gluten-free apple pie bites

apple week

Hi friends! Apple Week continues today with a recipe for apple pie bites, adapted from one I came across at The Washington Post online. Unfortunately I don’t have a picture of these babies … you’ll just have to trust me on this. They’re: 1) delicious; 2) easy to make; and 3) gluten-free! In other words, these apple pie bites are the bomb dot com.

For the crust:
– 1/2 cup gluten-free flour {I used coconut flour, which turned out very well}
– 1/2 cup almond flour or almond meal
– 1/2 tsp cinnamon
– 2 tbsp agave syrup or maple syrup
– 2 tbsp unsweetened applesauce
– 1/4 cup ice water

For the filling:
– 1 cup finely diced, skin-on apple
– 2 tbsp unsweetened applesauce
– 1 tsp vanilla extract
– 1 tsp agave syrup or maple syrup
– 1/2 tsp ground cinnamon

1. Preheat oven to 375 degrees. Lightly grease a mini muffin pan and set it aside.

2. In a medium bowl, whisk together the flour, almond meal and cinnamon. Add the maple syrup, applesauce and water; stir to form a soft dough.

3. Divide the dough evenly among the wells of the mini-muffin pan. Use your fingers to press down the dough so that it lines the bottom and sides of each well.

4. Now make the filling: stir together the apple, applesauce, vanilla extract, maple syrup and cinnamon in a separate bowl. Divide evenly among the dough-lined muffin pan wells, pressing down the filling so it is firmly packed.

5. Bake for 15 to 18 minutes; the edges of the tarts will be lightly browned and the filling will have settled a bit. Cool in the pan for 5 minutes, then use a fork to gently dislodge and transfer each tart to a wire rack to cool.

These are the perfect light dessert or portable snack! Happy baking!

—————-

you might also enjoy these recipes:
apple cake with crumb topping and a brown sugar glaze
baked sugar & cinnamon donut holes
melinda’s vegetable salad with apples, bacon & honey-apple vinaigrette

8 thoughts on “gluten-free apple pie bites

  1. Pingback: grandpap’s favorite cherry-cheese pie | Day-By-Day Masterpiece

  2. I’d like to know the size pan (mini, but how many holes…12or 24?). Also, the amount of flours called for really made a gooey dough which was not pressable into the cups, so I added more. In the oven now, we’ll see how it goes!

  3. Thank you for your reply. They are all gone! Enjoyed by company that dropped by and loved by all! I’ll make them again and again. My gluten-free friend was very impressed and I have given her your recipe.

  4. Pingback: pumpkin spice apple crisp | Day-By-Day Masterpiece

  5. Pingback: carrot cake coconut muffins w/chickpea flour | Day-By-Day Masterpiece

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