Pie crust + apples + cinnamon + vanilla ice cream = one of America’s favorite desserts. Thanksgiving certainly isn’t the same if it doesn’t end with apple pie. The recipe for apple pie is pretty simple, there aren’t too many ingredients involved. These mini apples pies are the perfect size and you don’t have to worry about cutting them for your guests!
Mini Gluten Free Star Apple Pies – makes 12 mini pies
- 1 bag of Bob’s Red Mill Gluten Free Pie Crust
- 5-6 Granny smith apples chopped
- 1/2 cup of sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon almond meal
Make your pie crust according to the instructions on the back of the bag. You can use any type of dough – I used gluten free, but this recipe can be used with any dough of your choice. The Bob’s Red Mill crust is super delicious and easy to work with. A quick tip when working with dough (any type of dough actually) is to work with it once it’s had time to sit in the freezer or fridge – when the dough gets too warm, it’s hard to work with.
Spray your cupcake tins with cooking spray so your dough doesn’t stick. Roll out your dough and cut round pieces to fit into your cupcake tins. A good size would be about a 2-3 inches wide. You want to have enough dough to drop into the tin and press against the sides.
Fill your cupcake tins with your apple mixture – you can fill them right up to the top, but not too high, as they will overflow when cooking. Apple mixture consists of chopped apples, cinnamon, vanilla extract, sugars, and almond meal!
Next, use a star cookie cutter (you could use any type of shape here – have fun with it!) and make tops for your pies.
Bake for about 20 minutes on 350 degrees. Let cool for about 10 minutes before taking them out of the tins. Top with whip cream or vanilla ice cream and enjoy!