Mini desserts are the cutest and that includes these mini apple pies. Plus, you get to eat a whole pie yourself! Um, win-win! Apple pie is my favorite pie and I thought it would be so fun to make mini ones.

This recipe is completely gluten free with a paleo option. I will be honest, using the Beth Blends does result in a drier crust, but if you are going for full Paleo then it’s a great option (use code LNL for 10% off) . There is also no dairy or nuts in this recipe and I provide a few ways to make the crust depending on your desired sugar intake.

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Mini Gluten-Free Apple Pies

These mini apple pies are an adorable way to enjoy one of the best desserts ever. Each person can get their own pie, topped with a scoop of ice cream, of course! Enjoy these completely gluten free and dairy free mini pies

Course Dessert

Cuisine American

Keyword fall, Fall flavors, mini

Servings 8 pies

Author Victoria Faling

Ingredients

Crust

• 1 cup tigernut or almond flour
• 1 cup 1:1 gluten free flour*
• 2 Tbsp coconut sugar
• 1/4 tsp salt
• 1/4 cup cool coconut oil or butter okay if softened, just not melted
• 2 Tbsp maple syrup**
• 1 egg whisked

Filling

• 2 apples, diced small
• 2 Tbsp maple syrup
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 2 Tbsp tapioca or corn starch
• 1 tsp cinnamon

Instructions

Crust

• Whisk the dry ingredients for your crust together.
• Cut in the oil/butter then add in the maple syrup (if using) and egg and use a fork to combine. You'll eventually want to switch to your hands to bring the dough together. If the dough seems dry or isn't holding together well, add 1 tbs. of cold water as needed.
• Form the dough into a ball and wrap in plastic wrap. Place in the fridge while you make the apple filling.

Filling

• For the filling, mix your chopped apples with the remaining filling ingredients
• Preheat oven to 350F.
• It’s best to line a muffin tin with silicone muffin liners. That is the easiest way to get the pies out. If you don’t have these, spray your muffin tin generously with oil.
• Roll the dough out between two sheets of parchment paper until it is about 1/4 inch thick or slightly thinner than that. Use a glass or round cookie cutter that is about 3inches in diameter to cut out 8 circles.
• Lift a circle with a spatula and carefully line a muffin hole. It’s okay if the crust breaks, just press it back together and form it into the muffin hole. Repeat with remaining circles.
• Fill each pie base with apple filling.
• Re-roll out the remaining dough and use a slightly smaller circle to cut 8 crust tops out. Place a circle over the top of a mini pie and gently shape it to fit, pressing the edge into the base as possible. Use the tip of a fork to press the edges together and crimp the dough. Poke a couple holes in the top of the crust with the fork. Repeat for all pies. You will need to work gently with this dough, but it’s easy to fix any breaks.
• If you have leftover dough, you can make another pie!
• Brush the top of each pie with olive oil or egg.
• Bake for about 20 minutes, until the tops are golden and firm to the touch.
• Let cool completely and enjoy!

Notes

*Alternatively, you can use Beth Blends for a paleo option (use code LNL for 10% off)

**If you don’t want to add the maple syrup, you can use 1/3 cup of coconut oil or butter