Gluten Free Mini Apple Pie

The perfect slice of gluten free apple pie a la mode on a pretty white plate.

5 from 1 review

Simply the best mini gluten free apple pie recipe with double crust! We take my super flaky all-butter gluten free 6-inch crust, double it, and pile in slices of firm, seasoned apples. The pie bakes to golden brown perfection with a sweetened flaky crust holding a juicy and syrupy apple pie filling. A delicious pie you'd never know was gluten free and suitable for any occasion!

Prep Time30

Cook Time55

Chill4

Total Time5 25

Course: Dessert

Cuisine: American

Diet: GF

Servings: Servings

Calories: 499kcal

Author: Erin Cernich

Equipment

Ingredients

Gluten Free Double Pie Crust

5 to 6 tablespoons ice water
½ cup, plus 2 tablespoons blanched almond flour
½ cup, plus 2 tablespoons gluten free oat flour
6 tablespoons sweet white rice flour
6 tablespoons tapioca flour plus more for dusting
½ teaspoon xanthan gum
2 tablespoons organic cane sugar or granulated sugar
1 teaspoon salt
9 tablespoons unsalted butter, cold and cut into cubes
1 teaspoon apple cider vinegar
1 to 2 tablespoons heavy whipping cream for brushing the crust

Apple Pie Filling

3 cups apples, cut into 1/4-inch slices about 2 ½ peeled and cored apples
3 tablespoons organic cane sugar or granulated cane sugar
2 tablespoons brown sugar, light or dark
1 tablespoon cornstarch or tapioca flour
1 teaspoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
turbinado sugar optional for sprinkling on the crust

Instructions

Gluten Free Double Pie Crust

Line a quarter size baking sheet with a piece of parchment paper.
Fill a liquid measuring cup with at least 1/4 cup ice water.
5 to 6 tablespoons ice water
In a medium mixing whisk together the almond flour, oat flour, sweet rice flour, tapioca flour, xanthan gum, sugar, and salt.
1/2 cup, plus 2 tablespoons blanched almond flour, 1/2 cup, plus 2 tablespoons gluten free oat flour, 6 tablespoons sweet white rice flour, 6 tablespoons tapioca flour, 1/2 teaspoon xanthan gum, 2 tablespoons organic cane sugar, 1 teaspoon salt
Add the cold butter cubes to the flour. Using your fingertips, press the butter cubes into small flat, flaky discs (about the size of a nickel) – making sure they are all coated with flour. You should still see butter chunks in the dough when you are done mixing it.
9 tablespoons unsalted butter, cold and cut into cubes
Make a well in the center of the flour. Add the vinegar and 2 tablespoons of ice water to the well. Using your fingers (or a fork or spatula), stir the flour around the water, and continue to add water 1 tablespoon at a time until you start to get larger clumps of dough and the dough is moist - like a sugar cookie dough. Note - I find the sweet spot for water to be about 5 tablespoons. But you may need more or less depending on moisture in your butter or the accuracy of measuring the flour.
1 teaspoon apple cider vinegar, 5 to 6 tablespoons ice water
Knead the dough into a ball in the bowl. Cut the dough into equal halves and transfer each to a separate sheet of plastic wrap and flatten into a disc. Tightly wrap the dough in the plastic and refrigerate for at least 1 hour.

Apple Pie Filling

While the dough is chilling, prepare the apple pie filling. Allow for at least 20 minutes to let the apple pie filling 'marinate'.
Peel, core, and slice the apples into 1/4-inch slices. I like to use a mix of apples for the pie filling. I use Honeycrisp and Granny Smith, because they are firm and will retain some texture when baked.
3 cups apples, cut into 1/4-inch slices
Place the sliced apples in a medium mixing bowl. Sprinkle the sugars, cornstarch, lemon juice, and spices over the apples. Toss with a spatula or wooden spoon to get all the apple slices coated. Set the apples aside - no need to refrigerate.
3 tablespoons organic cane sugar, 2 tablespoons brown sugar, light or dark, 1 tablespoon cornstarch, 1 teaspoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cardamom
Assemble The Pie
Shaped cookie-cutter pie top - Lightly flour your work surface with tapioca flour. Take 1 of the wrapped dough out of the refrigerator. Knead the dough for about a minute to take the chill off and make it pliable to roll out. Roll it into an 8½-inch circle. Use a small cookie cutter (like an apple) to cut out as many pieces as you can. Transfer the cut-outs to the prepared baking sheet and refrigerate until ready to use. Note - You will likely have leftover pie dough scraps. You can re-roll and make into more shaped cut-outs, sprinkle with cinnamon and sugar, bake for about 15 minutes, and enjoy as cookies!
Shape the pie dough - Lightly flour your work surface with tapioca flour. Remove the other wrapped dough from the refrigerator. Knead the dough for about a minute to take the chill off and make it pliable to roll out. Roll it into an 8½-inch circle. This will give us enough dough to sit snuggly into the pie pan and for a designed crimp edge. Trim off any jagged edges. Note – If the dough cracks while rolling it, simply pinch it back together.
Gently place the dough into the center of the pie dish, making sure it sits snug on the bottom and corners of the dish. Pile the apples, along with their juices, into the pie. Arrange the slices so they fit evenly and snuggly in the pie. Take the dough overhang and fold it under so you still have a tall lip of pie dough sticking out of the pie dish. Crimp the edges in any method you prefer.
Remove the pie cut-outs from the refrigerator. Arrange them over the top of the pie - include the pie edges. If some overlap, that's ok, as long as you have holes so the steam can vent out.
Brush the top and edges of the pie crust with the cream and sprinkle sugar over the top. Note - The cream makes the crust nice and golden, and the sugar sprinkles give the edges a little crunch.
1 to 2 tablespoons heavy whipping cream, turbinado sugar
Place the prepared pie on the lined baking sheet you used for the cut-outs, and refrigerate while the oven pre-heats.
Preheat the oven to 425F degrees and adjust the oven rack to the middle position. Bake the pie for 15 minutes at 425F, then reduce the heat to 375F degrees and bake for an additional 40 minutes. Or until the crust is golden and filling is bubbly. Note - If the top is browning too fast, loosely place a piece of foil over the top while it finishes baking.
Place the pie on a wire cooling rack to cool completely. Allow the pie to cool for at least 3 hours, to give the filling time to set. To serve, top with your favorite scoop of ice cream or whipped cream and Enjoy!
Cover leftover pie with foil and store at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Note, the pie dough will start to soften in days after it is baked.

Notes

Serving Size - This is a small batch recipe that can be doubled and baked in a 9-inch pie dish. Start checking at 60 minutes.
Yield - The 6-inch pie will yield 4 to 6 slices.
Apples - I like to use a mix of apples to give a variety of flavor and texture, though you can use only one. Use firm apples, like Granny Smith, Honeycrisp, or Pink Lady.
Cut-Out Pie Top - The mini apple cutter I use was my Grandmother's. It is about 2-inches. Any shaped cutter will work.
Flour Substitutions - The only flour substitution I recommend is cassava flour instead of oat flour. Cassava flour is very absorbent and you may need a little more ice water, and it will impart an earthy flavor.
Xanthan Gum - The xanthan gum behaves like gluten in the gluten free pie crust. It gives the crust elasticity which contributes to flaky layers. You can omit the xanthan gum. Just note the pie crust may be more tender and crumbly like a shortbread cookie.
Butter - The butter must be cold to get a light and flaky pie crust. When ready for the butter step, I pull it straight from the fridge versus getting it out ahead of time.
Sugar and Salt - I find gluten free pie crust needs a little extra flavor. You can reduce the amount of each if you prefer.
Freezing Pie Dough - The pie dough can be frozen for up to 3 months. Wrap tightly in plastic and place in a freezer bag. Thaw in the refrigerator.
Freezing A Baked Pie - The baked pie can be frozen, for up to 3 months. Wrap tightly in plastic and place in a freezer bag. Thaw in the refrigerator, then bring to room temp to serve.

Nutrition