recipes to at least try and use up as many apples as possible.
Since this is the first year, I’ve had an apple tree in my back garden. The main reason for this is because I just recently moved into my first home. Which was equally as great and as stressful as I thought it would be.
The hunt for sweet and savoury recipes was on and I found some great ideas from Pinterest of course. I ended up creating these mini apple pies, apple butter, apple sauce and an apple and tomato chutney.
Keep an eye out for the apple and tomato chutney recipe which will be coming soon. It’s become a firm favourite with the family and myself. My parents are on their third batch already! I think I will need to batch cook and freeze some to keep them going through the winter.
Apple Pie Filling
This apple pie filling is simple and easy to make you can batch cook and freeze it for later. Which would make these mini apple pies even quicker to make in the future. You could also use the apple pie filling to create more than just apple pie. I’ve seen some great idea to use it i.e. apple pie cookies, apple pie enchiladas, apple crumble or apple pie bars. The possibilities are endless.
This is a tried and tested gluten and dairy free sweet short crust pastry recipe. I first used it for my mince pie recipe last Christmas. It’s simple and easy to make, doesn’t required you to chill it and works every time.
Gluten free plain flour
Dairy free butter
Apple Pie Filling:
8-10 small bramley apples
Others Recipes to Check Out:
Am very happy with how they turned out. It made 9 apple pies in total which was great as i made them for a family party. The pastry is slightly sweet, holds together great whilst still having that crisp crumbly texture that a regular shortcrust pastry would have. The filling is sweet with a hint of tartness from the apples. Together they create a delicious autumn inspired treat.
Mini Apple Pies
These mini apple pies are a convenient twist on a classic apple pie. Filled with a simple homemade apple pie filling. They're a great way to kick of the autumn season. Gluten, dairy and sugar free.
Apple Pie Filling
- 350 grams Bramley apples
- 25 grams Sweetener i used natvia
- 2 tsp Cinnamon
- 1 tsp Mixed spiced
- 125 ml Water
- 1 tbsp Lemon juice
- 220 grams Gluten free plain flour
- 1 tbsp Sweetener i used natvia
- 100 grams Dairy free butter i used the brand pure
- 1 Large Whole egg
- 2 tsp Xanthan gum
- Pinch of salt
Pre heat oven to 180c
Peel, chop and core apples, Add the apples to a small sauce pot along with the water, sweetener, cinnamon and mixed spice.
Leave apples to simmer on a medium low heat until soft around 5-8 minutes. Then remove from the heat.
In a large mixing bowl add the plain flour, sweetener, salt and xanthan gum. Stir to combine.
Rub in the butter to the flour mixture to create a breadcrumb texture.
Crack egg into a small bowl and beat well
Create a well in the middle of the flour mixture and add in the egg. Mix to combine until the dough comes together to form a ball. If the dough is still to crumbly add in a tbsp of water at a time until the dough comes together,
Lightly flour your work surface and roll out dough to a around 3mm in thickness.
Using a round cutter cut out 9 circles of dough for the pastry cases and cut the remaining pastry into strips for the top of the pies. Press the circles of dough into the holes of the muffin tin.
Blind bake the pastry cases at 180c for 12-15 minutes.
Remove from oven and add 2 tbsp of the apple pie filling to each pastry case.
Lay 3 strips length ways and 3 strips width ways to create the tops of each pie.
Return the pies to the 180c for another 8-10 minutes. Until the pies are lightly golden on top.
Remove from and leave to cool for 5 minutes in the muffin tray. Then remove the pies from the muffin tray and leave to cool completely on a wire rack.
Store the apple pies in an air tight container for up to 5 days.
Macros for one mini apple pie 7.5f 25c 2p