The holidays are here and treats are IN SEASON! From hot chocolate to cookies, it's sugar time. One of the top contenders - PIE. Everyone loves some form of pie whether it's key lime or crust less. We've taken the classic Apple Pie and turned it up a notch. Take the gluten and eggs out of it, add streusel, make it mini and you've got yourself a crowd-pleaser!
It all starts off with the basics - flour and eggs. I'm a huge fan of Bob's Red Mill brand. They make a great 1-to-1 gluten-free flour AND an egg replacer! These are crucial when recreating a product while trying to keep the same flavors and textures. Try this delicious recipe for yourself, I’ll bet your friends won’t even be able to tell the difference.
pie dough ingredients:
2.5 cups Bobs Red Mill 1-to-1 Gluten Free Flour
1 teaspoon sea salt
1 teaspoon sugar
1 cup cold unsalted butter, cut into pieces
1/2 cup ice water
pie dough how to:
Combine the flour, salt, and sugar in a food processor. Add the butter and pulse until the mixture resembles coarse meal, about 15 pulses.
Add the ice water in a slow stream, pulsing until the dough starts to clump together, 12 to 15 pulses. Remove the dough from the processor and gather into a mass. Flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
honey apple pie filling ingredients:
7 cups peeled, diced apples (3-4 large apples)
1 tablespoon honey
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1 tablespoon plus 1 teaspoon Bobs Red Mill 1-to-1 Gluten Free Flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1 pie dough
1 “egg” using Bob’s Red Mill Egg Replacer
1/2 teaspoon ground cinnamon combined with 1/2 teaspoon granulated sugar
pie filling how to:
Toss the apples with the honey and vanilla in a large bowl. Combine the brown sugar, flour, cinnamon, nutmeg, ginger, and pumpkin pie spice and whisk to blend well. Add the spice mixture to the apples and toss gently to coat.
Preheat the oven to 375°F. Roll out the pie dough on a floured surface using a floured rolling pin. Butter cupcake pan. Fit the dough into cupcake pan and cook at 375°F for 8 minutes.
Take out and then mound the fruit mixture on top of the crust. Roll out more piece dough and slice into thin strips. Layer strips on top of the fruit to create the top layer.
Brush with egg wash mixture and sprinkle lightly with the cinnamon-sugar mixture. Top with streusel (recipe follows).
Set oven to 350°F. Bake until the bottom crust is golden and the fruit is bubbling, 16 to 20 minutes. If necessary, cover the edges with foil if they begin to overbrown. Let the pies cool before serving. Serve warm or at room temperature.
brown sugar streusel:
1/4 cup Bobs Red Mill 1-to-1 Gluten Free Flour
2 Tbsp butter (cold)
1/2 tsp ground cinnamon
1/3cuplight brown sugar(packed)
streusel how to:
In a small to medium mixing bowl, combine the brown sugar, flour, and cinnamon.
Add the butter in a tablespoon size pat or cubed, then cut into the dry mixture. Use a pastry cutter, food processor, or simply a pair of butter knives to cut the butter using a criss-cross motion. Continue until the butter pieces are small, pea-sized crumbles.
Sprinkle onto mini pies before baking