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
