There is something soul-stirring about a warm freshly baked apple pie. It takes me back to my childhood when mom would bake one and serve it with a little pitcher of cream. We’d be watching our Sunday evening movie and chomping away happily. What a treat that was! It still is….she continues to bake them once in every while and now my kids run to her house to eat it straight out of the oven! Me, I wait till everyone is in bed and grab some of these Gluten-free Mini Apple Pies to enjoy with my nightly Netflix..
These mini apple pies are my way of reminiscing about the past with a twist. I made this gluten-free and turned them into cute little parcels. Easy to eat, easy to carry, great for school tiffins, as after school snacks and especially fabulous when you want to sit down with your mum for a long chat over a cup of tea!
I used a combination of buckwheat and brown rice flour to make the perfect pie crust. Because both the flours are gluten-free you don’t have to worry about overworking the dough, but the dough is quite fragile. It’s a good idea to let it rest in the refrigerator for at least an hour. Also rolling it out between two sheets of butter paper as I did here, makes the task much easier and mess-free.
What emerged was a lovely crumbly, buttery, flaky pie crust filled with fragrant apple filling spiced with cinnamon and nutmeg. You will have some of this gorgeous filling leftover. You can use it to top toast, oatmeal, pancakes, paranthas, plain yogurt or eat it as is… it’s just simply delicious!
My kitchen smelled like heaven, I swear! And how many did I eat? No, not telling!!
Combine the flour and sugar in a large bowl. Rub the butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
Roll into a ball and flatten it into a disk. Wrap in plastic wrap and refrigerate until ready to use. This should rest for at least an hour.
For the filling:
Combine diced apples, sugar, cinnamon and nutmeg in a saucepan. Add one teaspoon of water. Cover and cook for about 20 minutes until the apples are soft and well cooked. Take it off the heat and stir in the lemon juice. Let cool.
Assemble the pie:
When you're ready to bake the pie, pre heat the oven to 180C and line a baking tray with silpat or baking paper.
Roll out the pastry dough between two sheets of butter paper to a thickness of 1/4". Cut into 2.5" circles using a cookie cutter. Gather up the scraps and roll out again to get more circles. Place these discs on a tray and refrigerate for 10-15 minutes.
Take your first disc and dampen it with water on one side, put a small teaspoon of filling in the center. Now place the second disc carefully on top of the filling. Press it down gently. Prick the surface with a fork or cut out some fancy shape. This is to enable the steam to escape. Repeat with the rest of the discs till you have used up all of them.
Lightly brush with egg or milk. Sprinkle with some extra cinnamon or sugar if you'd like. Bake for 20-25 minutes or until golden brown.