Fall is my favorite time of the year. In my kitchen, it marks the beginning of a cozy celebration filled with warm, inviting aromas.
This season, I embarked on my latest culinary experiments, transforming my trusted recipes into gluten and dairy-free delights. As the crisp breeze rustles the leaves outside, I can’t help but revel in the irresistible scent of warm cinnamon and apples filling the air.
It’s that magical season when I seek comfort in every bite, and nothing quite captures the essence of fall like Mini Apple Pies. These little pockets of joy are your ticket to autumn’s most delicious adventures.
Packed with the rich, comforting flavors of homemade apple pie, each miniature creation is like a love letter to the season, sealed with a flaky, walnut-kissed crust.
Join me on this culinary journey as we craft these petite, enchanting treats – a taste of fall, in perfect, palm-sized packages.
For Τhe Dough
- 1/2 cup vegetable oil
- 2 cups gluten-free self-raising flour
- 3/4 cup milk of your choice
- 1/2 cup ground walnuts
- 1/2 teaspoon cinnamon
For Τhe Filling
- 4 small Gala apples (or apples of your choice) ~ per apple 5-6oz
- 1/4 cup brown sugar
- 1 teaspoon lemon juice
- 3/4 cup chopped walnuts
- 1/2 teaspoon allspice
Prepare Τhe Dough
- In a mixing bowl, combine the gluten-free self-raising flour, ground walnuts, and cinnamon.
- Add the vegetable oil and use a spatula to gently mix until it resembles coarse crumbs. Be careful not to overmix.
- Slowly add the milk, a little at a time, and gently stir with the spatula until the dough just comes together. Be cautious not to overwork the dough.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm it up.
Prepare Τhe Filling
- Start by grating the three apples. Once grated, place the grated apples onto a clean kitchen towel or cheesecloth and squeeze out the excess liquid. This will help prevent the filling from being too watery.
- Take the fourth apple and cut it into small pieces. These small apple pieces will add some texture to the filling.
- In a mixing bowl, combine the grated apples, the small apple pieces, brown sugar, lemon juice, chopped walnuts, and allspice. Toss everything together to ensure the ingredients are evenly mixed. Set aside.
Assemble And Fill Τhe Mini Apple Pies
- Line the muffin tin with paper cups (muffin liners).
- Since the dough is soft, take a small ball of dough about the size of a walnut, and gently press it into the bottom of each muffin cup lined with paper cups to form a mini pie crust. Use your fingers to shape and press the dough evenly along the bottom and up the sides of each cup.
- Spoon the prepared apple filling into each mini pie crust.
Place the muffin tin in the preheated oven at 350°F and bake for about 20-25 minutes, or until the crust is golden brown and the apple filling is bubbly and tender.
- By grating the apples and squeezing out the excess liquid, you’ll have a filling with a better texture and less moisture. The addition of small apple pieces provides a nice contrast in texture to your mini apple pies.
- You have the option to keep a small amount of the dough to cover the pies. I tried this with only one pie to see if I liked it, and indeed I did. So, the next time, I’m considering making 11 pies, covering 5 or 6 of them, and leaving the rest uncovered. It’s just an option I wanted to share, providing you with the flexibility to experiment and find your preferred combination of covered and uncovered mini apple pies.