Groovy Mini Apple Pies (Everyone Gets a Pie!)
Who doesn’t love Apple Pie?
Better than that, who doesn’t love getting an entire pie to themselves?
The Pie Crust I use comes from Carol Fenster’s 1,000 Gluten Free Recipes. It’s the best gluten-free cookbook I’ve found with easy and classic recipes for every day.
Gluten Free * Corn Free * Dairy Free * Vegan * Soy Free
6 Apples, peeled and thinly sliced
1 TBSP Lemon Juice
1/2 – 1 C Sugar (amount depends on the tartness of your apples)
1/4 C Sweet Rice Flour
1 tsp Cinnamon
1/2 tsp freshly grated Nutmeg
4 tsp Earth Balance Soy Free Butter Spread (to add to dishes)
GF Pie Crust for 1 Single Crust Pie*
Preheat oven to 350 degrees.
Add prepared apples to a large pot and begin to heat over medium heat. Add lemon juice and butter spread. Stir well to coat apples and melt the butter.
While the butter is melting, in a separate bowl, whisk together the sugar, sweet rice flour, cinnamon and nutmeg. Add this to the apples and stir to combine well. Reduce heat to medium-low and cook for 5-10 minutes until apples begin to soften and the sauce thickens.
Prepare 4 small baking dishes by coating them with olive oil or a soy-free non-stick spray. Add 1 tsp butter to the bottom of each dish. Roll your pie crust into 4, 6-inch circles.
Spoon softened apple mixture evenly into each of the 4 small baking dishes. Top each with a pie crust circle, tucking the ends just inside the dish to make an “edge.” It’s fine if the dough has some cracks in it. In face, that’s better as it allows the juices to bubble out and coat the crust.
Place baking dishes on a baking sheet covered with parchment paper. These dishes will bubble over (yum!) and the prepared baking sheet will help prevent massive cleanup later. Bake these for 20-30 minutes, depending on how thinly your apples were sliced.
*I haven’t yet perfected my own GF pie crust. But, there are several great ones to choose from. There’s a good one here, from Gluten Free Girl (just be sure to use Ener-G Egg Replacer in place of the egg).